Creamy Turkey Gnocchi Soup Recipes

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TURKEY GNOCCHI SOUP



Turkey Gnocchi Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 11

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

Steps:

  • 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., 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. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

Nutrition Facts : Calories 307 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 782mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

TURKEY GNOCCHI SOUP



Turkey Gnocchi Soup image

This is a Olive Garden spin-off Chicken Gnocchi soup... It's rich and hearty with little pillows of gnocchi and turkey floating around. And gnocchi makes me happy. :)

Provided by patriciamercer84

Categories     Potato

Time 30m

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 19

16 ounces gnocchi
4 tablespoons butter
1 cup onion, diced
1/2 cup celery, diced (about 2 stalks)
2 garlic cloves, minced
1/4 cup flour
1 1/2 cups heavy cream
2 1/2 cups 1% low-fat milk
1 (14 ounce) can chicken broth
1 cup carrot, shredded
2 bay leaves
12 ounces turkey breast
1 cup frozen spinach, coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded mozzarella cheese

Steps:

  • Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
  • Meanwhile, in a large dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes. Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the cream and milk, and add the carrots and chicken and bay-leafs to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi, spinach, cheese and seasonings and simmer until soup is heated through.

Nutrition Facts : Calories 370.9, Fat 28.1, SaturatedFat 16.3, Cholesterol 113.4, Sodium 655.8, Carbohydrate 13.3, Fiber 1.7, Sugar 6.1, Protein 17.1

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