This turkey gnocchi soup is so creamy and satisfying! It's the perfect way to transform Thanksgiving dinner leftovers.
Don't be stuck eating the holiday meal for days and days on end - make this creamy soup instead!
If you're looking for ways to use up turkey after a big dinner, do I have a winner for you! This turkey gnocchi soup recipe is creamy, delicious, and shockingly simple to make.
Based on my classic chicken gnocchi soup, this version uses cooked turkey instead of chicken. Like the original recipe, I've included fresh baby spinach for flavor and color - but you can leave it out if you just want a basic creamy turkey soup.
One thing I'm certain of - you're going to love it!
Why You'll Love It:
- A creative way to use leftovers. While we all love a good turkey sandwich or reheated plate of leftovers, at some point that becomes boring. Take a handful of that leftover turkey and use it to make this leftover turkey gnocchi soup - you won't regret it!
- It's the ultimate comfort food. Creamy broth, tender gnocchi, flavorful turkey - what more can I say?
- Quick and easy. One of the things I love most about gnocchi recipes is how quickly they cook. This one is no different - especially since it uses pre-cooked turkey.
- Soup season superstar. Once the chilly weather hits, grab your sweater and a sharp knife - because it's about to get cozy in here.
Ingredients
- Turkey: This recipe is the perfect way to use up leftover turkey breast (or dark meat) from Thanksgiving (or any other time you have turkey leftovers).
- Gnocchi: Tender potato gnocchi can easily be found at grocery stores in the pasta aisle. There are also gluten-free options available, which taste great.
- Aromatic vegetables: Onion, carrot, celery, and garlic.
- Spinach (optional): Since spinach is in season, it's the perfect way to add flavor and color to your soup.
- Broth: I recommend using chicken stock or broth, but homemade turkey broth is a great option too. Reduced-sodium tends to be better because you can adjust the salt to your taste more easily.
- Olive oil: This is used to saute the vegetables and adds a nice flavor too. It can be substituted for avocado oil, vegetable oil, or butter if you prefer.
- Seasonings: Thyme, Italian seasoning, salt, and pepper. It's important to adjust the salt and pepper according to taste once the soup is finished. Add fresh herbs if desired!
How to Make Creamy Turkey Gnocchi Soup
- Cook the onion, carrot, celery, and garlic with 1 tablespoon of olive oil over medium heat until soft.
- Pour in the chicken broth, then add the cooked turkey, thyme, Italian seasoning, salt, and pepper. Bring to a boil over medium-high heat.
- Add the gnocchi and boil for 4 minutes, then reduce to medium-low heat and cook for an additional 4 minutes.
- Add the milk and heavy cream (or half-and-half) and cook until heated throughout and thickened slightly, 3-5 minutes.
- Add the spinach and stir it in until the residual heat of the soup wilts it.
- Taste and adjust the salt and pepper to your liking, then ladle into bowls, serve, and enjoy!
Storing Leftovers
- Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4 days.
- Reheat portion sizes as needed until hot and steamy (they should reach a temperature of 165ºF/74ºC).
What to Serve with Turkey Soup
- Dinner rolls
- Crusty bread
- Focaccia
- Crackers
- Grissini (or breadsticks)
- Salad
- White wine
Expert Tips
- Don't overcook the gnocchi. Gnocchi doesn't need a lot of time to cook, and can become gummy if it cooks for too long. Do not exceed the cooking times noted in the recipe; I recommend setting a timer to keep you on schedule.
- Experiment with cheese. This soup is really flavorful and creamy as it is, but if you want to add some cheesy flavor, try adding a few tablespoons of freshly grated parmesan cheese - or even some sharp cheddar cheese.
- Add vegetables. The veggies included in this recipe are your standard aromatics. To add extra fiber and flavor, you can add your favorite veggies - but keep in mind it could change the flavor of the soup considerably. I think leftover green beans would be a yummy addition! For tender veggies (like fresh green beans), make sure to add them at the very end so they do not become soggy.
Variations
- Turkey and potato soup: Substitute the gnocchi for 1 pound of peeled and cubed potatoes. Boil with the veggies and broth until tender (about 11-15 minutes; covered), then add turkey, seasonings, heavy cream, and milk. Once everything is heated through, add the spinach.
- Cheesy turkey gnocchi soup: Stir in 2 cups of shredded sharp cheddar cheese just after adding the spinach. Stir to melt.
- Creamy turkey rice soup: Add 1 cup of cooked and cooled rice in place of the gnocchi.
- Italian sausage gnocchi soup: Substitute the cooked turkey for 1 pound of browned (and drained) mild Italian ground sausage.
Substitutions
Using ground turkey: Brown 1 pound of ground turkey and use it in place of the leftover turkey in this recipe. Be sure to season it with salt and pepper while cooking.
Without heavy cream: The milk and heavy cream combo can be swapped for 2 cups of half-and-half or 2 cups of evaporated milk. I haven't personally tried it, but I think canned coconut milk could make a good dairy-free substitute if you don't mind the coconut taste.
Gluten-free: I've tested this recipe with gluten-free gnocchi and it works great! The other ingredient to check into is chicken broth. Some broths contain barley, which is a source of gluten. Most reduced-sodium broths do not contain it, but it's important to check.
Low carb/keto: Swap the gnocchi for cauliflower gnocchi (or cauliflower florets), and use extra heavy cream (or half-and-half) in place of the milk. If desired, replace the carrot for an extra rib of celery.
Instant Pot Instructions
- Set the Instant Pot to "saute", and add 1 tablespoon of oil. Saute the onion, carrot, and celery until soft; about 3-4 minutes. Then add the garlic and saute for an additional 30-60 seconds.
- Pour the chicken broth into the pot, scraping up any browned bits with the bottom of a wooden spoon.
- Add in the cooked turkey, thyme, Italian seasoning, salt, and pepper.
- With the pot still on the "saute" setting, bring the soup to a simmer.
- Once a simmer is reached, add the gnocchi and stir well.
- Hit the "cancel" button, then secure the lid and flip the valve to "sealing."
- Using the manual function, set the Instant Pot to "0" minutes.
- The pot will reach pressure, then beep to indicate it's done. Once this happens, flip the valve to "venting" for a quick pressure release.
- Once all the pressure is released (the pin should drop), carefully open the lid.
- Pour in the cream and milk, then switch the pot to "saute" once again.
- Cook until the soup is heated through, stirring often (about 3-5 minutes).
- Once the soup has thickened, add the spinach and stir until it has wilted from the residual heat (1-3 minutes).
- Serve and enjoy!
If you loved this recipe for creamy turkey and gnocchi soup, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Creamy Turkey Gnocchi Soup
This turkey gnocchi soup is creamy, satisfying, and the perfect way to transform leftovers!
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Servings: 4 servings
Calories: 607kcal
Ingredients
- 1 tablespoon olive oil
- 1 rib celery diced
- 1 small onion diced
- 3-4 cloves garlic minced
- 1 medium carrot peeled and finely diced (or shredded)
- 4 cups chicken broth low sodium preferred
- 2 cups cooked chicken chopped before measuring
- ½ teaspoon dried thyme or 1 teaspoon fresh
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- 1 pound potato gnocchi (454 grams/16oz)
- 1 cup heavy cream
- 1 cup milk
- 2 cups fresh spinach chopped
Instructions
- Add the olive oil to a large pot or dutch oven and heat over medium heat.
- Once the oil shimmers, add in the onion, celery, carrot and garlic and stir. Saute for about 3 minutes, or until the vegetables are soft and the onions are semi-translucent.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot using the bottom of a wooden spoon.
- Add in the cooked turkey, Italian seasoning, thyme, salt, and pepper. Stir well.
- Increase the heat to medium-high and bring to a boil.
- Once a boil is reached, add the gnocchi and stir gently.
- Allow to boil for 4 minutes, stirring often. Once the time is up, reduce the heat to low-medium and cook for an additional 4 minutes.
- Pour in the milk and heavy cream and stir well.
- Increase to medium heat and simmer for 3-4 minutes, or until the soup is heated through and has thickened slightly.
- Add in the chopped spinach and stir it in gently. The residual heat should wilt the spinach; if not, cook for an additional 1-2 minutes.
- Taste and adjust salt and pepper to your taste. Keep adding a bit of salt at a time until the soup tastes exactly how you like.
- Serve and enjoy!
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Storage: Transfer leftovers to an airtight container. Keep refrigerated for 3-4 days. Reheat portions as needed.
With ground turkey: Brown 1 pound of ground turkey with 2 teaspoons of oil, salt, and pepper. Drain off the liquid and use it in place of the cooked turkey.
Without heavy cream: Substitute the heavy cream and milk for 2 cups of half-and-half or evaporated milk.
Gluten-free: Use gluten-free gnocchi and verify your chicken broth is free from gluten-containing ingredients (barley is the most common in broth).
Instant pot instructions: Saute the onion, celery, and carrot with 1 tablespoon of oil using the “saute” mode. Saute until soft (3-5 minutes), then add the garlic and saute for another 30-60 seconds. Deglaze with the chicken broth, then add in the cooked turkey and seasonings. Bring to a simmer using the “saute” function. Finally, add the potato gnocchi and stir. Close the lid, set it to “sealing”, and set the Instant Pot to “0” minutes. Once the pot reaches pressure, then beeps to indicate it’s done, do a quick pressure release by switching the valve to “venting.” Add in the milk and cream, and switch the pot to “saute” once again. Cook until the soup begins to thicken, stirring often. Once the soup has thickened, add in the spinach and stir just until it has wilted from the heat of the soup. Serve immediately.
Nutrition
Calories: 607kcal | Carbohydrates: 51g | Protein: 28g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 132mg | Sodium: 1380mg | Potassium: 548mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5016IU | Vitamin C: 8mg | Calcium: 193mg | Iron: 6mg
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Yo says
This is what I call comfort food! Easy and a major hit; sent the recipe to my brother.
Dorothy Bigelow says
So glad you loved it - and shared the recipe!
Janna says
This soup was simply delicious!! Great way to use up leftover Thanksgiving turkey too! I’ll be making it again!
Susan Smith says
Excellent soup! I jazzed it up a little with a few sprinkles of Cajun salt. I think this soup would also be great with shellfish instead of turkey, like crab or clams.