Today is National Homemade Soup Day! I've been in a bit of a cooking slump lately, so I turned to the Food Holiday Calendar to help get some new ideas going. Looking through my T&T recipes, I realized that I don't make much soup. I did some searching, and I found this recipe on the Taste of Home site. I had turkey stashed in the freezer from Christmas, and all the other ingredients except the gnocchi on hand. The gnocchi took me a few weeks and couple stores to find, I'd almost given up on it. I considered making it from scratch. If you aren't a fan or can't find it or don't want to make it yourself, I would recommend tortellini as a substitute. The only change I made to this recipe was to use 6 cups of broth instead of the water/chicken base, because it's what I keep in the pantry. Thank you to Amy B for sharing her recipe!
(Here's the deal, I'm a real person with a real family who wants to eat dinner, not wait around while I finish a photo session. This picture was taken at the table, at 5pm on a cloudy day, with a smartphone. I'd planned to take more pics with better lighting the next day, but there was no soup left. None. Even my son had 2 bowls. For a picture that does it much more justice, go check out the one on the Taste of Home website )
* Exported from MasterCook *
Turkey Gnocchi Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
3 medium carrots -- chopped
4 garlic cloves -- minced
6 cups water (used chicken broth)
3 teaspoons reduced-sodium chicken base (omitted)
3/4 teaspoon Italian seasoning
1 package potato gnocchi -- (16 ounces)
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese
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.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings (2 quarts).