Turkey Gnocchi Soup is a perfect way to use up leftover turkey. After Thanksgiving dinner is over and you cannot eat another turkey sandwich, make leftover turkey gnocchi soup. This comforting soup has a combination of fresh vegetables, aromatic herbs, and tender gnocchi in a creamy broth. It is a nice hearty soup.
You can have this creamy soup on the table in 30 minutes from start to finish which makes it a good choice for a weeknight dinner.
If you need another soup recipe to use up that leftover turkey check out Creamy Turkey Wild Rice Soup. It is another creamy turkey soup recipe that is full of vegetables. You might also like Turkey Tettrazini Ziti.
If you are a fan of gnocchi check out Cheesy Gnocchi Casserole. It is the ultimate comfort food. You might also like Vegetable Gnocchi, Baked Ricotta Gnocchi, One Pot Asparagus Gnocchi, Tuscan Gnocchi and Gnocchi with Butternut Squash Bechamel Sauce.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose fresh mushrooms for better texture and flavor. Cremini or button mushrooms work well. Make sure they are cleaned and sliced thinly. Read The Best Way to Clean Mushrooms is Not to Wash Them.
- Store bought gnocchi are convenient and work well. For a homemade touch, consider making your own homemade gnocchi if time allows.
SPECIAL EQUIPMENT NEEDED:
- Large Pot or Dutch Oven: A large pot or 5-6 quart dutch oven is needed for making the soup. It should be large enough to hold all the ingredients and provide enough space for the soup to simmer properly.
- Cutting Board: A sturdy cutting board is necessary for chopping vegetables, slicing mushrooms, and cutting the cooked turkey into cubes or shredding it.
- Sharp Knife: A sharp chef’s knife will make prepping the vegetables and turkey easier and more efficient.
- Measuring Cups and Spoons: Accurate measuring tools are important for measuring ingredients like flour, broth, half and half, and seasonings.
- Wooden Spoon or Spatula: A wooden spoon or heat-resistant spatula is useful for stirring the ingredients while cooking.
- Whisk: A whisk is helpful for making the roux, ensuring the flour and butter are well combined and free of lumps.
- Ladle: A ladle is needed for serving the soup.
SUBSTITUTIONS:
- Olive oil can be substituted for the butter.
- Shallots or white onions can be used as a substitute for yellow onions.
- Kale or Swiss chard can be good substitutes for spinach, although they may need a little longer to cook down.
- Garlic powder can be used if fresh garlic is not available. Use ¼ teaspoon of garlic powder for each garlic clove.
- Vegetable broth or turkey broth can be used as alternatives to chicken broth. You could also use bone broth.
- You can substitute dried thyme with Italian seasoning or dried basil for a slightly different herb flavor. If you have fresh thyme available, 1 tablespoon of fresh thyme leaves can be substituted for the teaspoon of dried thyme.
- Cooked chicken can be used as a substitute for cooked turkey breast.
- For a lighter soup, use whole milk or a mixture of milk and heavy cream. For a dairy free option coconut milk can work, though it will change the flavor of the soup slightly.
HOW TO STORE TURKEY GNOCCHI SOUP:
- You can store the soup in the refrigerator. It should keep well for 3-4 days. Allow the soup to cool to room temperature before storing it. Transfer the soup to an airtight container before placing it into the fridge.
- The turkey gnocchi soup can be frozen for up to 2-3 months. Make sure that the soup is completely cooled. Pour the soup into freezer safe containers or heavy duty freezer bags. Leave some space at the top of the container as liquids expand when they are frozen.
- Thaw the soup in the refrigerator overnight.
HOW TO REHEAT TURKEY GNOCCHI SOUP:
- Reheat the soup on the stovetop in a pot over medium low heat, stirring occasionally until it is heated all the way through. This method is the best as it heats the soup evenly.
- You can also reheat the soup in the microwave. Use a microwave-safe container, cover it with a microwave-safe lid or vented plastic wrap, and reheat the soup in 1-2 minute intervals, stirring in between, until it is thoroughly heated.
- If the soup has thickened too much upon storing or freezing, you can adjust the consistency by adding a little water or broth when reheating.
- Gnocchi can become mushy if it is overcooked or reheated too long. It is best to reheat the soup just until it is just warmed through to preserve the texture of the gnocchi.
Melt the butter in a large stock pot. Add the mushrooms and cook over medium-low heat for 5 minutes until the liquid starts to release. Add the onions and garlic and for for an additional 3 minutes, stirring occasionally.
Add the flour to the pot and mix in thoroughly with a rubber spatula.
Slowly add the chicken broth, one cup at a time, stirring with a whisk to ensure that you do not have any lumps of flour. Heat over medium heat until it begins to bubble and thicken. Add the carrots and thyme and simmer for 5 minutes.
Add the spinach, turkey and gnocchi. Increase to medium-high heat until the soup comes to a boil. Reduce to lower heat and gently simmer for 5 minutes.
Add the half and half and simmer until heated through.
Turkey Gnocchi Soup
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Ingredients
- 2 tablespoons butter
- 1 cup fresh mushrooms, sliced
- ½ cup yellow onions, diced (medium onion)
- 2 garlic cloves, minced
- ¼ cup all purpose flour
- 8 cups chicken broth or chicken stock
- 4 carrots, sliced
- 1 teaspoon dried thyme
- 5 ounces fresh baby spinach, chopped
- 2 cups cooked turkey, cut into small cubes or shredded
- 1 pound potato gnocchi
- 2 cups half and half
Instructions
Melt butter in a large stock pot. Add the mushrooms and cook over medium-low heat for 5 minutes until the liquid starts to release. Add the onions and garlic and for for an additional 3 minutes, stirring occasionally.
Add the flour to the pot and mix in thoroughly with a spatula.
Slowly add the chicken broth, one cup at a time, stirring with a whisk to ensure that you do not have any lumps of flour.
Heat over medium heat until it begins to bubble and thicken. Add the carrots and thyme and simmer for 5 minutes.
Add the spinach, turkey and gnocchi. Increase to medium-high heat until the soup comes to a boil. Reduce to lower heat and gently simmer for 5 minutes.
Add the half and half and simmer until heated through.
Taste the soup and a ½ teaspoon salt and black pepper to taste.
Ladle soup into soup bowls and serve with some parmesan cheese and crusty bread.
