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I just got home from a trip to the Dominican Republic, and while I love the sand and the ocean, this girl wanted nothing more than to be back at home with a bowl of nourishing soup. I got sick while I was away and ended up in the hospital for 2 solid days on an Iv drip, complete with several rounds of blood tests. To say that wasn’t on my vacation bingo card is a major understatement. Several days later, I’m still not feeling my best, but as girls gotta eat, so this recipe was born out of desire and hunger!
Soup is one of the most comforting meals on the planet. It offers solace on a cold day, or when you’re feeling sicky and icky. Adding gnocchi to the mix will always take things to a whole other level. I was going to add potatoes to this soup, but decided to go for the fun twist and add gnocchi instead and let’s just say, it was no disappointment. I used store-bought gnocchi this time around (because I’m ill remember?!), but you could absolutely make your own gnocchi. You could also just wait for my homemade gnocchi recipe, which is coming SOON. Take this as your sign to subscribe to my newsletter if you’re not already!
There is something deeply comforting about a pot of creamy gnocchi soup simmering on the stove. It feels generous. It feels grounding. It feels like the kind of meal that gathers people into the kitchen without even trying. So if you’re looking for the best gnocchi soup, the kind that feels homemade and nourishing and deeply satisfying, this is it! Let’s get simmering.
The ingredients in this gnocchi soup are comforting, familiar and easy to get your hands on! They all come together in one pot to make a dish you will fall in love with!
Heat your Dutch oven over medium-high heat. Add olive oil and chilli flakes, followed by onion, carrot, and celery. Season with salt and pepper, cover, and cook until softened. Stir in garlic and cook just until fragrant.
Add ground turkey and break it apart with a wooden spoon. Cook until no pink remains. Stir in dried thyme and season again to build layers of flavour.
Add zucchini and cook briefly before stirring in kale. Pour in stock and water and bring to a boil. Reduce the heat and partially cover. Let simmer to allow the flavours to come together. This is when you’ll start to really smell the flavours of the soup and will be itching for it to be ready!
Stir in butter beans and gnocchi. Cook until the gnocchi are tender and float. Finish with lemon juice, cream, and freshly grated Parmigiano. Taste and adjust seasoning. Serve warm with a sprinkle of fresh parsley.
This soup is so satiating, comforting and nourishing on its own, you could enjoy it all by itself. However, who doesn’t love adding a little something next to a soup? Go for something like a crisp green salad with lemon vinaigrette, rustic sourdough bread or some roasted vegetables. It’s hearty enough to stand alone, but sometimes a little something crunchy on the side makes it feel complete!
Store leftover turkey gnocchi soup in an airtight container in the fridge for up to 3 days or freeze in separate portions for a meal prep sent from the gods! Keep in mind that gnocchi will continue to absorb liquid. When reheating, add a splash of water or stock to loosen the broth and gently warm over medium-low heat.
There are so many reasons to love this recipe; it’s reliable, nourishing, easy to make, and so delicious. It’s also packed with protein, viatmins and all comes together in one pot, making it almost too easy for how good it tastes. The recipe is incredibly forgiving, so if you’re missing one ingredient, don’t fret! It’s easy enough to swap some things out and make it your own. This is truly a simple turkey gnocchi soup that delivers every single time.
What gnocchi should I use? Use shelf-stable or refrigerated potato gnocchi. If gluten-free, brands like Rummo make excellent gluten-free gnocchi. https://www.pastarummo.it/en/products/gluten-free/gnocchi-3/
Can I use leftover turkey? Absolutely. Shredded leftover turkey works beautifully. Simply skip the browning step and add it when you would add the stock.
Can you freeze this turkey gnocchi soup? You can freeze it, but gnocchi may soften after thawing. For the best texture, freeze the soup base and add fresh gnocchi when reheating.
Is gnocchi soup healthy? Yes, especially when made with lean turkey, vegetables, and beans. This version balances protein, fibre, and healthy fats.
Can I make this vegetarian? Yes. Omit the turkey and use vegetable stock for a vegetarian gnocchi soup recipe.
Can I make this dairy-free? You can omit cream and cheese or use dairy-free alternatives for a lighter version.
Don’t forget to leave a rating and review below! I can’t wait to hear how you enjoyed this soup. Try these recipes next:
Red Lentil Tomato Sausage Soup
Food Photographer and Recipe Developer based in Toronto, Canada.
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4 Responses
This was delicious!
So happy you made this soup Sara!
I made a double batch of this soup last Sunday for my family and we ate it several times through the week.
Absolutely delicious!!
I used leftover roasted turkey, and didn’t have 10% cream so made cashew cream instead. I will definitely be making this again. Thank you for the recipe.
LOVE THE SWAP!