If you’re looking for a comforting, hearty, and protein-packed soup, Easy Creamy Tomato Orzo Soup with Turkey Meatballs is the perfect choice. This flavorful bowl combines tender mini turkey meatballs, tender orzo pasta, and a creamy tomato broth enriched with vegetables and Italian herbs. It’s quick enough for weeknights but comforting enough to feel like a warm hug in a bowl.
Why You’ll Love This Easy Creamy Tomato Orzo Soup
This soup stands out for several reasons:
- Quick & simple: You can have it on the table in about an hour.
- Creamy & comforting: The coconut milk adds richness without heaviness.
- Healthy protein boost: Mini turkey meatballs make this soup filling and nutritious.
- Veggie-packed: Carrots and spinach add color, fiber, and nutrients.
- Family-friendly: Mild, flavorful, and easily adjustable for picky eaters.
Whether served as a weeknight dinner or a light lunch, this soup hits all the right notes.
Ingredients for Easy Creamy Tomato Orzo Soup with Turkey Meatballs
Here’s everything you’ll need to make this delicious soup.
Meatballs
- 1 lb lean ground turkey
- ¼ cup breadcrumbs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional for heat)
- 1 tbsp basil pesto (optional, adds flavor and moisture)
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 1 (28 oz) can crushed tomatoes
- 2 cups chicken broth
- ½ cup light coconut milk
- ¾ cup orzo pasta
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
Mix-ins & Garnish
- 2 cups fresh spinach
- ¼ cup grated Parmesan cheese
- Extra basil pesto, for serving (optional)
Ingredient Notes
- Ground turkey substitute: You can use ground chicken, lean beef, or plant-based crumbles.
- Breadcrumbs swap: Gluten-free or oat flour works well for a lighter option.
- Coconut milk alternative: Heavy cream or unsweetened cashew milk can replace it if you prefer.
- Orzo alternatives: Small pasta shapes like acini di pepe or ditalini work perfectly.
Step-by-Step Instructions
Follow these steps for a smooth, flavorful soup.
Step 1 – Prepare the Meatballs
- In a medium bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, and optional pesto.
- Mix until just combined; avoid overmixing to keep meatballs tender.
- Roll mixture into 1-inch mini meatballs.
- Heat a skillet over medium heat with a splash of olive oil and lightly brown the meatballs on all sides (they will finish cooking in the soup).
- Remove and set aside.
Step 2 – Cook the Vegetables
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Sauté diced onion, garlic, and carrots until softened and fragrant (about 5 minutes).
Step 3 – Build the Soup
- Add crushed tomatoes, chicken broth, coconut milk, and Italian seasoning to the pot.
- Bring to a gentle simmer and season with salt and pepper.
- Stir in orzo pasta and partially cooked turkey meatballs.
- Simmer for 10–12 minutes, or until orzo is tender and meatballs are cooked through.
Step 4 – Add Spinach & Serve
- Stir in fresh spinach just before serving until wilted.
- Adjust salt and pepper to taste.
- Ladle soup into bowls, sprinkle with Parmesan, and drizzle with extra basil pesto if desired.
Pro Tips for Success
- Don’t overmix meatballs: Overmixing makes them dense; mix until just combined.
- Partially cook meatballs: Browning first adds flavor and ensures even cooking in soup.
- Simmer gently: Avoid boiling aggressively; gentle simmering keeps orzo tender.
- Adjust creaminess: Add more coconut milk for richer soup, or broth for a lighter version.
- Prep ahead: Make meatballs in advance and freeze; cook soup fresh when ready.
- Layer flavor: Use fresh herbs like basil or parsley at the end for brightness.
Flavor Variations
- Spicy tomato orzo soup: Add crushed red pepper or a splash of hot sauce.
- Cheesy tomato orzo soup: Stir in shredded mozzarella or provolone.
- Veggie-packed: Add zucchini, bell peppers, or mushrooms for more texture.
- Herbal twist: Swap Italian seasoning for herbes de Provence or oregano/basil combo.
- Creamy comfort: Stir in a dollop of Greek yogurt for tangy richness.
Serving Suggestions
- Serve with crusty bread or garlic toast for dipping.
- Pair with a light green salad for a complete meal.
- Top with extra Parmesan and fresh basil for a restaurant-style finish.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze meatballs separately for up to 2 months. Soup can be frozen but cook orzo fresh before serving to prevent mushiness.
- Reheating: Warm gently on the stove; add extra broth if the soup thickened.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 18 g |
| Carbohydrates | 25 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 520 mg |
Values are approximate and may vary depending on ingredients.
FAQ About Easy Creamy Tomato Orzo Soup
Can I make this soup vegetarian?
Yes! Replace turkey meatballs with lentil or chickpea “meatballs,” and use vegetable broth instead of chicken broth. The soup remains hearty and flavorful.
Can I use regular milk instead of coconut milk?
Absolutely. Whole milk or heavy cream works well, though coconut milk adds a subtle sweetness and creaminess.
Can I prep this ahead of time?
Yes, you can prepare meatballs in advance and store them in the fridge or freezer. Assemble the soup fresh to prevent the orzo from overcooking.
How do I make the soup spicier?
Add crushed red pepper flakes, cayenne, or a dash of hot sauce while simmering. Start small and adjust to taste.
Can I use gluten-free pasta?
Yes, gluten-free orzo or small pasta shapes work perfectly. Just adjust cooking time according to the package.
Easy Creamy Tomato Orzo Soup with Turkey Meatballs
Equipment
- medium bowl
- skillet
- large pot
- spatula or spoon
- measuring cups and spoons
Ingredients
- 1 lb lean ground turkey
- 1/4 cup breadcrumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp basil pesto (optional)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 28 oz crushed tomatoes
- 2 cups chicken broth
- 1/2 cup light coconut milk
- 3/4 cup orzo pasta
- 1 tsp Italian seasoning
- to taste salt and black pepper
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- as needed extra basil pesto (optional)
Instructions
- In a medium bowl, combine ground turkey, breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, and optional pesto.
- Mix until just combined; avoid overmixing to keep meatballs tender.
- Roll mixture into 1-inch mini meatballs.
- Heat a skillet over medium heat with a splash of olive oil and lightly brown the meatballs on all sides (they will finish cooking in the soup).
- Remove and set aside.
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Sauté diced onion, garlic, and carrots until softened and fragrant (about 5 minutes).
- Add crushed tomatoes, chicken broth, coconut milk, and Italian seasoning to the pot.
- Bring to a gentle simmer and season with salt and pepper.
- Stir in orzo pasta and partially cooked turkey meatballs.
- Simmer for 10–12 minutes, or until orzo is tender and meatballs are cooked through.
- Stir in fresh spinach just before serving until wilted.
- Adjust salt and pepper to taste.
- Ladle soup into bowls, sprinkle with Parmesan, and drizzle with extra basil pesto if desired.
Notes
Nutrition
Final Thoughts
Easy Creamy Tomato Orzo Soup with Turkey Meatballs is a versatile, comforting dish perfect for any occasion. Its combination of creamy tomato broth, tender mini turkey meatballs, and wholesome vegetables makes it both hearty and healthy. Quick enough for weeknights yet special enough for guests, this soup is sure to become a favorite in your kitchen.
Whether you’re serving it as a cozy dinner for your family or bringing it to a potluck, it’s a recipe that delivers warmth, flavor, and satisfaction in every spoonful.