Turkey Soup with Gnocchi
4-6
Portions
20 min
Prepping
5h
Cooking
Recipe
Easy
Ingredients
500 ml (2 cups) turkey breast, cooked and pulled
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- 15 ml (1 tbsp) olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 15 ml (1 tbsp) garlic, chopped
- 45 ml (3 tbsp) all-purpose flour
- 1 litre (4 cups) chicken broth
- Salt and pepper to taste
- One 500 g container of gnocchi
- 125 ml (1/2 cup) of 15% cooking cream
- 500 ml (2 cups) baby spinach
Directions
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- Heat oil in a pan over medium heat. Cook onion, carrots, celery and garlic for about 2 minutes. Transfer the mixture to a large slow cooker. Sprinkle with flour and stir.
- Stir in the stock. Add the turkey breast. Season with salt and pepper.
- Cover and cook on low heat for 4 to 5 hours.
- 5 minutes before the soup is done, cook the gnocchi in a pot of boiling and salted water until the dough rises to the surface. Drain.
- Incorporate the gnocchi and cream into the slow cooker, stir and cook for about 10 minutes at high-intensity.
- Add spinach and stir.