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Creamy Gnocchi Soup with Turkey

An image of prepared Creamy Gnocchi Soup with Turkey showing bacon, onion, celery, carrots, fresh rosemary, potato gnocchi, kale and cooking turkey or chicken in a soup made with Campbell's® Condensed Cream of Chicken Soup and Swanson® Unsalted Chicken Broth.
  • prep time: 15 min
  • total time: 50 min
  • serves: 8 people
  • calories: 254 1 serving

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!

Ingredients

  • 4 slices bacon
  • 1 large onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 2 carrot, peeled and chopped (about 1 cup)
  • 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary
  • 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 cups Swanson® Unsalted Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 16 ounces uncooked refrigerated potato gnocchi
  • 2 cups chopped kale leaves
  • 2 cups shredded cooked turkey or chicken

Instructions

  • Tips

    • To make without bacon, omit the bacon and substitute 1 tablespoon butter for the drippings.
    • Don’t have kale on hand? You can easily swap it for alternative leafy greens like spinach or Swiss chard. 
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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Calories 252
Total Fat 13 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 42 mg
Sodium 862 mg
Total Carb 21 g
Dietary Fiber 2 g
Sugar 4 g
Protein 14 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 6 %DV
Potassium 9 %DV
Calories 254
Total Fat 13 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 42 mg
Sodium 1062 mg
Total Carb 21 g
Dietary Fiber 2 g
Sugar 3 g
Protein 14 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 6 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.