TURKEY GNOCCHI SOUP

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Turkey Gnocchi Soup image

This is a Olive Garden spin-off Chicken Gnocchi soup... It's rich and hearty with little pillows of gnocchi and turkey floating around. And gnocchi makes me happy. :)

Provided by patriciamercer84

Categories     Potato

Time 30m

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 19

16 ounces gnocchi
4 tablespoons butter
1 cup onion, diced
1/2 cup celery, diced (about 2 stalks)
2 garlic cloves, minced
1/4 cup flour
1 1/2 cups heavy cream
2 1/2 cups 1% low-fat milk
1 (14 ounce) can chicken broth
1 cup carrot, shredded
2 bay leaves
12 ounces turkey breast
1 cup frozen spinach, coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 370.9, Fat 28.1, SaturatedFat 16.3, Cholesterol 113.4, Sodium 655.8, Carbohydrate 13.3, Fiber 1.7, Sugar 6.1, Protein 17.1

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