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–+ servings
Tuscan White Bean Meatball Soup

Creamy Tuscan White Bean Meatball Soup for Cozy Nights

This creamy Tuscan White Bean Meatball Soup blends tender meatballs with rich flavors, providing a comforting, high-protein option for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb 93% Lean Ground Turkey Opt for ground chicken for a lighter option.
  • 1 link Sweet Chicken Italian Sausage Substitute with turkey sausage for a leaner choice.
  • 1 large Egg Binds meatball ingredients together.
  • 1 cup Seasoned Breadcrumbs Use gluten-free breadcrumbs to keep it gluten-free.
  • 0.5 medium Onion, finely chopped Shallots can be used for a milder taste.
  • 2 cloves Garlic Can substitute with garlic powder if needed.
  • 1 tbsp Fresh Sage, finely chopped Thyme or parsley can be swapped in.
  • 2 tbsp Fresh Parsley, finely chopped Dried parsley works if fresh isn’t at hand.
  • to taste Kosher Salt Adjust based on the broth used.
  • to taste Black Pepper
For the Soup
  • 1 tbsp Olive Oil Avocado oil is a suitable alternative.
  • 2 large Carrots, peeled and sliced Parsnips can be a fun twist.
  • 2 ribs Celery, sliced Green bell pepper can replace for a different flavor profile.
  • 1 medium Yellow Onion, chopped Red onion or shallots are great substitutes.
  • 3 cloves Garlic, minced Roasted garlic can add a unique sweetness.
  • 1 tbsp Fresh Thyme, chopped Can omit or use dried thyme instead.
  • 1 Bay Leaf Adds fragrance during cooking.
  • 6 cups Chicken Bone Broth, unsalted Vegetable broth can be a vegetarian substitute.
  • 2 15-ounce cans White Beans, drained and rinsed Canned chickpeas are an alternative.
  • 4 cups Collard Greens, thinly sliced Swap for spinach or kale for a light touch.
  • to taste Fresh Lemon Juice or Parmesan Optional for serving.

Equipment

  • Blender
  • Heavy Soup Pot
  • mixing bowl

Method
 

Cooking Steps
  1. Blend one can of drained white beans with 1 cup of chicken bone broth in a blender until smooth, then set aside.
  2. In a large mixing bowl, combine turkey, sausage, egg, breadcrumbs, onion, garlic, sage, and parsley. Season and mix gently, then form into 24 small meatballs.
  3. In a heavy pot over medium heat, lightly spray with olive oil, add meatballs, and brown for 5-7 minutes. Set aside after browning.
  4. Drizzle additional olive oil in the pot, add carrots, celery, and onion, sauté for 5-8 minutes until softened. Add garlic, thyme, and bay leaf, cooking for an additional minute.
  5. Pour remaining chicken broth into the pot with meatballs, blended bean mixture, and whole beans. Season and bring to a gentle boil, then reduce and simmer for about 10 minutes.
  6. Stir in collard greens and continue simmering for another 10-12 minutes until meatballs are cooked through and greens are tender.
  7. Ladle soup into bowls while hot, adding lemon juice or Parmesan for flavor contrast. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 250IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Store this soup in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently when ready to serve.

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