Turkey Gnocchi Soup

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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, VA

Prep: 15 min. Cook: 25 min.

6 servings

Prep: 15 min. Cook: 25 min.

6 servings

  • 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

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.

  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. 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 a little water if necessary.
    Yield: 6 servings (2 quarts).

Originally published as Turkey Gnocchi Soup in Simple & Delicious December/January 2014, p12-17

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