If there is anything we love more than Thanksgiving, it’s figuring out what to do with all of the leftover turkey. So many delicious possibilities! One of our favorites though is to transform turkey into a nourishing soup that will warm you head to foot! Creamy Turkey Gnocchi Soup serves up a luscious, rich broth loaded with tender puffs of gnocchi and juicy, savory shredded turkey. Garden-fresh spinach and zesty Italian seasoning make Creamy Turkey Gnocchi Soup truly a marvelous way to make the most of leftovers!
Ingredients
- 1/4 cup butter
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 medium carrots, thinly sliced
- 1/4 cup all-purpose flour
- 2 1/2 cups vegetable or poultry broth
- 2 cups heavy cream or half-and-half
- 2 cups turkey breast, cooked and shredded
- 2 cups fresh baby spinach
- 1 (17.5-ounce) package potato gnocchi
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Directions
Step 1 –In a large pot or a 4-quart Dutch oven, melt the butter over medium-high heat until it starts to bubble, about 1 minute.
Step 2 –Add the onion, the garlic, and the carrots, and sauté until tender, about 3-4 minutes.
Step 3 –Add the flour to the veggie mixture and stir well until evenly combined and thickened into a paste, about 1 minute.
Step 4 –Slowly stir the broth and the heavy cream into the veggie mixture, mixing well until smooth and bring the mixture to a boil, about 6-8 minutes.
Step 5 –Reduce the heat to medium.
Step 6 –Add the turkey, the spinach, the gnocchi, the Italian seasoning, the salt, and the pepper to the soup mixture.
Step 7 –Let the soup simmer, stirring occasionally to prevent anything from sticking to the bottom of the pot, until the gnocchi is cooked through according to package directions, about 2-3 minutes.
Step 8 –Ladle the soup into bowls and serve.