If you’ve ever wanted a cozy hug in a bowl, this creamy tomato orzo soup with mini turkey meatballs is exactly that. It’s hearty enough to satisfy my hungry husband after a long day and light enough that I don’t feel weighed down after dinner. Bonus? Even my picky middle child gave it two thumbs up—and let me tell you, that’s rarer than me drinking my coffee while it’s still hot.
Table of Contents
Why You’ll Love This Creamy Tomato Orzo Soup with Mini Turkey Meatballs
- Protein-packed & wholesome: The lean turkey meatballs add satisfying protein without being heavy.
- Family-friendly: Even kids gobble it up (the mini meatballs are their favorite part).
- Creamy without the cream: Thanks to light coconut milk, you get luscious creaminess without dairy overload.
- One-pot wonder: Easy cleanup, which makes any busy mom (hi, me!) want to do a little happy dance.
If you love this recipe, you might also enjoy my Vegetable Orzo Soup or this cozy French Lentil Soup.
What Does Creamy Tomato Orzo Soup with Mini Turkey Meatballs Taste Like?
Imagine the best parts of spaghetti night—savory tomato sauce, tender pasta, juicy meatballs—but in a warm, creamy soup that feels like comfort food in its Sunday best. The orzo gives it that pasta slurp satisfaction, while the coconut milk brings a silky finish. And don’t skip the pesto swirl on top… it’s like the flavor fairy waved her wand.
Ingredients You’ll Need for Creamy Tomato Orzo Soup with Mini Turkey Meatballs
One of my favorite parts about making creamy tomato orzo soup with mini turkey meatballs is that it calls for simple, everyday ingredients that somehow come together like magic. Nothing fancy, nothing fussy—just a handful of wholesome staples that make this soup feel both comforting and nourishing. Here’s what you’ll need and why each one matters:
For the Mini Turkey Meatballs
- Ground Turkey (1 lb, 93% lean): The star of the show! Turkey keeps the meatballs juicy yet lean, so you get all the flavor without the heaviness of beef.
- Breadcrumbs (⅓ cup): These help bind the meatballs while giving them a light, tender texture. Think of it as the glue that keeps all the goodness together.
- Italian Seasoning (1 tsp): A classic mix of herbs that instantly gives the meatballs that homemade, cozy flavor.
- Garlic Powder (½ tsp): Because garlic just makes everything taste better—even in powdered form.
- Red Pepper Flakes (1 tsp): Adds a gentle heat that balances beautifully with the creamy tomato broth. You can scale this up or down depending on your spice tolerance.
- Basil Pesto (2 tbsp, optional but highly recommended): This little spoonful adds a herby richness that makes the turkey meatballs taste like you simmered them all day.
- Salt & Pepper: Don’t skip this—seasoning is everything when it comes to meatballs.
- Olive Oil (1 tbsp): For browning the meatballs. A quick sear locks in the flavor before they finish cooking in the soup.
For the Creamy Tomato Orzo Soup
- Olive Oil (½ tbsp): A little fat to sauté your veggies and build flavor right from the start.
- Garlic (3 cloves, minced): Fresh garlic gives the broth that aromatic depth we all crave in a soup.
- Yellow Onion (1 large, diced): Sweet, mellow onion sets the stage for the tomato base.
- Carrot (1 large, sliced): Adds natural sweetness and sneaks in extra veggies for the kiddos.
- Crushed Tomatoes (28 oz can): This is where the soup gets its hearty tomato backbone. Use a good-quality brand for the best flavor.
- Light Coconut Milk (15 oz can): My trick for achieving creaminess without heavy cream. It gives the broth a velvety finish and subtle sweetness.
- Chicken Broth (4 cups, low sodium): The liquid base that brings everything together. Low sodium lets you control the seasoning.
- Italian Seasoning (1 tsp): Repeated here to tie the broth and meatballs together with familiar herbal notes.
- Orzo (6 oz, about 1 cup uncooked): A rice-shaped pasta that makes this soup cozy and hearty. If you love orzo, you might also enjoy my Lemon Orzo Chicken Soup.
- Salt (½ tsp) & Black Pepper: Adjust to taste—don’t be afraid to give it one last seasoning boost at the end.
For the Fresh Mix-Ins
- Spinach (2–3 cups): Toss it in at the end for a burst of color, nutrients, and that just-wilted texture that makes every spoonful feel balanced.
For Serving
- Parmesan Cheese (shredded): A sprinkle on top adds salty richness.
- Extra Basil Pesto: For those who want to swirl in even more herby goodness.
- Crackers or Garlic Bread: Optional, but highly encouraged—because who doesn’t love something to dip?
How to Make Creamy Tomato Orzo Soup with Mini Turkey Meatballs
Making this soup might sound fancy, but trust me—it’s weeknight-friendly and doesn’t require a culinary degree. Just follow these simple steps and before you know it, you’ll be ladling out bowls of creamy, cozy goodness.
Step 1: Mix the Mini Meatballs
In a large mixing bowl, add your ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, pesto (if using), plus a pinch of salt and pepper. Use clean hands (yes, hands work better than a spoon here) to gently combine everything.
👉 Tip from my kitchen: Don’t overwork the meat—light mixing makes tender, juicy mini turkey meatballs. Once combined, roll the mixture into about 40–45 half-inch balls. Think bite-sized, so they’re easy to scoop up with a spoon alongside the orzo.
Step 2: Brown the Meatballs for Flavor
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches (crowding them won’t let them brown properly). Cook for about 5–6 minutes, turning gently until all sides are golden.
⚠️ Don’t worry—they don’t need to be cooked through yet. The meatballs will finish cooking in the soup, soaking up all that creamy tomato goodness.
Step 3: Build the Soup Base
In a large soup pot or Dutch oven, heat ½ tablespoon olive oil over medium heat. Toss in the garlic, onion, and carrot. Sauté for 3–5 minutes, stirring occasionally, until the onions soften and the carrots begin to release their sweetness.
This simple base is the foundation of flavor for your creamy tomato orzo soup with mini turkey meatballs, so give it a little patience.
Step 4: Add the Tomato-Coconut Broth
Now it’s time for the heart of the soup! Pour in the crushed tomatoes, light coconut milk, and chicken broth. Add the Italian seasoning, orzo, salt, and black pepper. Stir everything together until it’s well combined.
At this stage, your kitchen will start smelling like you’ve been simmering sauce all day.
Step 5: Bring It All Together
Carefully add the browned mini turkey meatballs back into the pot. Gently stir so they’re nestled in the broth.
Turn the heat up and bring the soup to a boil, then reduce to a simmer. Cook for about 15–20 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through.
👉 If you love hearty soups with pasta, you might also enjoy my One-Pot Lasagna Soup—it has a similar cozy feel with big, bold Italian flavors.
Step 6: Finish with Spinach
Right before serving, stir in the fresh spinach. It only takes about a minute to wilt and adds a lovely pop of green plus a nutrient boost.
Taste your soup one more time and adjust seasonings if needed—sometimes a little extra pinch of salt or twist of black pepper takes it from good to “wow.”
Step 7: Serve and Enjoy
Ladle your creamy tomato orzo soup with mini turkey meatballs into bowls. Swirl in a spoonful of extra basil pesto, sprinkle with parmesan, and serve alongside warm garlic bread or crunchy crackers.
Take a moment to breathe in the aroma—it’s the kind of soup that makes your kitchen smell like an Italian grandmother has been cooking all day (even if you only spent an hour).
Tips and Tricks for Perfect Creamy Tomato Orzo Soup with Mini Turkey Meatballs
- Don’t overmix the meatballs. Gentle hands = tender bites.
- Batch browning is worth it. A little caramelization = tons of flavor.
- Orzo keeps cooking. If making ahead, slightly undercook the pasta, or it will drink up all the broth.
- Swap spinach for kale. Or toss in zucchini for extra veggie power.
- Freezer tip: Freeze the soup without pasta, then add cooked orzo when reheating.
Storage for Creamy Tomato Orzo Soup with Mini Turkey Meatballs
- Fridge: Store in an airtight container up to 4 days. Add a splash of broth when reheating.
- Freezer: Freeze without orzo for up to 3 months. Thaw overnight, reheat, then add fresh cooked orzo.
FAQs
Can I make this dairy-free?
Yes! Just skip the parmesan garnish or use your favorite dairy-free alternative.
What if I don’t have coconut milk?
Heavy cream or half-and-half will work, though it changes the nutrition slightly.
Can I use ground chicken instead of turkey?
Absolutely—ground chicken makes a delicious substitute.
Conclusion
This creamy tomato orzo soup with mini turkey meatballs is the perfect balance of cozy and nourishing. Whether it’s a chilly evening or you’re just craving something soul-warming, this soup has your back (and your belly). Give it a try, then come back and tell me—did your family love it as much as mine?
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Tomato Orzo Soup with Mini Turkey Meatballs – Cozy Favorite
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Deliciously creamy orzo tomato soup with protein-packed mini turkey meatballs simmered in a flavorful coconut milk tomato broth. This healthy, satisfying soup is loaded with veggies, tender pasta, and a touch of basil pesto.
Ingredients
For the meatballs:
- 1 pound 93% lean ground turkey
- ⅓ cup breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon red pepper flakes
- Optional: 2 tablespoons basil pesto
- Freshly ground salt and pepper
- 1 tablespoon olive oil, for cooking
For the soup:
- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 large carrot, sliced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can light coconut milk
- 4 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- 6 ounces uncooked orzo (about 1 cup)
- ½ teaspoon salt
- Freshly ground black pepper
For mix-ins:
- 2–3 cups organic spinach
For serving:
- Fresh shredded parmesan cheese
- Extra basil pesto
Instructions
1. In a large bowl, mix together ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, pesto (if using), salt, and pepper until well combined.
2. Roll the mixture into approximately 40–45 mini meatballs, about 1/2 inch in size.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides for about 5–6 minutes per batch. They do not need to be fully cooked. Transfer to a plate and set aside.
4. In a large pot, heat ½ tablespoon olive oil over medium heat. Add garlic, onion, and carrot. Sauté until softened, about 3–5 minutes.
5. Add crushed tomatoes, coconut milk, chicken broth, Italian seasoning, orzo, salt, and pepper. Stir well to combine.
6. Return the browned meatballs to the pot. Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally.
7. Stir in the spinach and cook for another minute, until wilted.
8. Taste and adjust seasonings as desired.
9. Serve immediately, garnished with extra basil pesto, parmesan cheese, crackers, or garlic bread.
Notes
To make this soup even easier, prep the meatballs in advance and freeze them raw or cooked. You can also make this in a slow cooker — refer to the original blog post for instructions.
Customize with your favorite veggies or use kale instead of spinach.
The coconut milk adds creaminess without dairy, but you can substitute with heavy cream if preferred.
