Creamy Turkey Gnocchi Soup

A ladle full of creamy soup being lifted from a pot.

Print Recipe

This turkey gnocchi soup is creamy, satisfying, and the perfect way to transform leftovers!

Course Dinner, Main Course, Main Dishes, Soup

Cuisine American, Italian

Prep Time 15

Cook Time 22

Total Time 37

Servings servings

Calories 607

Author Dorothy Bigelow

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

US Customary - Metric

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!

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.

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