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.