Creamy Leftover Turkey Soup with Gnocchi
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.
Ingredients
- 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
Equipment
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1g, Calories: 763kcal, Carbohydrates: 30g, Protein: 72g, Fat: 38g, Saturated Fat: 15g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 299mg, Sodium: 625mg, Fiber: 2g, Sugar: 5g