There is always so much turkey left over after Thanksgiving and Christmas. We do our usual turkey sandwich and the occasional enchiladas. But this year, we decided to try something different. And boy, let me tell you. This recipe is a game changer. We will not only be doing this again after the holidays, but we’ll try it with varieties of rotisserie chicken. Delish!

Ingredients

2 tablespoons unsalted butter

1 small white onion diced

2 carrots peeled and diced

2 celery stalks diced

2 cloves garlic minced

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

4 cups broth

2 cups shredded or diced leftover turkey

1/4 cup flour

2 cups milk16 ounces gnocchi

1 cup shredded Parmesan cheese

Instructions

  1. In a large soup pot, melt the butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the garlic and Italian seasoning and stir to combine, cooking for 1 more minute.
  3. Add the broth and turkey and bring to simmer. Cook for 10 minutes.
  4. In a small bowl or mason jar, add the milk and flour. Whisk or shake to combine .
  5. Add the milk/flour mixture to the pot and let cook for 5 minutes to thicken slightly.
  6. Add the gnocchi and cook another 5-6 minutes, until the gnocchi is cooked and the soup has thickened even more.
  7. Add the Parmesan cheese and stir to combine and melt.
  8. Serve and enjoy!