Creamy Tuscan Chicken Meatball Soup (Gluten Free)
This Creamy Tuscan Chicken Meatball Soup is a comforting one-pot meal made with tender homemade chicken meatballs, sun-dried tomatoes, fresh spinach and Parmesan in a rich, creamy broth. Ready in just 37 minutes, this gluten-free chicken soup is packed with flavour and makes an easy, satisfying weeknight dinner.
Why You’ll Love This Creamy Tuscan Chicken Meatball Soup
- Rich and creamy: Heavy cream and Parmesan create a comforting broth infused with garlic, Italian seasoning and fresh basil.
- Tender homemade chicken meatballs: Ground chicken, herbs and Parmesan make flavourful meatballs seared in the pot and finished cooking in the soup.
- Packed with vegetables: Spinach, carrots, celery and sun-dried tomatoes add colour, texture, flavour and nutrients.
- An easy one-pot dinner: Everything comes together in one pot, making cleanup simple.
- Naturally gluten-free with the right ingredients: Use certified gluten-free breadcrumbs and check your broth and other packaged ingredients.
- Great for meal prep: Make the meatballs ahead of time and enjoy leftover soup for lunch or another dinner.
It’s officially soup season, and this gluten-free Creamy Tuscan Chicken Meatball Soup is exactly what I’ve been craving. Imagine tender, Italian-style chicken meatballs simmered in a rich, creamy broth, topped with fresh basil and a sprinkle of Parmigiano-Reggiano. It’s pure comfort in a bowl—hearty and cozy, yet still packed with veggies and protein. Even on the chilliest days, there’s something about a warm bowl of soup that feels like a hug from the inside out.
And one of the best parts is that it’s a one-pot meal, which we absolutely love. Not only does that mean minimal clean-up, but you can easily take care of the dishes while the soup simmers away. This recipe makes about six servings, making it perfect for a cozy family dinner—and if you’re hosting a larger group, it can be doubled quite easily.
For added convenience, you can prep the chicken meatballs ahead of time—either raw or fully cooked—and store them in the fridge or freezer until you’re ready to use them. And if you happen to have leftovers (though that’s not guaranteed!), they reheat wonderfully and make an absolutely delicious lunch the next day.
If you’re on the soup train and looking for more cozy recipes, be sure to check out my White Bean Minestrone Soup with Pesto for a hearty vegetarian meal or maybe even Roasted Butternut Squash and Apple Soup paired with my Almond Flour Biscuits with Rosemary!
Ingredient Substitutions
- Ground turkey: Substitute ground turkey for the ground chicken in the meatballs using the same amount.
- Gluten-free breadcrumbs: Use gluten-free breadcrumbs or gluten-free panko to keep the recipe gluten-free.
- Parmesan cheese: Pecorino Romano or Asiago can be used in place of Parmesan, although each will give the soup a slightly different flavour.
- Fresh basil: Dried basil works if fresh isn’t available, but the flavour will be less vibrant. If using dried, start with a 1 teaspoon and adjust to taste.
- Heavy cream: Table cream may work, although the soup may be less rich. Full-fat coconut milk is an option if you want to use less dairy, but it will change the flavour.
- Baby spinach: Chopped kale or collard greens can be substituted; allow extra cooking time for the leaves to soften.
How to Make Creamy Tuscan Chicken Meatball Soup
Step 1: Make the chicken meatball mixture.
In a medium-sized mixing bowl, add the ground chicken, melted butter, garlic, egg, gluten-free breadcrumbs, onion powder, Italian seasoning and shredded parmigiana cheese. Mix well with your hands until everything is full incorporated. Wash your hands well with soap and warm water.
Step 2: Brown the meatballs.
Using your hands or a small cookie scoop, form about 20 small meatballs. Set them aside on a plate. Heat oil in a large heavy-bottomed pot over medium-high heat. Once hot, add meatballs to the bottom of the pot, being sure not to crowd them. Cook the meatballs, turning them with a spatula as they brown for 3-4 minutes. Remove them to a plate. They do not have to be fully cooked at this point.
Step 3: Saute the onion, celery and carrot.
Once the second batch of meatballs have been removed from the pot, add the chopped onion, celery and carrot to the same pot. Reduce the heat to medium and cook until the vegetables have softened, about 3-4 minutes. Add the garlic, Italian seasoning, salt and pepper and cook for another minute.
Step 4: Add the broth.
Add the broth to the pot along with the bay leaf and bring the soup to a boil. Turn down to a simmer and cook uncovered for 10 minutes. Then, add the meatballs back into the pot along with the sun dried tomatoes and spinach. Cook until the spinach has wilted.
Step 5: Add the cream and parimgiana cheese.
Once the spinach has wilted, stir in the heavy cream, parmigiana cheese, fresh basil and red pepper flakes, is using. Cook for one more minute.
Taste and adjust salt if needed. Then, ladle into bowls, top with extra parmigiana and enjoy!
Tips for Making the Best Chicken Meatball Soup
- Don’t overcrowd the pot: Sear the chicken meatballs in batches so they brown instead of steam. They don’t need to be fully cooked at this stage because they’ll finish cooking in the soup.
- Use freshly grated Parmesan: It adds savoury flavour to both the meatballs and the creamy broth. Finely grated cheese also incorporates more easily.
- Add the cream near the end: Stir it in once the meatballs and vegetables are cooked. Keep the soup at a gentle simmer rather than a vigorous boil to help prevent the cream from separating.
- Taste before serving: Parmesan and chicken broth can contribute plenty of salt, so adjust the seasoning at the end. You may or may not need more salt.
FAQ:
Yes! Ground turkey works well in place of ground chicken in these meatballs. Use the same amount and cook the meatballs until they reach a safe internal temperature.
Yes. You can prepare the meatballs ahead and refrigerate them in a covered container or freeze them for longer storage. Thaw frozen meatballs before cooking.
Yes! Instead of butter in the meatballs, use dairy-free butter. Instead of heavy cream in the soup, substitute with full-fat coconut milk. In addition, try vegan parmigiana cheese or just omit it completely.
Refrigerate leftovers in a sealed, glass container and use within 4-5 days. Leftovers can be reheated in a saucepan on the stovetop until warmed through.
The safest way to check is with a food thermometer. Ground chicken meatballs should reach an internal temperature of 165°F (74°C).
Creamy Tuscan Chicken Meatball Soup (Gluten Free)
Equipment
- 1 Heavy-bottomed Pot
Ingredients
For the meatballs:
- 1 pound organic ground chicken
- 2 tablespoons salted butter, melted
- 2 cloves garlic minced
- 1 egg beaten
- 1/2 cup gluten-free bread crumbs or panko crumbs
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 1/3 cup shredded parmigiana cheese
For the soup:
- avocado oil for cooking
- 1 white onion diced
- 3 ribs celery washed and chopped
- 2 carrots peeled and chopped
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups strong chicken broth
- 1 bay leaf
- 1/3 cup oil-packed sun-dried tomatoes drained
- 4 cups baby spinach fresh, packed
- 3/4 cup heavy cream
- 1/2 cup shredded parmigiana cheese plus more for topping
- 1/2 cup fresh basil leaves finely sliced
- 2 teaspoons red chilli pepper flakes optional
Instructions
- In a medium-sized mixing bowl, add the ground chicken, butter, garlic, egg, gf bread crumbs, Italian seasoning, onion powder and parmesan cheese. Mix well with your hands until all of the ingredients are combined.
- Form meatballs using your hands or a small cookie scoop and set aside.
- Heat oil in a large heavy-bottomed pot over medium-high heat. Once hot, add meatballs to the bottom of the pot, being sure not to crowd them. Cook the meatballs, turning them with a spatula as they brown for 3-4 minutes. Remove them to a plate. They do not have to be fully cooked at this point.
- Once the second batch of meatballs has been removed from the pot, add the onion, celery and carrots and sauté them until softened, another 3-4 minutes.
- Add the garlic, Italian seasoning and salt and pepper and sauté another 2 minutes.
- Pour in the chicken stock and add the bay leaf. Bring the soup to a boil and then simmer uncovered on low-medium heat until the vegetables are tender, about 10 minutes.
- Add the chicken meatballs back into the soup along with the sun-dried tomatoes and spinach. Cook until the spinach has wilted.
- Then, add in the cream, parmigiana cheese, basil and red pepper flakes, if using and stir until combined. Cook for one more minute.
- Ladle into deep bowls and top with additional basil and parmesan cheese. Enjoy!