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Homemade Creamy Tomato Basil Turkey Meatball Soup photo

Creamy Tomato Basil Turkey Meatball Soup

This Creamy Tomato Basil Turkey Meatball Soup is a cozy, flavorful bowl of tender turkey meatballs, rich tomato broth, and fresh basil with a luscious creamy finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Meatballs:
  • 1 pound ground turkey lean and tender
  • 1/4 cup breadcrumbs helps bind the meatballs
  • 1/4 cup grated Parmesan cheese adds savory depth
  • 1 egg acts as a binder
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • salt and pepper to taste
For the Soup Base:
  • 2 tablespoons olive oil for sautéing and browning
  • 1 onion diced
  • 1 can crushed tomatoes 28 ounces
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup fresh basil chopped
  • 1 cup pasta small shells or ditalini
  • additional grated Parmesan cheese optional, for serving

Equipment

  • Large pot or Dutch oven
  • Mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander
  • Ladle

Method
 

Make the Turkey Meatballs
  1. 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.
Form and Brown the Meatballs
  1. 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.
Prepare the Soup Base
  1. 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.
  2. Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring to a simmer.
Simmer Meatballs and Cook Pasta
  1. Return the browned meatballs to the pot. Cover and let simmer gently for 15 minutes.
  2. Add the pasta directly into the soup. Cook uncovered until pasta is tender, about 8-10 minutes, stirring occasionally.
Finish and Serve
  1. 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.
  2. 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.