Turkey Gnocchi Soup

Total Time:Prep: 15 min. Cook: 25 min.

Recipe by Amy Babines

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 01, 2023

While trying to find a creative use for leftover turkey, we decided to add gnocchi instead of noodles. My 8-year-old daughter always asks for more. If you don't have leftover turkey, a rotisserie chicken works just as well. —Amy Babines, Virginia Beach, Virginia

Can you freeze Turkey Gnocchi Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

TEST KITCHEN APPROVED

Turkey Gnocchi Soup

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Yield:6 servings (about 2 quarts)
Prep:15 min
Cook:25 min
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Ingredients

  • 1 tablespoon butter
  • 3 medium carrots, chopped
  • 4 garlic cloves, minced
  • 6 cups water
  • 3 teaspoons reduced-sodium chicken base
  • 3/4 teaspoon Italian seasoning
  • 1 package (16 ounces) potato gnocchi
  • 2 cups cubed cooked turkey breast
  • 1 cup frozen peas
  • 1/2 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese
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Directions

  1. 1
    In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
  2. 2
    Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese.

Nutrition Facts

1-1/3 cups soup with 4 teaspoons cheese: 307 calories, 6g fat (3g saturated fat), 55mg cholesterol, 782mg sodium, 39g carbohydrate (8g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
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