Turkey gnocchi soup print this serves:

Leftover turkey gnocchi soup. Place onion, celery, carrots, and parsley and chicken stock in soup pot. Add the onion and cook for a few minutes, until the onion is soft and translucent. Add flour and stir well until evenly combined and thickened into a paste, about 1 minute.

I love adding peas because i think the sauce needs something bright and fresh, but you could also add broccoli, spinach, kale, or whatever your favorite green veggie is. Then, add the onion and saute for 3 minutes. Stir in the flour until completely absorbed.

Web 1/4 teaspoon red pepper flakes (or more, if you like it spicy!) 1 can (28 ounces) crushed tomatoes. Web we have all seen turkey noodle soup trending as a way to use up thanksgiving leftovers, but i find that a bit basic so, i raise you turkey gnocchi soup. And i don’t want to interrupt you.

Web if you need another soup to use up that leftover turkey? The recipe calls for one pound of skinless Made with a rich broth, tender turkey, fresh vegetables and noodles, it’s comforting and super easy to make!

Web sautéed mushrooms and onions, a little garlic, some white wine, heavy cream, and then finished off with some peas. I know you are probably knee deep in pie crust, recipe prep, and chaotic stress right now. Creamy turkey wild rice soup may be the answer!

This soup is super easy to make and incorporates a variety of veggies. Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk. Bring back up to boil and add gnocchi.