Turkey Gnocchi Soup

Total Time Prep: 15 min. Cook: 25 min.

Yield 6 servings (about 2 quarts)

While trying to find a creative use for leftover turkey, we decided to add gnocchi instead of noodles. My 8-year-old daughter always asks for more. If you don't have leftover turkey, a rotisserie chicken works just as well. —Amy Babines, Virginia Beach, Virginia

Ingredients

1 tablespoon butter
3 medium carrots, chopped
4 garlic cloves, minced
6 cups water
3 teaspoons reduced-sodium chicken base
3/4 teaspoon Italian seasoning
1 package (16 ounces) potato gnocchi
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese

Directions

In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese.

Nutrition Facts

1-1/3 cups soup with 4 teaspoons cheese: 307 calories, 6g fat (3g saturated fat), 55mg cholesterol, 782mg sodium, 39g carbohydrate (8g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Recipe Creator