Looking for a new way to enjoy leftover turkey? This Creamy Gnocchi Soup isn’t just a brilliant way to make sure extra food doesn’t go to waste, it’s a dish you’ll make again and again because everyone will love it! If you've never thought to use potato gnocchi in soup before- this recipe is the perfect place to start. The soft but hearty texture of the potato gnocchi simmers in a creamy, savory broth, made with smoky bacon, sauteed veggies and cream of chicken soup. Add some leftover cooked turkey or chicken and chopped kale (spinach will work, too!) and you'll have a main dish soup that's not only comforting and delicious but really simple to make. Just a few on-hand ingredients pulled from the fridge and pantry and Creamy Gnocchi Soup with Turkey is ready in 50 minutes!
Cook the bacon in a 6-quart saucepot over medium heat until crisp. Drain the bacon on paper towels. Pour off all but 1 tablespoon drippings from the pot.
Add the onion, celery and carrots to the pot and cook over medium heat for 5 minutes or until tender-crisp. Add the rosemary and cook and stir for 1 minute. Increase the heat to high. Stir in the soup and broth and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the vegetables are tender.
Stir in the gnocchi, kale and turkey and cook for 3 minutes or until the gnocchi are tender. Season to taste with salt and pepper. Sprinkle with the bacon before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.