Creamy Turkey Gnocchi Soup is the kind of post-Thanksgiving comfort that makes your heart (and fridge) feel lighter. You know that moment, a few days after the big feast, when you open the fridge and find just enough leftover turkey to make something special? This is that something. It’s rich, creamy, and ready in under 30 minutes — which means you can reclaim your sanity after a week of cooking marathons and family chaos.
This Creamy Turkey Gnocchi Soup brings together soft pillowy gnocchi, tender turkey, fresh spinach, and a luxuriously silky broth that tastes like it simmered all day. It’s the perfect balance of cozy and efficient — a one-pot wonder that gives those leftovers a second chance to shine.
Table of Contents
What is Creamy Turkey Gnocchi Soup?
Creamy Turkey Gnocchi Soup is a cozy, rich, and hearty dish that transforms leftover turkey into something comforting and wholesome. Picture this: a velvety cream base, a touch of butter, a swirl of Italian seasoning, and those irresistible little potato gnocchi that make every spoonful feel like a hug.
It’s similar in spirit to my Healthy Chicken Pot Pie Soup — warm, creamy, and deeply satisfying — but this version has a hint of post-holiday nostalgia baked right in. Whether you’re winding down from Thanksgiving or just craving something soothing on a chilly night, this soup fits the bill beautifully.
Reasons to Try Creamy Turkey Gnocchi Soup
If your fridge looks like a leftover turkey convention, this recipe’s your best friend. It turns scraps into a silky, restaurant-worthy meal with just a few pantry staples. Here’s why you’ll love it:
- Quick and easy: Done in just 25 minutes — no need to babysit the pot.
- One pot = fewer dishes: Because no one needs more cleanup after Thanksgiving.
- Creamy comfort: The gnocchi absorbs that buttery broth for a pillowy texture that feels indulgent but still balanced.
- Perfect for meal prep: Reheats beautifully for cozy lunches all week long.
- Family approved: Even the picky eaters will ask for seconds.
It’s kind of like my Creamy Chicken Tortellini Soup — same cozy feel, just a little more “leftover magic.”
Ingredients Needed to Make Creamy Turkey Gnocchi Soup
- ¼ cup butter
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 medium carrots, thinly sliced
- ¼ cup all-purpose flour
- 2½ cups vegetable or poultry broth
- 2 cups heavy cream (or half and half)
- 2 cups cooked turkey breast, shredded
- 2 cups fresh baby spinach
- 1 (500 grams) package potato gnocchi
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
(Optional: add a sprinkle of Parmesan or a pinch of red pepper flakes for a little flair.)
Instructions to Make Creamy Turkey Gnocchi Soup
Making Creamy Turkey Gnocchi Soup is surprisingly easy — you don’t need to be a chef to pull off this creamy, dreamy bowl of comfort. Here’s a step-by-step breakdown that walks you through every stage, from the first sizzle of butter to that final, cozy ladle into your bowl.
Step 1: Melt and Sauté the Base
Start by placing a large pot or Dutch oven over medium-high heat. Add ¼ cup of butter and let it melt until it begins to bubble gently — that’s your cue it’s hot enough.
Once the butter’s ready, toss in your diced onion, minced garlic, and sliced carrots. Stir and sauté for about 3–4 minutes until the onions turn translucent and the carrots start to soften. This step-by-step foundation builds the flavor base of your soup — that buttery, savory aroma means you’re off to a great start.
Pro Tip: For more cozy base ideas, try the aromatic beginnings in my Hearty Italian White Bean Soup. They follow the same layering method for deep, rich flavor.
Step 2: Create the Creamy Thickener
Next, sprinkle ¼ cup of all-purpose flour right into the pot. Stir continuously for about a minute until the veggies are coated, and the mixture turns into a golden paste (also known as a roux). This step is what gives your Creamy Turkey Gnocchi Soup that luxurious, velvety texture.
If the roux starts to brown too quickly, lower the heat a bit — you want it smooth and golden, not burnt. Think of this step-by-step process as your “flavor glue”; it thickens the broth and brings everything together.
Related read: Curious how roux works in creamy soups? Check out my Cream of Broccoli Soup Recipe for a similar creamy base technique.
Step 3: Pour in the Broth and Cream
Now for the good stuff. Slowly pour in 2½ cups of vegetable or poultry broth, whisking constantly to avoid lumps. Once that’s smooth, gently stir in 2 cups of heavy cream (or half and half).
Keep stirring until everything’s beautifully combined, then bring the mixture to a gentle boil for 6–8 minutes. You’ll see it start to thicken into a silky, rich base — the hallmark of great Creamy Turkey Gnocchi Soup.
This step-by-step simmering helps meld the flavors, so don’t rush it. If you want to go lighter, you can swap the cream for milk, as I do in my Healthy Chicken Pot Pie Soup — still creamy, just a touch lighter.
Step 4: Add the Turkey, Spinach, and Gnocchi
Reduce the heat to medium and add your shredded turkey, fresh spinach, and gnocchi to the pot. Sprinkle in Italian seasoning, salt, and black pepper. Stir everything gently so the gnocchi don’t stick to the bottom.
Let the soup simmer for about 2–3 minutes, or until the gnocchi start to float to the surface — that’s your sign they’re perfectly cooked. This step-by-step addition of ingredients helps each one cook evenly while keeping the flavors bright and balanced.
Make it your own: If you’re out of turkey, shredded chicken works beautifully too (see my Instant Pot Greek Lemon Chicken Soup for a zesty alternative).
Step 5: Taste, Adjust, and Serve Warm
Before you dish it up, give your soup a quick taste. Add more salt or pepper if needed — the flavors should feel round and comforting, not flat.
Once everything’s perfect, ladle your Creamy Turkey Gnocchi Soup into bowls. For a finishing touch, add a sprinkle of Parmesan or a few red pepper flakes if you like a bit of heat.
Pair it with a slice of crusty bread or my Tomato Spinach Grilled Cheese Bread Bowl for the ultimate comfort meal.
This final step-by-step moment is pure joy — a simple pot of leftovers turned into something that tastes like it came from a cozy café.
Bonus Step: Storing for Later
If you’ve got leftovers (lucky you!), let the soup cool to room temperature before refrigerating. Store it in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often to keep that creamy texture smooth.
For freezer storage, portion it out into containers and freeze for up to 2 months — just know the gnocchi may soften a little. It’ll still taste divine.
Want more step-by-step soup storage tips? Check out my Slow Cooker Chicken and Rice Soup — it freezes beautifully with just a few simple tricks.
Why This Step-by-Step Method Works
Cooking this soup step by step helps you build flavors slowly, ensuring every bite is layered with creamy richness and perfectly balanced seasoning. It’s not about rushing; it’s about creating a cozy bowl that tastes like love in edible form.
And when you’re ready to explore more comforting soups that follow this same thoughtful, layered cooking approach, don’t miss my Crockpot Lasagna Soup Recipe or Tuscan Chicken Soup Recipe with Spinach. Both are delicious next steps on your homemade comfort food journey.
What to Serve with Creamy Turkey Gnocchi Soup
This soup is filling enough to stand alone, but it plays beautifully with sides. Think buttery garlic bread, a simple side salad, or roasted veggies. A crisp green salad with lemon vinaigrette cuts through the creaminess just right.
If you want to stay in the comfort lane, pair it with my Tomato Spinach Grilled Cheese Bread Bowl — talk about cozy overload! And for an extra dose of fall warmth, sip on a mug of herbal tea or a little homemade apple cider while the soup simmers.
Key Tips for Making Creamy Turkey Gnocchi Soup
- Don’t skip the flour: It’s what thickens the soup perfectly.
- Use fresh gnocchi if possible: It cooks faster and stays soft.
- Leftover turkey breast is best: Dark meat can be richer, but both work fine.
- Add spinach last: Keeps it vibrant and fresh, not wilted and gray.
- Taste and season as you go: A pinch of salt at the end makes all the difference.
For even more cold-weather soup wisdom, visit The Kitchn’s creamy soup guide — a great resource for perfect texture every time.
Storage and Reheating Tips for Creamy Turkey Gnocchi Soup
Store leftovers in an airtight container for 3–4 days. Reheat on the stovetop over medium-low heat, stirring often. You can also microwave it for 60 seconds, but stir halfway for even heating.
To freeze, let it cool completely first. The texture of gnocchi gets a bit softer after thawing, but the flavor stays wonderful. Freeze for up to 2 months.
If you’ve still got leftover uncooked gnocchi, stash it in the fridge for up to 4 days or freeze it for future soups — they’ll cook perfectly right from frozen.
FAQs
Can I use chicken instead of turkey?
Absolutely! It works beautifully with shredded rotisserie chicken too.
What kind of gnocchi should I use?
Fresh potato gnocchi gives the best texture, but shelf-stable versions work fine.
Can I make it dairy-free?
Yes — use coconut milk or oat cream and dairy-free butter. It’ll still taste dreamy.
Can I add other veggies?
Sure thing! Mushrooms, celery, or peas blend right in.
Final Thoughts
There’s something deeply satisfying about turning holiday leftovers into something brand new — like a little act of kitchen alchemy. Creamy Turkey Gnocchi Soup brings that post-Thanksgiving magic to life: warm, rich, and surprisingly easy.
So next time you’ve got leftover turkey and a craving for comfort, skip the reheated plate and grab a pot instead. This soup doesn’t just use what’s left — it celebrates it.
And when you’re ready for your next cozy bowl, try my Hearty Italian White Bean Soup for a change of pace. Let’s keep nourishing well, one comforting spoonful at a time.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Turkey Gnocchi Soup – Cozy Post-Thanksgiving Comfort
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Creamy turkey gnocchi soup is the ultimate comfort food—rich, creamy, and packed with shredded turkey, veggies, and pillowy gnocchi, ready in just 25 minutes.
Ingredients
- ¼ cup butter
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 2 medium carrots, thinly sliced
- ¼ cup all-purpose flour
- 2 ½ cups vegetable or poultry broth
- 2 cups heavy cream (or half and half)
- 2 cups cooked turkey breast, shredded
- 2 cups fresh baby spinach
- 1 (500 grams) package potato gnocchi
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
1. In a large pot or 4-quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes.
2. Add flour and stir well until evenly combined and thickened into a paste, about 1 minute.
3. Slowly stir in broth and heavy cream (or half and half). Mix well until smooth and bring the mixture to a boil, about 6-8 minutes.
4. Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, salt, and pepper. Let the soup simmer until the gnocchi is cooked through, about 2-3 minutes, stirring occasionally.
5. Ladle soup into bowls and serve immediately.
Notes
Store leftover soup covered in the pot or in an airtight container for up to 3-4 days in the refrigerator.
Soup can be frozen for up to 2 months, but note that gnocchi may become mushy.
To reheat, warm in the microwave for 30-60 seconds or on the stovetop over medium-low heat for about 10 minutes, stirring frequently.
Uncooked gnocchi can be stored in the fridge for 3-4 days or frozen for up to 2 months.
