Here’s a cracking way to use up that leftover turkey—Turkey & Gnocchi Soup! Creamy, hearty, and full of cozy vibes. Perfect for warming up the family after a chilly day.
Prep Time: 10 mins | Total Time: 35 mins | Serves: 6
Ingredients
For the Slurry
3 tablespoons all-purpose flour (or gluten-free flour mix)
1/4 cup half-and-half (or non-dairy milk for a dairy-free option)
1 cup cold water
For the Soup
5 cups turkey or chicken broth
1 large leek, sliced (or onion if preferred)
2 garlic cloves, smashed
3 tablespoons tomato paste
1 pound cooked turkey, shredded
1 Parmesan rind
1/2 teaspoon dried thyme
16 oz gnocchi (sweet potato gnocchi or regular)
4 cups kale or spinach, roughly chopped
Salt and pepper to taste
Instructions
Step 1
In a small bowl, whisk together the all-purpose flour, half-and-half, and 1/2 cup cold water until smooth. Set aside.
Step 2
In a large pot, heat a small amount of olive oil over medium heat. Add the sliced leek and garlic, and sauté for 3-4 minutes until softened and fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Step 3
Pour in the turkey or chicken broth, scraping up any bits stuck to the pot.
Add the Parmesan rind, dried thyme, salt, and pepper. Bring the soup to a simmer.
Step 4
Once the broth is simmering, add the gnocchi and shredded turkey to the pot. Cook for 5-7 minutes until the gnocchi are tender and begin to float.
Step 5
Slowly pour in the slurry, stirring continuously. Continue to cook for 3-4 minutes until the soup thickens to a creamy consistency.
Step 6
Stir in the kale or spinach and cook for another 2-3 minutes until the greens are wilted and tender.
Step 7
Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley or chives, and serve hot!
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