Skip to content

Creamy Gnocchi Soup with Turkey

An image of prepared Creamy Gnocchi Soup with Turkey showing bacon, onion, celery, carrots, fresh rosemary, potato gnocchi, kale and cooking turkey or chicken in a soup made with Campbell's® Condensed Cream of Chicken Soup and Swanson® Unsalted Chicken Broth.
  • prep time: 15 min
  • total time: 50 min
  • serves: 8 people
  • calories: 254 1 serving

Looking for a new way to enjoy leftover turkey? This Creamy Gnocchi Soup isn’t just a brilliant way to make sure extra food doesn’t go to waste, it’s a dish you’ll make again and again because everyone will love it! If you've never thought to use potato gnocchi in soup before- this recipe is the perfect place to start. The soft but hearty texture of the potato gnocchi simmers in a creamy, savory broth, made with smoky bacon, sauteed veggies and cream of chicken soup.  Add some leftover cooked turkey or chicken and chopped kale (spinach will work, too!) and you'll have a main dish soup that's not only comforting and delicious but really simple to make. Just a few on-hand ingredients pulled from the fridge and pantry and Creamy Gnocchi Soup with Turkey is ready in 50 minutes!

Ingredients

  • 4 slices bacon
  • 1 large onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 2 carrot, peeled and chopped (about 1 cup)
  • 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary
  • 2 cans (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 3 cups Swanson® Unsalted Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 16 ounces uncooked refrigerated potato gnocchi
  • 2 cups chopped kale leaves
  • 2 cups shredded cooked turkey or chicken

Instructions

  • Tips

    • To make without bacon, omit the bacon and substitute 1 tablespoon butter for the drippings.
    • Don’t have kale on hand? You can easily swap it for alternative leafy greens like spinach or Swiss chard. 
  • Step 1

    Cook the bacon in a 6-quart saucepot over medium heat until crisp.  Drain the bacon on paper towels.  Pour off all but 1 tablespoon drippings from the pot.

  • Step 2

    Add the onion, celery and carrots to the pot and cook over medium heat for 5 minutes or until tender-crisp.  Add the rosemary and cook and stir for 1 minute.  Increase the heat to high.  Stir in the soup and broth and heat to a boil.  Reduce the heat to medium.  Cook for 10 minutes or until the vegetables are tender.

  • Step 3

    Stir in the gnocchi, kale and turkey and cook for 3 minutes or until the gnocchi are tender.  Season to taste with salt and pepper.  Sprinkle with the bacon before serving.

Recently Viewed

Made With

Get Social

Campbell's Pinterest Campbell's Instagram Campbell's TikTok
Calories 252
Total Fat 13 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 42 mg
Sodium 862 mg
Total Carb 21 g
Dietary Fiber 2 g
Sugar 4 g
Protein 14 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 6 %DV
Potassium 9 %DV
Calories 254
Total Fat 13 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 42 mg
Sodium 1062 mg
Total Carb 21 g
Dietary Fiber 2 g
Sugar 3 g
Protein 14 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 6 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.