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, Virginia
Turkey Gnocchi Soup
Can you freeze Turkey Gnocchi Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Turkey Gnocchi Soup
Prep Time
15 min
Cook Time
25 min
Yield
6 servings (about 2 quarts)
Ingredients
- 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
Directions
- 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.
- 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.
Nutrition Facts
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.
