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Turkey Gnocchi Soup

 Turkey Gnocchi Soup
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, VA
6 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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. Yield: 6 servings (2 quarts).
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.

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Turkey Gnocchi Soup (continued)

Nutritional Facts: 1-1/3 cups soup with 4 teaspoons cheese equals 307 calories, 6 g fat (3 g saturated fat), 55 mg cholesterol, 782 mg sodium, 39 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.