Creamy Turkey Gnocchi Soup Food

TURKEY GNOCCHI SOUP

Steps:

• 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. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

CREAMY TURKEY GNOCCHI SOUP

Steps:

• In a large pot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes
• Add flour and stir well until evenly combined and thickened into a paste, about 1 minute.
• Slowly stir in broth and heavy cream (or half and half). Mix well until smooth and bring the mixture to a boil, about 6-8 minutes.
• Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let the soup simmer until the gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally so that the gnocchi doesn't stick to the bottom of the pot.
• Ladle soup into soup bowls and serve immediately.

CREAMY TURKEY SOUP

Steps:

• Saute onions and carrots in butter until soft, not brown.
• Add flour and mix well.
• Gradually add 2 cups broth and milk.
• Cook and stir until it thickens.
• Stir in remaining 3 cups broth, and all remaining ingredients.
• Simmer 10-12 minutes until noodles are tender, stirring occasionally.

TURKEY GNOCCHI SOUP

Steps:

• Bring a medium saucepan filled with water to a boil. Cook the gnocchi according to package directions. Drain and set aside.
• Meanwhile, in a large dutch oven over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes. Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the cream and milk, and add the carrots and chicken and bay-leafs to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi, spinach, cheese and seasonings and simmer until soup is heated through.