Creamy turkey gnocchi soup is the ultimate comfort food — creamy, rich, savory, and delicious. It’s loaded with turkey, gnocchi, spinach, and vegetables in a thick and creamy broth that’s well-seasoned and loaded with flavor. This creamy turkey gnocchi soup has it all: good carbs, lean protein, and nutritious veggies. Plus, you can enjoy this hearty soup in just 25 minutes! Perfect for busy weeknights when you’re low on energy and time and looking for a recipe that the whole family will love. You need to try this one!
Prep Time: 10 minutes | Cook Time: 15 minutes | Category: Soup | Method: Stovetop | Cuisine: American
Table of Contents
INGREDIENTS
- ¼ cup butter
- 1 medium onion, diced
- 1 tablespoon garlic, minced2 me
- 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 of potato gnocchi
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
INSTRUCTIONS
- 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
Add flour and stir well until evenly combined and thickened into a paste, about 1 minute. - 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.
- Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let the soup simmer until the gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally so that the gnocchi doesn’t stick to the bottom of the pot.
- Ladle soup into soup bowls and serve immediately.
NOTES
- How to store: Store leftover turkey gnocchi soup covered in the pot that you cooked it in or transfer it to an airtight container (once cooled to room temperature) and store for up to 3-4 days.
- How to freeze: This soup is best served fresh or within a few days. You can freeze it but note that the texture of the gnocchi can get mushy and slightly grainy. To freeze, transfer the soup to an airtight container or freezer bag, once cooled, and store for up to 2 months.
- How to reheat: You can reheat this gnocchi soup in the microwave covered on high for 30-60 seconds, or on the stovetop over medium-low heat for 10 minutes until warmed through, stirring frequently.
- How to store uncooked gnocchi: Keep any leftover uncooked gnocchi in the fridge for up to 3-4 days in an airtight container. You can also freeze gnocchi for up to 2 months before it is cooked.
