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Italian Turkey and Spinach Meatball Soup

Need a great dish for a crowd? Try this hearty soup with savory meatballs, pasta shells, and vegetables in a savory broth topped with crisp croutons and Parmesan cheese.


  • 1 pound ground turkey
  • 1 (10-ounce) package frozen spinach, thawed and drained
  • 1 cup Italian-style dry breadcrumbs
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 cups peeled and diced carrots
  • 2 cups diced celery
  • 1 cup diced onions
  • 8 ounces mushrooms, sliced
  • 2 tablespoons Italian herb blend seasoning
  • 3 (32-ounce) cartons More Than Gourmet Ready-to-Use Chicken Stock (or 2 1/4 ounces Fond de Poulet Gold® dissloved in 3 quarts hot water)
  • 2 bay leaves
  • 8 ounces pasta shells
  • Salt and ground black pepper
  • Croutons for garnish
  • Parmesan cheese, freshly grated, for garnish


  1. In a mixing bowl, combine the turkey, spinach, and breadcrumbs. Roll the mixture into small meatballs (about 1-inch diameter) and set aside.
  2. In a large Dutch oven, melt the butter with the olive oil over medium-high heat. Add the carrots and cook for 5 minutes. Add the celery, cook for an additional 5 minutes, and then add the onions and cook until the onions are slightly tender, about 5 minutes more.
  3. Add the mushrooms and Italian seasoning to the vegetables, and cook until the mushrooms start to brown.
  4. Stir in the chicken broth and bay leaves and allow the soup to come to a simmer.  Add the meatballs and cook over low heat for 2 hours, stirring occasionally.
  5. Add the pasta to the soup and simmer for an additional 20 minutes, or until the pasta is cooked al dente.
  6. Season the soup to taste with salt and pepper, remove the bay leaves, and serve the soup topped with croutons and cheese.
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Classic French Stocks and Sauces