Every Helping
Sign in

Dinner recipe · from the recipe book

Tuscan Tomato Mushroom Soup with Italian Meatballs

Tender herby turkey meatballs simmer in a bright, brothy tomato soup with savory mushrooms, small pasta and wilted spinach.

Tuscan Tomato Mushroom Soup with Italian Meatballs

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ¼ cup30 gPlain dry breadcrumbs
  • ⅓ cup grated40 gGrated Parmesandivided
  • 5 cloves15 gGarlicminced, divided
  • 2 tsp2 gDried oregano
  • 1½ tbsp20 gOlive oildivided
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 5 cups1,200 gLow-sodium chicken broth
  • 4 oz120 gPasta, drysmall shapes such as ditalini
  • 4 cups loosely packed120 gBaby spinach
  • ½ cup leaves12 gFresh basiltorn
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare the vegetables first: slice the mushrooms, dice the onion and carrot, and mince the garlic, setting aside one third of the garlic for the meatballs.
  2. In a bowl, mix the ground turkey, egg, breadcrumbs, half the parmesan, the reserved one third of the garlic, the oregano, half the salt and the black pepper. Roll into about 20 small meatballs.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Brown the meatballs on all sides, about 6 minutes, then move them to a plate; they will finish cooking in the soup.
  4. Add the remaining half of the olive oil and the mushrooms to the pot. Cook until browned and their liquid has cooked off, about 7 minutes.
  5. Add the onion and carrot and cook until softened, about 5 minutes. Stir in the remaining two thirds of the garlic, the tomato paste and the red pepper flakes and cook 1 minute.
  6. Pour in the diced tomatoes and chicken broth, add the remaining half of the salt, and bring to a boil.
  7. Return the meatballs to the pot, add the pasta, and simmer until the pasta is tender and the meatballs reach 165°F (74°C) inside, about 10 to 12 minutes.
  8. Stir in the spinach until wilted, then remove from the heat and stir in the basil.
  9. Ladle into bowls and top with the remaining half of the parmesan.

Contains: Milk, Egg, Gluten. Some brands contain soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book