Italian Wedding Soup with Ground Turkey

Italian wedding soup in a bowl with a spoon ready to be served

Italian Wedding Soup with ground turkey is delicious!  This soup recipe is hearty and perfect for dinner on chilly days.  This wedding soup recipe is veggie packed.

Italian wedding soup in a bowl with a spoon ready to be served

Italian Wedding Soup with Ground Turkey

It’s funny, my dad was 100% Italian and I have many fond memories that center around food and family.  He married my mom who was not Italian.  I think I’ve started to realize that I’ve married my father’s traditions with my mother’s love for fruits, vegetables and healthier options in many of my recipe combinations.  My dad was okay with it!  This is the last soup I made for my dad before he passed.  I pulled it out to make it for my family this weekend and I now found myself slowing down when I make this soup…no rushing.  It has a special ingredient that I savor as I make it; LOVE!  Love for my family, love for good food and love of many memories…

This is not a recipe to make on a busy weeknight; it takes time.  However, it’s perfect to make on the weekend and serve up leftovers on those busy weeknights when you don’t have time to cook anyway.

My Italian wedding soup recipe is filled with healthy yumminess!  I’ve tweaked this traditional soup and have swapped and added a few key ingredients throughout the years.  I use organic vegetable stock as part of my base and add in lots of extra vegetables to give it that heartiness we all need on cold weather days.  I’ve also swapped ground beef for ground turkey to make my meatballs for the soup.  And actually, some of the gluten free pastas are a fantastic addition vs. traditional pasta if your dietary needs require it!

Here is my Italian Wedding Soup Recipe to chop, stir and enjoy…

Italian Wedding Soup with Ground Turkey

Italian wedding soup in a bowl with a spoon ready to be served


  • 32 oz. vegetable stock
  • 32 oz. water
  • 2 pounds ground turkey
  • 8 oz. Parmesan Cheese, finely grated
  • 1 large sweet onion
  • 2 cloves fresh garlic
  • 3 cups sliced celery
  • 5 cups sliced carrots
  • 5 cups chopped spinach, fresh baby leaf
  • 4 eggs
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 pound of Ditalini pasta (or pasta rings)
  • 1 tablespoon olive oil


  1. Stir the vegetable stock and water together in a large Dutch oven and begin to heat the liquid over medium heat.
  2. Mix the ground turkey and Parmesan cheese together well until the cheese is mixed all of the way through the meat. Form the meat mixture into mini meatballs adding them to the heating stock as you make them. Once you've completed the meatball making process, place the cover on as the meatballs begin to cook.
  3. Remove the peel and finely dice the onion. Add it to the Dutch oven. Continue to keep the Dutch oven covered as it cooks.
  4. Mince and add the cloves of garlic to the Dutch oven.
  5. Wash and slice the celery into thin slices. Add it to the Dutch oven.
  6. Wash, peel and slice the carrots. Add them to the Dutch oven.
  7. Finely chop the spinach and add it to the Dutch Oven.
  8. Crack the eggs into a cereal bowl and whisk the eggs. Add them to the soup and stir. The eggs will cook in the soup.
  9. Add the salt, pepper, onion powder and garlic powder.
  10. Continue to cook the soup until the carrots are fully cooked stirring occasionally.
  11. Cook the pasta as directed on the package. Once it's cooked rinse it under cold water, toss it with 1 tablespoon of olive oil and lightly salt.
  12. Once the soup is ready add a little pasta to your soup bowl and scoop the wedding soup over it and serve!
The Pasta:  I always keep my pasta separate from my soup so that it doesn’t absorb all of the delicious broth.  I always add it to our bowls as we serve.  In fact, I store it separately too!

Freezing Leftovers:  This soup recipe makes a lot; I’m usually feeding 5 to 7 people when I’m serving this recipe.  You can always cut the ingredients in half if you want to make less.  But I actually say ‘make it all’!  Then you can freeze it and save your future self a little time; you’ll be happy about it later.

Always let the soup cool before freezing it in an airtight container and don’t freeze the pasta with it.  When you are ready to thaw your frozen soup and warm it up, simply make fresh pasta for serving.

More soup to love?  This Easy Pasta Fagioli is another delicious soup that’s filled with delicious memories. In fact, it’s another one of our family favorites!  I make this soup recipe with a combination of sweet and hot Italian turkey sausage.  It’s another hearty combination that’s filling and perfect to help keep your menu planning warm and toasty on chilly cold days. (Recipe Link Below the Picture)

Pasta fagioli in a white bowl with shaved Parmesan cheese on top

Easy Pasta Fagioli with Turkey Sausage Recipe Link


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