Turkey Gnocchi Soup

Turkey Gnocchi Soup combines tender turkey, pillowy gnocchi, and colorful vegetables in a rich broth. It comes together quickly and makes a complete dinner any night of the week.

Leftover turkey from Christmas and National Homemade Soup Day gave me the perfect excuse to try a soup I hadn’t made before. I made a few tweaks and was super happy with how it turned out. Now it’s one I make anytime I have extra turkey on hand.

What You’ll Need

• 1 tablespoon butter

• 3 medium carrots, chopped

• 4 garlic cloves, minced

• 6 cups chicken broth

• 3/4 teaspoon Italian seasoning

• 1 package potato gnocchi (16 ounces)

• 2 cups cubed cooked turkey breast

• 1 cup frozen peas

• 1/2 teaspoon pepper

• 1/2 cup shredded Parmesan cheese

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How to Make It

1. In a Dutch oven, heat butter over medium heat. Add the carrots and cook, stirring, for 8–10 minutes until crisp-tender. Add the garlic and cook 1 minute more.

2. Stir in the chicken broth and Italian seasoning; bring to a boil. Add the gnocchi. Reduce heat and simmer, uncovered, 3–4 minutes, or until the gnocchi float.

3. Stir in the turkey, peas, and pepper; heat through. Top each serving with Parmesan cheese.

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Tips & Variations

• If you can’t find gnocchi or prefer a different pasta, tortellini works well.

• Swap peas for green beans if you prefer.

• Add fresh herbs like parsley or a sprinkle of extra Parmesan for extra flavor.

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Freeze Option

Freeze cooled soup in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if needed.

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Serving Suggestions

• Serve alongside soft dinner rollsfor  a complete meal.

• Top each bowl with a spoonful of homemade pesto for extra flavor.

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Give this Turkey Gnocchi Soup a try and let me know your favorite add-ins or sides in the comments. For more soup ideas, check out Tomato Tortellini Soup or French Onion Soup.

Turkey Gnocchi Soup

Author: Jolene's Recipe Journal

ingredients:

• 1 tablespoon butter
• 3 medium carrots -- chopped
• 4 garlic cloves -- minced
• 6 cups water (used chicken broth)
• 3 teaspoons reduced-sodium chicken base (omitted)
• 3/4 teaspoon Italian seasoning
• 1 package potato gnocchi -- (16 ounces)
• 2 cups cubed cooked turkey breast
• 1 cup frozen peas
• 1/2 teaspoon pepper
• 1/2 cup shredded Parmesan cheese

Instructions

1. In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
2. Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. 

Source: "https://www.tasteofhome.com/recipes/turkey-gnocchi-soup"

turkey, gnocchi, soup

Lunch, dinner

American

Created using The Recipes Generator

*This post has been updated on 11/27/2018 to include a printable recipe card and new pictures.