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Creamy Turkey and Gnocchi Soup
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5 from 1 vote

Creamy Turkey and Gnocchi Soup

This Creamy Turkey and Gnocchi Soup is infused with the earthy flavors of fresh rosemary and sage, with tender shreds of turkey and pillowly gnocchi lingering in the creamy sauce.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 4 servings


  • 8 tbsp unsalted butter (cut into pieces)
  • 1/2 cup all-purpose flour
  • 7 cups turkey Stock (or substitute chicken stock/broth)
  • 2 tsp kosher salt
  • 1/2 tsp 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 lb cooked turkey (shredded)
  • 16 oz gnocchi


  • In a heavy-bottomed pot, melt the butter over medium 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. Let simmer while tasting for herbs and remove rosemary and sage when the gravy has absorbed sufficient flavor.
  • Simmer till carrots have softened and soup has thickened to coat the back of a spoon. Approx 30-40 minutes. 
  • Add cooked turkey and gnocchi and gently simmer for an additional 5-10 minutes.
  • Serve immediately.


The soup is best enjoyed the same day, as it will thicken considerably overnight in the fridge. Add water to thin it out as needed.
The cooked turkey can be leftover turkey meat, however you can also use raw turkey and cook it in the soup before shredding it.
You can easily make your home homemade turkey stock by checking out my guide.