Leftover Turkey Gnocchi Soup

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 Time15

Cook Time25

Total Time40

Course: Main Course, Soup

Cuisine: American

Keyword: easy gnocchi soup, leftover turkey gnocchi soup, post-Thanksgiving soup, turkey gnocchi soup,

Servings: servings

Calories: 214kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

For the soup:

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
Add the garlic and cook for 1 additional minute, stirring frequently. 2 medium garlic cloves
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
Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 minutes, until the vegetables are tender.
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:

Stir in the freshly chopped rosemary. Taste and adjust seasoning with additional salt and pepper, if needed. 1 teaspoon finely chopped fresh rosemary
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