Creamy Turkey Gnocchi Soup
A cozy creamy soup made with leftover Thanksgiving turkey and fluffy gnocchi.
Servings: 6 servings
Calories: 369kcal
Ingredients
- 2 tablespoon unsalted butter
- 1 small white onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth
- 2 cups shredded or diced leftover turkey
- ¼ cup flour
- 2 cups milk
- 16 ounces gnocchi
- 1 cup shredded Parmesan cheese
Instructions
- In a large soup pot, melt the butter over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the garlic, Italian seasoning, salt, and pepper, and stir well to combine.
- Add in the broth and turkey. Bring to a simmer and let it cook for 10 minutes.
- In a bowl or a mason jar, combine the flour and milk. Whisk or shake to combine.
- Add to the soup pot and cook for 5 minutes, until it is slightly thickened.
- Add the gnocchi and cook another 5 minutes, until the gnocchi is soft and the soup has thickened more.
- Add the Parmesan cheese and stir well to combine.
- Serve and enjoy!
Notes
- The soup will continue to thicken the longer that it simmers on the stove .
- To make it even creamier, swap one cup of the milk for heavy cream or use all half-and-half.
- Add 2 cups of chopped spinach for some greens.
Nutrition
Calories: 369kcal | Carbohydrates: 40g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 1595mg | Potassium: 388mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3806IU | Vitamin C: 3mg | Calcium: 345mg | Iron: 4mg