This creamy turkey gnocchi soup is infused with fresh herbs, tender shreds of turkey, and pillowy gnocchi lingering in the creamy sauce.
This is the perfect recipe to keep in your back pocket for repurposing Thanksgiving leftovers, but it really deserves to be enjoyed more often. This ultimate comfort soup is infused with the earthy flavors of fresh rosemary and sage, with meaty shreds of turkey and tender gnocchi lingering in the creamy sauce. What isn't to love? It is like the most delicious pot pie filling ever, taking form as a luxurious soup!
Ingredients & Substitutions
- Unsalted butter - You can substitute salted butter and just cut back on the added salt a bit.
- All-purpose flour
- Turkey Stock - Homemade stock is always best, but storebought is fine. You can substitute chicken stock or broth.
- Kosher salt
- Freshly ground black pepper
- Fresh carrots
- Celery
- Fresh rosemary - Thyme can be added as well or substituted.
- Fresh sage
- Turkey - Using leftover turkey is perfect for this recipe, but fresh turkey is great too. You could even substitute rotisserie chicken.
- Potato Gnocchi - Homemade gnocchi from scratch is amazing or you can use storebought gnocchi.
- Heavy cream
How to make it
To make this turkey soup recipe with gnocchi, begin by melting butter in a large soup pot over medium-low heat, and whisking in flour to form a roux. Cook while continuing to stir for five minutes.
Slowly add the turkey stock while whisking it into the flour mixture. Then add the salt, black pepper, carrots, celery, and fresh herbs.
Cook the soup for 40 minutes, or until the carrots have softened. Then add the turkey, gnocchi, and heavy cream. Continue to simmer until the turkey is cooked through (if raw), and the gnocchi is tender. Remove the herbs then serve with a side of crusty bread.
Storing & Reheating Leftovers
Leftover turkey gnocchi soup should be refrigerated in an airtight container and stored for up to five days, for the best flavor. It can be reheated in the microwave, or on the stovetop until warmed through. The creamy soup will thicken as it rests, but you can thin it back to your desired consistency by stirring a little water into it.
Creamy Turkey Gnocchi Soup
Equipment
Ingredients
- 8 tablespoons unsalted butter (cut into pieces)
- ½ cup all-purpose flour
- 7 cups turkey Stock (or substitute chicken stock/broth)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 large carrots (peeled and thinly sliced into half moons)
- 3 ribs celery (diced)
- 1 sprig fresh rosemary
- 1 branch fresh sage
- 1 pound cooked turkey (shredded)
- 16 ounces gnocchi
- ¾ cup heavy cream
Instructions
- In a heavy-bottomed pot, melt the butter over medium-low heat. Add the flour and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow, about 5 minutes.
- Whisk the stock into the roux a little at a time, allowing the roux to absorb the liquid before adding more (this will help avoid lumps).
- Add the salt, pepper, carrots, and celery, along with rosemary and sage. Simmer until the carrots have softened and soup has thickened to coat the back of a spoon. Approx 30-40 minutes.
- Add cooked turkey, gnocchi, and heavy cream, then gently simmer for an additional 5-10 minutes.
- Remove the sage and rosemary then serve immediately.
Notes
Nutritional Information
This Creamy Turkey and Gnocchi Soup was originally published on FoxValleyFoodie.com November 29, 2015.
Cecilia
I made a single serving and did my own flair on the spices, super tasty and hit the spot on a cold day 🙂
Julie
We are eating this right now. Made some changes because of what I had on hand. I used ground Italian seasoning (didn't have fresh herbs) and I used ground turkey. I had five cups of chicken broth and I added a can of cream of chicken and a can of water. Family loves it, two teenagers and the hubs. My daughter thinks it would be fun with a sage sausage. Fun and easy recipe, thanks for helping this mom out!
Joyce
This was so comforting on a cold day!