Turkey Gnocchi Soup
Creamy, cozy, and comforting, this Turkey Gnocchi Soup is a perfect way to use up Thanksgiving leftovers. Sub in chicken if you finished off the turkey! Adapted from Cinnamon Spice and Everything Nice.
Servings: 6 servings
Calories: 415kcal
Ingredients
- 6 tablespoons butter (¾ stick )
- Pinch of red pepper flakes
- 5 cloves garlic minced
- 1 large onion diced
- 2 large carrots peeled and diced
- 3 large ribs celery diced
- ⅓ cup all-purpose flour
- 5 cups turkey or chicken broth
- 1 pound packaged potato gnocchi
- 1 cup half and half cream
- 3 cups chopped cooked turkey meat mix of white and dark
- ⅛ teaspoon fresh grated nutmeg
- Salt and pepper to taste
- 3 cup fresh spinach chopped
- Parmesan cheese for serving
Instructions
- Melt the butter in a large stock pot over medium-high heat. Add in the red pepper flakes and garlic, and cook until just fragrant, about two minutes.
- Add in the onion, carrots, and celery. Cook until all veggies are tender, about 5 minutes.
- Sprinkle the flour over the veggies, and stir to coat. Add in the broth, bring to a boil, then add the gnocchi.
- Reduce heat and simmer, stirring frequently, until the sauce is thickened and the gnocchi are cooked, about 10 minutes.
- Stir in the cream, turkey meat, nutmeg, salt and pepper, and spinach. Return to a simmer, and continue to cook until the spinach is wilted and the soup is warmed through. Test for seasoning.
- Serve topped with fresh grated Parmesan.
Notes
Don't have turkey? No problem. Use chicken broth and cooked chicken meat (from a rotisserie chicken is great) in place of the turkey.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 42g | Protein: 22g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 1280mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5825IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 4mg
