This Creamy Leftover Turkey Soup with Gnocchi makes the most out of that leftover Thanksgiving (or Christmas) turkey that has been sitting in your fridge! Hearty and delicious, it will warm you up from inside out.
A great recipe to use up leftover turkey!
Year after year, I always end up with a crazy amount of leftovers after Thanksgiving, even after giving some away to guests.
You’d think I would learn and start making a smaller turkey for the holidays, right? Thankfully, leftover turkey recipes are always a hit with my family, so I guess having extras is a good thing!
This year I wanted to do a turkey twist on the classic Chicken Gnocchi Soup.
Loaded with potato gnocchi, veggies, shredded turkey and an indulgent creamy broth, this soup is even better than the restaurant version! And the best part? It is made in one pot!
Seriously, this soup is so, SO delicious, that you will consider roasting another turkey just so you can make again and again! (Lucky you, this recipe works just as well with shredded chicken.)
Ingredients for Creamy Turkey Soup with Gnocchi
Don’t be intimidated by the amount of ingredients in this recipe. While it might seem like a lot, most of it you probably already have at home!
This soup is also easily customizable, so you can omit or substitute what you don’t have on hand.
Here’s what you’ll need:
- Leftover turkey
- Potato Gnocchi – I used store-bought gnocchi, but if you still have a lot of mashed potatoes from Thanksgiving, you could easily make your own.
- Spinach – fresh! Frozen will get too mushy!
- Olive Oil
- Half and Half
- Parmesan Cheese
- Chicken or Turkey Broth
How to make Leftover Turkey Soup
This recipe is simple, made in one pot and ready in less than 30 minutes!
This is how you make this recipe:
- Melt the butter and sauté the veggies: I start with the onion, carrots and celery. Once they are softened, I add the garlic and cook for about a minute longer.
- Add herbs, flour, broth and seasonings: Add thyme and rosemary and stir to incorporate. Then, add the flour and cook for a minute until lightly browned. Finally, add the broth, nutmeg, salt and pepper, and cook – stirring constantly – until thickened.
- Add half and half: Stir in the half and half and let it simmer until heated through.
- Stir in gnocchi, spinach, turkey and parmesan – Add the gnocchi and cook for the time recommended in the package directions. Then, add the spinach, turkey and parmesan. Let it simmer until the spinach is wilted and the turkey is heated through.
If the soup is too thick, you can add more half and half as needed.
How long will this soup keep in the fridge?
Creamy turkey soup keeps well in the fridge, if stored in an airtight container, for about 3-4 days.
Can you freeze gnocchi soup?
Unfortunately, this soup does not freeze well. Since it has dairy, the texture will change and separate! The potato gnocchi also can get mealy and mushy when frozen and thawed.
If you really need to freeze it, skip the half and half and gnocchi and add them when you are ready to serve!
How to reheat leftover turkey soup
Heat the soup on the stove, adding more half and half as needed. Since the soup contains starch, it will probably soak up a lot of the liquid during storage, so you will need to add back some liquid to bring it back to the desired consistency.
Start at medium heat and, once the soup boils, lower to medium-low. Simmer until the soup is hot.
For me, this leftover turkey soup is perfect as is! However, I understand some people might have restrictions or simply not be a fan of certain ingredients.
Here are some variations:
- Turkey – No leftover turkey? You can use rotisserie chicken or cook and shred chicken breasts.
- Gnocchi – You can use other kinds of gnocchi, like ricotta, sweet potato, pumpkin and even corn. If you’re not a fan of gnocchi, you could use rice, potatoes, noodles or omit it altogether.
- Gluten Free – Omit the gnocchi or substitute for rice or potatoes. You’ll also want to thicken the soup with cornstarch instead of flour.
- Low Carb – Omit the gnocchi, omit the flour or use almond flour to thicken and add more veggies if you’d like. You can also swap the half and half for heavy cream!
How to serve Leftover Turkey Soup with Gnocchi
Since this soup covers all food groups, it is already a complete meal.
However, every soup can be improved with some grated parmesan and a side of crusty bread. And if you’re feeling ambitious, a bread bowl would take it to the next level!
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, chopped
- 2 medium carrots, shredded or small diced
- 2 stalks celery, small diced
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1/4 cup flour
- 1 quart chicken or turkey broth
- A pinch of freshly grated nutmeg
- Salt and pepper, to taste
- 1 1/2 cups half and half
- 1 (16 ounces) package potato gnocchi, or the equivalent in homemade gnocchi
- 1 pound leftover turkey, shredded
- 2 cups baby spinach
- 1/3 cup freshly grated parmesan cheese
- Heat the olive oil and butter in a large Dutch oven or pot, over medium heat. Once butter is melted and shimmering, add the onion, carrots and celery. Cook, stirring occasionally, until softened, about 3-4 minutes.
- Add the herbs and cook for about 1 minute, until fragrant.
- Stir in the flour and cook until lightly browned, not more than 1 minute. Then, pour the broth and season with salt, pepper and nutmeg. Cook until thickened, about 5 minutes.
- Pour in the half and half and cook for a couple of minutes to incorporate.
- Add the gnocchi and cook for the time specified in the package instructions, usually 5 minutes.
- Once gnocchi is tender, add the turkey, spinach and parmesan. Stir to combine and cook until spinach wilts and turkey is heated through. If the soup is too thick, you can add more half and half to thin it out!
- Serve immediately, with more parmesan and crusty bread. You can garnish with fresh herbs if desired.
- Make it Gluten Free, by substituting the gnocchi for rice or potatoes, and the flour for cornstarch.
- Make it Low Carb, by omitting the gnocchi (you can add extra veggies, like leeks and/or mushrooms), and using almond flour instead of flour. You can also substitute the half and half for heavy cream.
- A rotisserie chicken (or shredded chicken breasts) can be used instead of the leftover turkey.
- Storage - This soup can be refrigerated, in an airtight container, for 3-4 days. When ready to serve, reheat on the stove, over medium-low heat. You will need to add some more half and half to bring it back to the ideal consistency.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 763 Total Fat: 38g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 299mg Sodium: 625mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 72g