Today is #NationalHomemadeSoupDay! 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. If you aren't a fan of gnocchi, 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. If you don't like peas, green beans would be great too. It's such an easy recipe to adapt and make your own, and I thank Amy B. for sharing it!
Turkey Gnocchi Soup
- 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
How to cook Turkey Gnocchi Soup
- 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).
turkey, gnocchi, soup
Created using The Recipes Generator
*This post has been updated on 11/27/2018 to include a printable recipe card and new pictures.