Description
This Creamy Tuscan Turkey Meatball Soup is a comforting and flavorful dish featuring tender turkey meatballs simmered in a rich, creamy broth with sun-dried tomatoes, spinach, and Parmesan cheese. Perfect for a cozy meal, it combines Italian-inspired ingredients with a wholesome, satisfying twist.
Ingredients
Scale
Turkey Meatballs
- 1 pound ground turkey
- 1/2 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, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, thinly sliced, oil-packed and drained
- 4 cups baby spinach
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped for garnish
Instructions
- Form Turkey Meatballs: In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into 1-inch meatballs and place them on a tray.
- Brown Meatballs: Heat 1 tablespoon of olive oil in a large pot over medium heat. In batches, brown the meatballs evenly on all sides for 4-5 minutes. They do not need to be cooked through at this stage. Transfer the browned meatballs to a plate and set aside.
- Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Sauté the finely diced onion until translucent, about 3 minutes. Add the remaining minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
- Simmer with Broth: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Return the browned turkey meatballs to the pot, cover, and cook for 12-15 minutes until the meatballs are fully cooked through.
- Incorporate Cream: Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, and thinly sliced sun-dried tomatoes. Let the soup simmer gently for 3-4 minutes to meld the flavors together.
- Wilt Spinach: Add the baby spinach to the soup and cook for about 2 minutes until it wilts completely. Taste and adjust the seasoning with salt and pepper as desired.
- Finish and Serve: Ladle the creamy Tuscan turkey meatball soup into bowls. Garnish with fresh chopped basil and, if desired, extra grated Parmesan cheese. Serve hot and enjoy your comforting meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Sun-dried tomatoes add a tangy depth; oil-packed is preferred for better flavor.
- Ground turkey breast can be used for extra lean meatballs.
- Leftover soup keeps well refrigerated for up to 3 days and freezes well for up to 2 months.
