Creamy Turkey Gnocchi Soup
This Creamy Turkey 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.
Servings: 6 servings
Calories: 593kcal
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
The cooked turkey can be leftover turkey meat, however, you can also use raw turkey and cook it in the soup.
Nutrition
Calories: 593kcal | Carbohydrates: 48g | Protein: 30g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1558mg | Potassium: 644mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5045IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 5mg