Description
This Creamy Tuscan Turkey Meatball Soup is a hearty and comforting dish featuring tender turkey meatballs simmered in a flavorful broth enriched with sun-dried tomatoes, fresh spinach, and Parmesan cheese. Perfect for a cozy dinner, this soup combines the richness of heavy cream with aromatic herbs for a delightful Italian-inspired meal.
Ingredients
Scale
Meatballs
- 1 pound ground turkey
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 3 cups fresh baby spinach
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- Fresh basil for garnish, optional
Instructions
- Prepare Meatball Mixture: 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.
- Brown Meatballs: 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.
- Sauté Aromatics: 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.
- Build Broth Base: 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.
- Simmer Meatballs and Aromatics: 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.
- Incorporate Cream and Cheese: 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.
- Finish with Spinach: 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.
- Serve: Ladle soup into serving bowls. Garnish with fresh basil and additional grated Parmesan cheese if desired. Serve immediately while hot.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- Browning the meatballs adds flavor but they will finish cooking in the soup.
- Use low-sodium chicken broth to better control salt levels.
- Sun-dried tomatoes packed in oil add richness; drain them well.
- Fresh basil garnish adds a bright, fresh note but is optional.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
