Still have a lot of turkey? You can also make Turkey and Mashed Potato Casserole, Mushroom and Turkey Risotto, Turkey Gumbo, Leftover Turkey Nachos and Fricassee Turkey Sandwiches!
A great recipe to use up leftover turkey!
Year after year, I always end up with a crazy amount of leftovers after Thanksgiving, even after giving some away to guests. You’d think I would learn and start making a smaller turkey for the holidays, right? Thankfully, leftover turkey recipes are always a hit with my family, so I guess having extras is a good thing! This year I wanted to do a turkey twist on the classic Chicken Gnocchi Soup. Loaded with potato gnocchi, veggies, shredded turkey and an indulgent creamy broth, this soup is even better than the restaurant version! And the best part? It is made in one pot! Seriously, this soup is so, SO delicious, that you will consider roasting another turkey just so you can make again and again! (Lucky you, this recipe works just as well with shredded chicken.)
Ingredients for Creamy Turkey Soup with Gnocchi
Don’t be intimidated by the amount of ingredients in this recipe. While it might seem like a lot, most of it you probably already have at home! This soup is also easily customizable, so you can omit or substitute what you don’t have on hand. Here’s what you’ll need:
Leftover turkey Potato Gnocchi – I used store-bought gnocchi, but if you still have a lot of mashed potatoes from Thanksgiving, you could easily make your own. Carrots Celery Onion Garlic Spinach – fresh! Frozen will get too mushy! Olive Oil Butter Flour Salt Pepper Half and Half Parmesan Cheese Chicken or Turkey Broth Nutmeg Thyme Rosemary
How to make Leftover Turkey Soup
This recipe is simple, made in one pot and ready in less than 30 minutes! Recommended equipment: Dutch oven, wooden spoon, shredder/grater (to shred the carrots and grate the parmesan cheese) and sharp knife (to chop the veggies). This is how you make this recipe:
Melt the butter and sauté the veggies: I start with the onion, carrots and celery. Once they are softened, I add the garlic and cook for about a minute longer. Add herbs, flour, broth and seasonings: Add thyme and rosemary and stir to incorporate. Then, add the flour and cook for a minute until lightly browned. Finally, add the broth, nutmeg, salt and pepper, and cook – stirring constantly – until thickened. Add half and half: Stir in the half and half and let it simmer until heated through. Stir in gnocchi, spinach, turkey and parmesan – Add the gnocchi and cook for the time recommended in the package directions. Then, add the spinach, turkey and parmesan. Let it simmer until the spinach is wilted and the turkey is heated through.
If the soup is too thick, you can add more half and half as needed.
How long will this soup keep in the fridge?
Creamy turkey soup keeps well in the fridge, if stored in an airtight container, for about 3-4 days.
Can you freeze gnocchi soup?
Unfortunately, this soup does not freeze well. Since it has dairy, the texture will change and separate! The potato gnocchi also can get mealy and mushy when frozen and thawed. If you really need to freeze it, skip the half and half and gnocchi and add them when you are ready to serve!
How to reheat leftover turkey soup
Heat the soup on the stove, adding more half and half as needed. Since the soup contains starch, it will probably soak up a lot of the liquid during storage, so you will need to add back some liquid to bring it back to the desired consistency. Start at medium heat and, once the soup boils, lower to medium-low. Simmer until the soup is hot.
Substitutions
For me, this leftover turkey soup is perfect as is! However, I understand some people might have restrictions or simply not be a fan of certain ingredients. Here are some variations:
Turkey – No leftover turkey? You can use rotisserie chicken or cook and shred chicken breasts. Gnocchi – You can use other kinds of gnocchi, like ricotta, sweet potato, pumpkin and even corn. If you’re not a fan of gnocchi, you could use rice, potatoes, noodles or omit it altogether. Gluten Free – Omit the gnocchi or substitute for rice or potatoes. You’ll also want to thicken the soup with cornstarch instead of flour. Low Carb – Omit the gnocchi, omit the flour or use almond flour to thicken and add more veggies if you’d like. You can also swap the half and half for heavy cream!
How to serve Leftover Turkey Soup with Gnocchi
Since this soup covers all food groups, it is already a complete meal. However, every soup can be improved with some grated parmesan and a side of crusty bread. And if you’re feeling ambitious, a bread bowl would take it to the next level!
More soup recipes:
Cream of Spinach SoupThai Chicken Coconut Soup (Tom Kha)Turkey, Kale and Rice SoupSlow Cooker Creamy Chicken Tortellini SoupBrazilian Chicken and Rice SoupGerman Sausage and Barley SoupVichyssoise SoupCaldo Verde (Portuguese Kale Soup)Brazilian Black Bean SoupSweet Potato SoupPumpkin Soup
Make it Gluten Free, by substituting the gnocchi for rice or potatoes, and the flour for cornstarch.Make it Low Carb, by omitting the gnocchi (you can add extra veggies, like leeks and/or mushrooms), and using almond flour instead of flour. You can also substitute the half and half for heavy cream.A rotisserie chicken (or shredded chicken breasts) can be used instead of the leftover turkey.Storage - This soup can be refrigerated, in an airtight container, for 3-4 days. When ready to serve, reheat on the stove, over medium-low heat. You will need to add some more half and half to bring it back to the ideal consistency.
Dutch Oven Gnocchi Chicken Broth
