Turkey and Gnocchi Soup
One of the great things about Thanksgiving, besides the family time is left-overs….turkey to be specific.
What do you do with all that left-over turkey once you’ve eaten a few of the pre-requisite turkey and stuffing sandwiches?
I love using the left-over turkey to create new twists on recipes.
Olive Garden has this amazing soup. Chicken & Gnocchi soup. It’s so tasty.
I’ve copy-catted, or is it copy-katted?, it.
It’s not exact, but it is very similar. You can make this with chicken or turkey.
Here’s what you’ll need to make this creamy, dreamy soup.
- 2 cups turkey or chicken, cooked and diced
I used turkey cutlets in the soup since I’ve not cooked my turkey yet.
- 4 cups turkey or chicken stock or broth
- 2 cups cream
- 1/2 cup celery, diced
- 1 garlic clove, minced
- 1/2 cup carrots, finely shredded
- 1/2 cup onion, diced
- 2 cups fresh spinach, coarsely chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon freshly chopped parsley
- 1 teaspoon of tarragon
- 1/2 teaspoon of rosemary
- 1 teaspoon of sea salt
- 1 pound (package) of potato gnocchi
- Freshly grated Parmesan cheese – for garnish.
What to do:
I used frozen meat, so I first cooked the meat in the broth, once it was done cooking I removed it from the broth. I cooled it, then diced it.
I sautéed the veggies in a separate pan and then added them to the Stock/soup base.
- Sauté the onion, celery, garlic, carrots in the olive oil until they begin to soften.
- Add the turkey/chicken, broth, and & spices.
- Bring to a boil.
- Add the gnocchi into the boiling broth.
- Turn down the heat and let simmer for about 8-10 minutes.
- For thicker soup add 2-3 TBSP of corn starch or masa flour to a bit of the broth and stir it into the soup.
- Add the cream and spinach.
- Slowly allow the mixture to come to a boil and then turn it off.
I serve this soup with crusty bread and a salad.
What are your go-to left over meals?
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