Save There's a particular Thursday evening I keep coming back to, standing in my kitchen while rain tapped against the windows and the house felt too quiet. I'd grabbed ground turkey on impulse at the market, thinking soup, thinking comfort, thinking of those rustic Italian flavors that somehow make everything feel warmer. What emerged from that pot—creamy, garlicky, dotted with jewel-toned sun-dried tomatoes and tender meatballs—became the kind of dish that feels like both a discovery and a memory at the same time.
I made this for my sister on a surprise visit, and watching her spoon up a mouthful of broth with a meatball and some spinach, then just pause and smile—that's when I knew this soup had staying power. She asked for the recipe before she'd even finished the bowl, and since then it's become her version of chicken soup, the thing she makes when someone needs tending to or when the weather turns.
Ingredients
- Ground turkey: The lean foundation that keeps this soup feeling light without sacrificing richness—just make sure not to overwork it when mixing or your meatballs will turn tough.
- Breadcrumbs: These act as a binder and keep the meatballs from becoming dense; panko works beautifully if you have it on hand.
- Parmesan cheese: A generous hand with this adds umami depth and a slight nuttiness that carries throughout the entire bowl.
- Egg: Your binding agent, which is why one large egg matters—too little and the meatballs fall apart during cooking.
- Fresh parsley and garlic: These aromatics in the meatballs themselves prevent them from tasting one-note or boring.
- Chicken broth: Low-sodium lets you control the salt level and ensures the cream doesn't make everything taste overwhelming.
- Heavy cream: This is what transforms a simple broth into something luxurious and silky; don't skip it if you can help it.
- Sun-dried tomatoes: They're concentrated little bursts of tangy sweetness that give the soup its distinctly Tuscan character.
- Fresh baby spinach: Added at the very end so it stays bright and tender rather than turning into mush.
- Italian herbs: A dried blend keeps things simple, though fresh basil at the end elevates it further.
Instructions
- Combine the meatball mixture:
- In a large bowl, gather your ground turkey with breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix with your hands just until everything is evenly distributed—overworking it will make the meatballs tough and dense, so stop as soon as you can't see any white streaks of turkey.
- Shape into uniform balls:
- Wet your hands slightly to prevent sticking, then roll about 20 meatballs roughly the size of a walnut. They'll cook more evenly this way, and you'll get a better sear on each one.
- Brown the meatballs:
- Heat 1 tablespoon of olive oil in your pot over medium heat until it shimmers slightly. Working in batches so you're not crowding the pan, sear the meatballs on all sides until they're golden brown on the outside—about 4 to 5 minutes total. They won't be cooked through yet, and that's exactly right; they'll finish cooking in the broth later.
- Build your aromatics base:
- Remove the meatballs and set them aside, then add the remaining tablespoon of oil to the pot. Sauté your finely chopped onion until it's soft and translucent, about 4 minutes, then add the minced garlic and let it become fragrant, just 1 minute more.
- Deglaze and simmer:
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen all those golden, flavorful bits. Bring it to a gentle simmer, then return the meatballs to the pot along with the sun-dried tomatoes and Italian herbs.
- Let it simmer gently:
- Keep everything at a gentle simmer, not a rolling boil, for 12 to 15 minutes until the meatballs are cooked all the way through. You'll know they're ready when a fork pierces one easily and there's no pink inside.
- Finish with cream and cheese:
- Lower the heat and stir in the heavy cream and grated Parmesan cheese, letting it all come together into something silky and rich. Simmer gently for just 2 to 3 minutes—you're not looking to reduce, just to integrate and warm through.
- Wilt in the spinach:
- Stir in your fresh baby spinach and watch it transform from a bright green pile into something tender and melted throughout, about 1 to 2 minutes. Taste as you go, seasoning with salt and pepper until it feels balanced to you.
- Serve with confidence:
- Ladle the soup into bowls, letting some meatballs, broth, and vegetables find their way into each one. A handful of fresh basil and a sprinkle of extra Parmesan on top makes it feel restaurant-worthy for a Tuesday night.
Save My neighbor brought over a container of this soup when I was down with the flu, and something about eating it warm from a mug while sitting by the window just felt restorative in a way that had nothing to do with medicine and everything to do with care. That's when I realized this soup does what the best comfort foods do—it nourishes something beyond hunger.
Why Ground Turkey Works Here
Turkey meatballs might sound lean and slightly austere on paper, but when treated right, they become wonderfully tender and flavorful. The key is not overworking the mixture—stop mixing the moment everything is combined evenly. The breadcrumbs absorb moisture and keep things light, while the Parmesan adds a savory depth that prevents the meatballs from tasting boring or diet-like. In a creamy broth surrounded by sun-dried tomatoes and garlic, they transform into something that feels indulgent rather than virtuous.
The Tuscan Element
Sun-dried tomatoes are what push this from being a generic creamy soup into something with character and place. Their concentrated sweetness and slight tang cut through the richness of the cream beautifully, and they add visual drama too—those deep red jewels throughout the bowl. Fresh basil at the end, if you have it, amplifies that Mediterranean feeling, but even dried Italian herbs carry the spirit of this dish. If you can't find sun-dried tomatoes, roasted red peppers work in a pinch, though the flavor shifts slightly toward sweeter notes.
Making It Your Own
This recipe feels complete as written, but it also welcomes small adjustments based on what's in your kitchen or what you're craving. Some nights I add a handful of ditalini pasta toward the end to make it more substantial, stirring it in before the spinach and letting it finish cooking in the broth. Other times I've swapped the heavy cream for half-and-half to lighten things slightly, or used ground chicken instead of turkey because that's what was on sale. The bones of the recipe—the browned meatballs, the garlic-forward broth, the sun-dried tomatoes, the final addition of greens—those stay constant.
- Serve it with a thick slice of toasted sourdough for dipping, or ladle it over buttered pasta for something even more filling.
- If you're making it ahead, keep the spinach separate and stir it in just before serving so it stays bright.
- A crisp white wine like Pinot Grigio or Vermentino on the side mirrors those Mediterranean flavors beautifully.
Save This soup has become one of those recipes that tastes different depending on when you eat it—bright and energizing on a spring afternoon, deeply comforting on a cold night. It's the kind of thing that brings people back to the table.
Recipe FAQ
- → Can I make the meatballs ahead of time?
Yes, shape and brown the meatballs up to 24 hours in advance. Store them in the refrigerator, then add them to the simmering broth when ready to finish the soup.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version while still providing creaminess. For a dairy-free option, use full-fat coconut milk or cashew cream, though the flavor profile will change slightly.
- → How do I prevent the cream from curdling?
Lower the heat before adding the cream and avoid boiling after it's incorporated. Stir gently and simmer only for 2-3 minutes just until heated through and slightly thickened.
- → Can I freeze this soup?
The soup freezes well for up to 3 months, though the texture may become slightly grainy upon reheating. For best results, freeze without the cream and add fresh cream when reheating.
- → What bread pairs well with this soup?
Crusty Italian bread, focaccia, or garlic bread are ideal for soaking up the creamy broth. A warm baguette or ciabatta also complements the Tuscan flavors beautifully.
- → Can I use ground chicken instead of turkey?
Absolutely. Ground chicken works equally well and provides a similarly mild flavor that lets the garlic, Parmesan, and sun-dried tomatoes shine through.