Creamy Sausage Gnocchi Soup with Leftover Turkey
Leftovers never looked (or tasted) this good! This Creamy Sausage Gnocchi Soup is the perfect bridge between comfort food and convenience — cozy, rich, and completely foolproof.
Servings: 6
Calories: 354kcal
Ingredients
- 1 tbsp olive oil
- 1 large onion , finely diced
- 2 celery stalks , finely diced
- 2 carrots , diced
- 2 pork sausages , casings removed
- 2 cloves garlic , minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes
- 1 tsp Dijon mustard
- 1 tsp tomato paste
- 3 tbsp sundried tomatoes , chopped
- 6 cups (1 ½ liters) chicken broth or stock
- 2 ½ cups (375g) cooked turkey or chicken, chopped
- ⅓ cup (80 ml) cream , heavy / double or half-and-half
- 16 oz (500g) fresh gnocchi
- 2 cups (60g) fresh spinach , roughly chopped
- 4 tbsp Parmesan cheese , grated plus more to serve
- 2 tbsp parsley , chopped
- Salt and pepper , to taste
Instructions
- Heat the olive oil in a large Dutch oven and sauté the onion, celery and carrots over low heat for 5 minutes.1 tbsp olive oil, 1 large onion, 2 celery stalks, 2 carrots
- Stir in the sausages, breaking them up with your spoon and brown for a few minutes.2 pork sausages
- Add the garlic, salt, pepper, Italian seasoning and red pepper flakes. Stir in the chopped sun-dried tomatoes, mustard and tomato paste.2 cloves garlic, ½ tsp salt, ½ tsp black pepper, 1 tsp Italian seasoning, ¼ tsp red pepper flakes, 1 tsp Dijon mustard, 1 tsp tomato paste, 3 tbsp sundried tomatoes
- Pour the chicken stock in and bring to a simmer then stir in the cooked turkey.2 ½ cups (375g) cooked turkey or chicken, chopped, 6 cups (1 ½ liters) chicken broth
- Simmer over low heat for 20 minutes. Add the gnocchi and cook for a minute or two (fresh gnocchi cook very quickly) then stir in the spinach cream and grated Parmesan.⅓ cup (80 ml) cream, 16 oz (500g) fresh gnocchi, 2 cups (60g) fresh spinach, 4 tbsp Parmesan cheese
- Taste and adjust the seasoning as needed. Garnish with chopped parsley, ladle into bowls with some crusty bread on the side to mop up every delicious morsel.2 tbsp parsley, Salt and pepper
Video
Notes
- Storing: Store leftovers in an airtight container in the fridge for up to 2-3 days. Warm on the stove over low heat to reheat. The gnocchi will soften during storage but not in an unpleasant way!
- Freezing: Cook the soup without the cream or gnocchi, cool completely and freeze the base for up to 2 months. Thaw overnight in the fridge, reheat gently until simmering, then add fresh gnocchi and cook til al dente, 2-3 minutes. Stir in the cream and heat through before serving.
- Variations: Feel free to add more vegetables such as mushrooms, zucchini, leeks or peas. It's a really easygoing recipe that's really a cross between a soup and a stew!
Nutrition
Calories: 354kcal | Carbohydrates: 36g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1555mg | Potassium: 533mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4820IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 5mg
