Creamy Tuscan Turkey Meatball Soup (Printable)

Tender turkey meatballs simmer in a creamy garlic Parmesan broth with spinach and sun-dried tomatoes for a comforting Italian-inspired soup.

# Components:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Soup Base

10 - 2 tablespoons olive oil
11 - 1 medium yellow onion, finely chopped
12 - 3 cloves garlic, minced
13 - 5 cups low-sodium chicken broth
14 - 1 cup heavy cream
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
17 - 3 cups fresh baby spinach
18 - 1 teaspoon dried Italian herbs
19 - Salt and black pepper to taste
20 - Fresh basil for garnish, optional

# Directions:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, fresh parsley, dried oregano, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture. Shape into approximately 20 meatballs, each about 1 inch in diameter.
02 - Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Working in batches to avoid crowding, add meatballs and brown on all sides for 4 to 5 minutes total. They do not need to be cooked through at this stage. Remove with a slotted spoon and set aside on a plate.
03 - Add the remaining 1 tablespoon olive oil to the same pot. Add chopped onion and sauté until softened, approximately 4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Pour chicken broth into the pot and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pot using a wooden spoon, incorporating them into the broth for added depth of flavor.
05 - Return the browned meatballs to the pot. Stir in sun-dried tomatoes and dried Italian herbs. Simmer uncovered for 12 to 15 minutes, until meatballs are cooked through completely.
06 - Reduce heat to low. Slowly stir in heavy cream and grated Parmesan cheese, stirring continuously to ensure even distribution. Simmer gently for 2 to 3 minutes until the soup reaches a creamy consistency.
07 - Add fresh baby spinach to the pot and stir until completely wilted, approximately 1 to 2 minutes. Season the soup with salt and black pepper to taste.
08 - Ladle soup into serving bowls. Garnish with fresh basil and additional grated Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been tending it all day.
  • One pot means less cleanup, which honestly feels like a small victory on a busy night.
  • The meatballs stay tender instead of becoming dense little hockey pucks, because turkey needs a gentle touch.
  • You can sneak this into your rotation as a high-protein weeknight favorite without anyone realizing how nutritious it actually is.
02 -
  • Don't skip the browning step for the meatballs—that caramelized exterior is where the flavor lives, even though they're not cooked through yet.
  • If you add the spinach too early, it disappears into the broth and loses its bright, fresh presence in the finished soup.
  • Gently simmering instead of boiling means tender meatballs instead of ones that break apart or become rubbery.
  • Taste the broth before you finish it; the amount of salt you need depends on whether your chicken broth was salted or not.
03 -
  • Wet your hands before shaping meatballs—it prevents sticking and makes the whole process feel less messy and frustrating.
  • Don't let the soup boil once the cream is added; a gentle simmer keeps everything creamy instead of risking the cream breaking.
  • Make a double batch of just the meatballs and freeze them unbaked for nights when you want this soup without the prep work.
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