TIP: •How to store: Store leftover turkey gnocchi soup covered in the pot that you cooked it in or transfer to an airtight container (once cooled to room temperature) and store for up to 3-4 days in the refrigerator. • How to freeze: This soup is best served fresh or within a few days. You can freeze it but note that the texture of the gnocchi can get mushy and slightly grainy. To freeze, transfer the soup to an airtight container or freezer bag, once cooled, and store for up to 2 months. • How to reheat: You can reheat this gnocchi soup in the microwave covered on high for 30-60 seconds, or on the stovetop over medium-low heat for 10 minutes until warmed through, stirring frequently.
- In a large pot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes.
- Add flour and stir well until evenly combined and thickened into a paste, about 1 minute.
- Slowly stir in broth and heavy cream (or half and half). Mix well until smooth and bring the mixture to a boil, about 6-8 minutes.
- Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let the soup simmer until the gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally so that the gnocchi doesn’t stick to the bottom of the pot.
- Ladle soup into soup bowls and serve immediately.