Turkey Gnocchi Soup

Who doesn’t love Olive Garden’s Chicken Gnocchi Soup?! It’s honestly like the main reason that I go to Olive Garden. We were going to make our version of this soup and then we realized we didn’t thaw chicken that day, but had some leftover turkey meatballs from the night before and thought, why not, can’t be that bad right? Nope! It was actually pretty dang good! So we thought we’d share it with the world!

We also upped the amount of spinach and threw in some corn!

Ingredients:

• 4 tablespoons Butter

• 1-2 tablespoon extra virgin olive oil

• 1 diced onion

• 1/2 cup diced celery

• 1 can (or frozen bag) of sweet corn

• Shredded Carrots (we used 3-5 large - not the baby ones!)

• 3 garlic cloves, minced

• 1/4 cup all-purpose flour

• 1 quart heavy cream

• 32 ounces chicken broth/stock

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried parsley flakes

• 1 cup spinach leaves coarsely chopped

• Half bag of Turkey meatballs, quartered

• 16 ounces package ready-to-use gnocchi

Instructions

1. Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.

2. Add the chopped onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. 

3. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.

4. Whisk in the chicken broth. Simmer until thickened again.

5. Stir in 1/2 teaspoon salt, thyme, parsley, shredded carrots, corn, spinach, turkey, and gnocchi.

6. Simmer until the soup is heated through.

7. We like to make fresh rolls to also dip in the broth