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one ordinary bowl of smooth coral-red roasted-pepper turkey soup with whole small pale potato gnocchi, diced roast turkey and chopped wilted dark green spinach, with no mushroom slices, cream swirl or garnish
Andre Lewis

Turkey Gnocchi Soup

Roasted red peppers turn this turkey gnocchi soup a soft coral color, with spinach and small potato dumplings sharing the creamy broth. Blend the peppers into the base before the gnocchi goes in so the dumplings stay whole, then add the roast turkey only for its final reheating and serve before the potato pillows swell enough to crowd out the soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 jar 12 oz roasted red peppers, drained and chopped
  • 1 tbsp tomato paste
  • 5 cups low-sodium turkey broth
  • 1/2 tsp dried basil
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups cooked roast turkey skin removed and diced
  • 1 package 16 oz shelf-stable potato gnocchi
  • 3 cups baby spinach roughly chopped
  • 1/2 cup heavy cream

Method
 

  1. Heat oil in a 6-quart pot over medium heat and cook onion for 5 minutes. Add garlic and tomato paste for 1 minute, then peppers, broth, basil, salt and pepper.
  2. Simmer for 8 minutes until onion is very soft. Blend the broth smooth with an immersion blender, keeping the blade submerged.
  3. Add turkey and return to a gentle simmer for 5 to 7 minutes until pieces reach 165°F.
  4. Add gnocchi and cook according to the package, about 3 to 5 minutes, until tender. Fold in spinach until wilted.
  5. Stir in cream and warm gently for 1 minute without boiling hard. Serve promptly while the dumplings remain distinct.