Leftover Turkey Gnocchi Soup

It's a clear, crisp, cold Friday morning here in the mountains of North Carolina as I sit down to write about this Leftover Turkey Gnocchi Soup. I'm reminiscing about the wonderful (although somewhat riotous) Thanksgiving celebration last night at our daughter Cait's home. I say riotous because with 18 adults and 6 little ones gathered around one long candle-lit table (and 3 hungry dogs under the table), there really isn't another word that fits.

Cait and her girls prepared a HUGE turkey, a feed-an-army-sized slow-cooker of mashed potatoes, lots of delicious gravy, her beloved-by-all stuffing, and Nanny's Wonderful Cranberry Salad. Family and friends filled in with appetizers and sides, and my contribution was a batch of Pull Apart Bread, a big basket of Crusty No-Knead European-Style Rolls (new recipe coming up - pictured below!) and a fresh salad. It was a fun time of catching up, lots of laughs and a bounty of delicious food - the kind of evening that fills your heart as much as your plate!

After a feast like last night's, I was sure I wouldn't need to eat for a l-o-n-g time… but guess what? I'm sitting here this morning with a warm bowl of Leftover Turkey Gnocchi Soup for breakfast. Breakfast?! Yep. That's the way life rolls as a food blogger, but it's the perfect way to get into the right frame of mind to tell you about this wonderful soup.

It's hearty yet fresh, creamy with no cream and loaded with tender turkey, fresh veggies and pillowy gnocchi. It comes together quickly (so nice after many of us are still recovering from yesterday's cooking marathon!) and gets even better as the flavors meld. Whether you're celebrating Thanksgiving or simply warming up a chilly weekend, this is a pot worth pulling out for another delicious meal.

Turkey or chicken!

And for those of you who live outside of the US and Canada, or don't have leftover Turkey, this soup is just as wonderful made with roasted chicken or store-bought rotisserie chicken. The flavors are comforting and universally crave-worthy, and the recipe comes together quickly, whether you're starting with turkey from a holiday feast or chicken from a regular weeknight meal. However you make it, we think this will become one of those soups you turn to again and again when you're craving something warm, satisfying, and nourishing.

What you'll need for this Leftover Turkey Gnocchi Soup

This recipe calls for everyday ingredients you may already have on hand after Thanksgiving: butter and olive oil for sautéing, shallots, celery, bell pepper, garlic, herbs, broth, and of course, leftover turkey. The one ingredient you may not be as familiar with is shelf-stable mini gnocchi. These tender little Italian dumplings are made from potatoes and flour, and they cook quickly right in the soup, adding wonderful body and a satisfying bite. You'll find them in the pasta aisle (often near tortellini or shelf-stable ravioli), and they're a fantastic pantry staple for soups like this, as they take less than 5 minutes to cook.

My favorite time-saver

This delicious Leftover Turkey Gnocchi Soup is amazingly easy to make and comes together quickly, but I'll be honest, there is a good bit of chopping involved. The good news? My Vidalia Chopper turns all of that prep into a breeze. I can dice the shallots, bell pepper, celery, carrots, and potatoes for this soup in just minutes with almost no mess.

This isn't a sponsored mention, just a little kitchen workhorse I truly love and use all the time. If chopping vegetables feels tedious or time-consuming, a tool like this makes the whole process faster, easier, and much more fun. My daughter-in-law, Lindsay, made a short video to show exactly how quickly it works. Check it out:

See what I mean? Quick, easy, and if you have any frustrations, all that "whapping" will melt them away!

Make it!

So whether you're sipping this soup for a late breakfast like I did (highly recommended) or ladling it into bowls for lunch or dinner, I think you'll find it just the ticket on a cold, crisp day. It's warm, comforting, full of goodness, and comes together without much fuss. Grab that leftover turkey or a rotisserie chicken, open a pack of gnocchi, and let this simple soup work its magic. You may just find yourself making it long after the holidays are gone!

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Leftover Turkey Gnocchi Soup

Chris Scheuer

A hearty, healthy leftover turkey soup made with colorful vegetables and shelf-stable gnocchi. Creamy with no cream, full of flavor, and ready in about 45 minutes, the perfect post-holiday meal.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 12 servings

Calories 214

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Ingredients

 

US CustomaryMetric

 

.5x1x2x

For the soup:

• 2 tablespoons butter, I use salted butter
• 1 tablespoon extra virgin olive oil
• 2 large shallots, diced small (about ¼ inch)
• 1 yellow bell pepper, diced small (about ¼ inch)
• 3 medium celery stalks, diced small (about ¼ inch)
• 2 medium garlic cloves, finely minced
• 8 cups low-sodium chicken broth or bone broth
• 2 tablespoons low-sodium Better than Bouillon
• 8 ounces potato, peeled, diced small (about ¼ inch)
• 10 ounces medium carrots, peeled or scrubbed and diced into ¼-inch pieces
• 2 medium bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme, crushed
• 1 teaspoon finely chopped fresh rosemary
• 1 ½ teaspoons kosher salt, more to taste
• ½ teaspoon black pepper

To finish:

• 1 pound shelf-stable mini gnocchi, 1 package
• 3 cups leftover turkey, diced into bite-size pieces
• 1 teaspoon finely chopped fresh rosemary

Instructions

 

For the soup:

1. Combine the butter and olive oil in a large pot or Dutch oven over medium heat. When the butter has melted and begins to sizzle slightly, add the shallots, bell pepper and celery. Cook for 5 minutes, stirring occasionally, until softened. 2 tablespoons butter, 1 tablespoon extra virgin olive oil, 2 large shallots, 1 yellow bell pepper, 3 medium celery stalks
2. Add the garlic and cook for 1 additional minute, stirring frequently. 2 medium garlic cloves
3. Stir in the broth, Better Than Bouillon, potato, carrots, bay leaves, oregano, thyme, rosemary, kosher salt and black pepper. 8 cups low-sodium chicken broth or bone broth, 2 tablespoons low-sodium Better than Bouillon, 8 ounces potato, 10 ounces medium carrots, 2 medium bay leaves, 2 teaspoons dried oregano ,1 teaspoon dried thyme, 1 teaspoon finely chopped fresh rosemary, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper
4. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 minutes, until the vegetables are tender.
5. Add the gnocchi and turkey and cook for 4-5 minutes, just until the gnocchi are soft and pillowy. 1 pound shelf-stable mini gnocchi, 3 cups leftover turkey

To finish:

1. Stir in the freshly chopped rosemary. Taste and adjust seasoning with additional salt and pepper, if needed. 1 teaspoon finely chopped fresh rosemary
2. If reheating leftovers, add a splash of broth or water to loosen the soup if it thickens.

Notes

For storing and reheating:
Keeps well in the refrigerator for 3-4 days
Reheat gently on the stove or in the microwave with a splash of extra broth.

Nutrition

Calories: 214kcalCarbohydrates: 23gProtein: 16gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 43mgSodium: 735mgPotassium: 422mgFiber: 2gSugar: 2gVitamin A: 4054IUVitamin C: 21mgCalcium: 43mgIron: 3mg

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Course: Main Course, Soup

Cuisine: American