There’s nothing quite like a warm, comforting bowl of soup to soothe the soul on a chilly day. Enter the Creamy Tomato Basil Turkey Meatball Soup — a vibrant blend of juicy turkey meatballs, rich tomato broth, fresh basil, and a luscious touch of cream. It’s a simple yet satisfying dish that feels indulgent without being heavy. This soup brings together the best of fresh ingredients and cozy flavors, making it a perfect weeknight dinner or a meal prep winner. Ready to dive in? Let’s get cooking!
Why You’ll Love This Recipe
- Healthy and hearty: Using lean ground turkey keeps the meatballs light while still being packed with protein.
- Rich and creamy: The combination of crushed tomatoes and heavy cream creates a velvety broth that’s full of flavor.
- Fresh and fragrant: Fresh basil adds a bright, aromatic note that elevates the entire dish.
- One-pot meal: The soup is easy to make and clean up is a breeze—everything cooks in one pot!
- Customizable: Swap the pasta for rice or skip the cream for a lighter version.
- Perfect for any season: Light enough for warmer months, cozy enough for cool evenings.
What We’re Using
- 1 pound ground turkey: The star protein, lean and tender, forms the meatballs.
- 1/4 cup breadcrumbs: Helps bind the meatballs together for perfect texture.
- 1/4 cup grated Parmesan cheese: Adds a savory, salty depth to the meatballs.
- 1 egg: Acts as a binder to keep meatballs intact while cooking.
- 2 cloves garlic, minced: Aromatic base flavor that infuses the meatballs and soup.
- 1 teaspoon dried Italian seasoning: A blend of herbs that enhances the overall flavor profile.
- Salt and pepper to taste: Essential for seasoning both meatballs and soup.
- 2 tablespoons olive oil: For sautéing onions and browning meatballs, adds richness.
- 1 onion, diced: Builds a sweet and savory foundation for the soup.
- 1 can (28 ounces) crushed tomatoes: The base of the tomato broth—rich and flavorful.
- 4 cups chicken broth: Adds depth and balances the acidity of the tomatoes.
- 1 cup heavy cream: Gives the soup a creamy, silky texture.
- 1/2 cup fresh basil, chopped: Brightens the soup with fresh, herbal notes.
- 1 cup pasta (small shells or ditalini): Adds heartiness and a fun texture.
- Optional: additional grated Parmesan cheese for serving: For sprinkling on top and extra cheesy goodness.
Appliances & Accessories
- Large pot or Dutch oven: Perfect for cooking the meatballs and simmering the soup all in one vessel.
- Mixing bowl: To combine ingredients for the turkey meatballs.
- Wooden spoon or spatula: For stirring the soup and sautéing the aromatics.
- Measuring cups and spoons: To ensure precise ingredient amounts.
- Colander: For draining the cooked pasta, if needed.
- Ladle: For serving up generous bowls of soup.
Creamy Tomato Basil Turkey Meatball Soup, Made Easy
Step 1: Make the Turkey Meatballs
In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, minced garlic, egg, dried Italian seasoning, salt, and pepper. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep meatballs tender.
Step 2: Form and Brown the Meatballs
Shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter. Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides for about 5 minutes. They don’t need to be cooked through yet; just a nice golden crust. Remove the meatballs and set aside.
Step 3: Sauté the Onion and Garlic
In the same pot, add the diced onion and sauté until translucent and fragrant, about 4-5 minutes. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Step 4: Build the Soup Base
Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
Step 5: Simmer the Meatballs
Return the browned meatballs to the pot. Cover and let everything simmer gently for 15 minutes, allowing the meatballs to cook through and the flavors to meld.
Step 6: Cook the Pasta
Add the pasta directly into the soup. Cook uncovered until the pasta is tender, about 8-10 minutes depending on the type used. Stir occasionally to prevent sticking.
Step 7: Finish with Cream and Basil
Reduce the heat to low. Stir in the heavy cream and chopped fresh basil. Simmer for another 2-3 minutes to warm through. Taste and adjust seasoning with salt and pepper if needed.
Step 8: Serve
Ladle the soup into bowls and, if desired, sprinkle with extra grated Parmesan cheese. Enjoy immediately with crusty bread or a simple side salad for a complete meal.
Substitutions by Diet
- Dairy-free: Replace heavy cream with full-fat coconut milk or cashew cream for a creamy texture without dairy.
- Gluten-free: Use gluten-free breadcrumbs and gluten-free pasta varieties like rice or corn pasta.
- Lower carb: Swap pasta for spiralized zucchini noodles or cauliflower rice.
- Vegetarian: Substitute ground turkey with plant-based meat alternatives or firm tofu crumbles and use vegetable broth instead of chicken broth.
Author’s Commentary
This Creamy Tomato Basil Turkey Meatball Soup has quickly become one of my go-to comfort meals. The turkey meatballs stay tender and juicy, soaking up the rich tomato basil broth. I love how the fresh basil really brightens the dish—it adds an herbal freshness that perfectly balances the creamy, tomatoey base. Plus, it’s incredibly versatile. Whether you’re making it for a busy weeknight or a leisurely weekend lunch, it’s easy to prepare and always hits the spot.
One tip I’ve learned is to not overmix the meatball ingredients. Keeping it light ensures tender meatballs instead of dense, rubbery ones. Also, browning the meatballs before simmering locks in that savory flavor and creates a beautiful texture. Don’t skip this step!
Save for Later: Storage Tips
- Cool before storing: Allow the soup to cool to room temperature before transferring it to airtight containers.
- Refrigerate: Store in the fridge for up to 4 days. The flavors actually deepen over time!
- Freeze: For longer storage, freeze the soup in individual portions for up to 3 months. Consider cooking the pasta separately when freezing to prevent it from becoming mushy.
- Reheat gently: Warm the soup over low heat on the stove, stirring occasionally. Add a splash of broth or water if it thickens too much.
Popular Questions
Can I use ground chicken instead of ground turkey?
Absolutely! Ground chicken works just as well and provides a similar texture and flavor. Just make sure it’s fresh and properly cooked.
What kind of pasta works best in this soup?
Small pasta shapes like ditalini, small shells, or orzo work best because they’re easy to eat with the meatballs and don’t overpower the soup.
Can I make this soup ahead of time?
Yes! The flavors actually improve after a day in the fridge. Just store it in an airtight container and reheat gently before serving.
How can I make this soup spicier?
Add a pinch of crushed red pepper flakes while sautéing the onions or stir in a dash of hot sauce when serving. Freshly chopped jalapeños can also be added with the onions for a kick.
Bring It Home
Whether you’re craving a warm bowl of comfort or looking for an easy dinner that’s bursting with flavor, the Creamy Tomato Basil Turkey Meatball Soup fits the bill perfectly. It’s a balance of creamy, savory, and fresh that feels like a hug in a bowl. Plus, it’s easy to customize, making it a family favorite for all seasons.
So next time you want something nourishing and delicious, give this recipe a try. From the tender turkey meatballs to the fragrant basil and rich tomato broth, every spoonful is pure comfort. Happy cooking!
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Creamy Tomato Basil Turkey Meatball Soup
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, minced garlic, egg, dried Italian seasoning, salt, and pepper. Mix gently until just combined to keep meatballs tender.
- Shape the mixture into small, bite-sized meatballs about 1 to 1.5 inches in diameter. Heat olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs on all sides for about 5 minutes. Remove and set aside.
- In the same pot, sauté the diced onion until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute, stirring constantly.
- Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring to a simmer.
- Return the browned meatballs to the pot. Cover and let simmer gently for 15 minutes.
- Add the pasta directly into the soup. Cook uncovered until pasta is tender, about 8-10 minutes, stirring occasionally.
- Reduce heat to low. Stir in the heavy cream and chopped fresh basil. Simmer for 2-3 minutes to warm through. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls and, if desired, sprinkle with extra grated Parmesan cheese. Serve immediately.
Notes
- Do not overmix the meatball mixture to keep them tender and avoid dense texture.
- Browning meatballs before simmering enhances flavor and texture.
- For dairy-free, substitute heavy cream with coconut milk or cashew cream.
- Use gluten-free breadcrumbs and pasta for a gluten-free version.
- Cook pasta separately before freezing soup to prevent mushiness.
