Leftover Soup

This recipe uses all of the leftovers. I’m not kidding. Right down to the extra heavy cream you had on hand for everyone’s coffee. Jam packed with veggies and flavored with fresh herbs, this Thanksgiving leftover soup is creamy and almost as delicious as the dinner itself!

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If you don’t love the flavor of this leftover soup, (but you really will) you’ll love it simply for the consolidating effect it has on your fridge. The turkey, mashed potatoes, extra veggies, gravy, and any freshly made turkey stock all jump into the same pot. Meaning you’re down to one Tupperware in the fridge, instead of 5.

Mashed potatoes = gnocchi

This is the most involved step of this whole recipe, but it’s definitely worth it. All you need is one cup of leftover mashed potatoes, right out of the fridge. Add them to a large bowl with 1 1/4 cups of flour and an egg. Use your hand to knead it right in the bowl and you have the gnocchi dough.

Divide the dough ball into quarters and roll each one into a 2 foot log. Cut the logs into 1/2″ chunks and shape them. The shaping part is absolutely optional, I just like doing it. If you want to shape your gnocchi, I included a visual aid below on how to easily curl them with a fork.

After you boil them, the gnocchi can be added right to the pot of finished soup. I cook the soup itself in a large pot and add the turkey. As the turkey warms up in the soup, I’ll boil the gnocchi on the next burner, skim them off when they float, and toss them right into the other pot. No need to dirty a colander!

Gravy = soup base

This amazing turkey gravy is delicious enough to be a soup all on its own, so it makes a lot of sense to use the rest of it up in this leftover soup. Along with a splash of heavy cream, the gravy makes things rich and smooth. Plus, it’s a major flavor boost without needing bouillon cubes.

Bone Broth = flavortown

Especially if you made your bone broth from the turkey carcass and wing tips. If you didn’t, or you don’t want to use it here, just substitute chicken stock instead. While the flavor will be a bit different, you’ll still end up with a fantastic soup! Chances are, you also have some extra chicken stock in the fridge, too.

Fixings

You have to buy a head of celery, a bag of carrots, a whole head of garlic, and onions are always huge. At our house, we always have corn, too. So many leftovers!! And perfect for this soup, seriously. Mince up any leftover herbs you had from the turkey, stock, stuffing and gravy and toss those in, too.

Finally, the turkey can just go right from the fridge to the soup. Like I mentioned earlier, it works best to add the turkey to the pot and then start boiling the gnocchi. By the time all the gnocchi is boiled and added to the soup, the turkey will be warmed up and hot.

Leftover Soup

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• Author: Megan
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 cups 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

Creamy and packed with flavor, this soup is almost as delicious as Thanksgiving dinner itself!

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Ingredients

Units USM Scale 1/2x1x2x

• 1 cup mashed potatoes
• 1 1/4 cups all purpose flour
• 1 large egg
• 1/4 cup finely shredded parmesan cheese
• 2 TB fresh minced chives
• 2 TB olive oil
• 1/2 sweet onion, diced
• 2 stalk celery, diced
• 2 medium-large carrots, diced (roughly one cup chopped)
• 3/4 – 1 cup sweet corn
• 2 – 3 garlic cloves, minced (or 2 tsp garlic paste)
• 1 TB fresh minced sage
• 1 TB fresh minced thyme
• 1 TB fresh minced parsley
• 1 TB fresh minced rosemary
• 4 cups turkey or chicken stock
• 1 cup heavy cream
• 1 cup turkey gravy (homemade or store bought)
• Salt and pepper to taste

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Instructions

1. Make the gnocchi. Combine the mashed potatoes, flour, egg, parmesan cheese and minced chives in a large mixing bowl and use your hand to combine until a soft dough forms. Turn the dough onto the countertop and dust it with flour. Knead a few times until the dough is smooth, and dust with flour again.
2. Divide the dough into 4 pieces and roll out each piece into a log that’s 24 inches long, flouring as needed. Cut the log into 3/4″ chunks, and shape them, if desired.
3. To shape, use your thumb to roll each piece down the tines of a fork to create a curled shape with ridges. (See in post visual aid.) Set aside onto a lightly floured baking sheet until it’s time to boil.
4. Make the soup. Heat the olive oil in a large (5 quart) Dutch oven or pot over medium high heat until shimmering. Add the onion, celery, carrots and corn and cook until softened, about 5 minutes. Add the garlic, sage, thyme, parsley, rosemary and a splash of stock to keep things from burning and sticking. Cook for another 2 minutes, stirring frequently.
5. Add the remaining stock, heavy cream and gravy, and bring to a boil. Add the turkey and reduce to a simmer while you boil the gnocchi.
6. In a separate pot, bring 4 quarts of well salted water to a rolling boil and cook the gnocchi in 2 batches, if necessary, making sure not to overcrowd the pot. It should only take a minute for the gnocchi to float. Once all the gnocchi has floated to the top, skim them off with a spider or slotted spoon and add the cooked gnocchi directly to the simmering soup.
7. Once all the gnocchi has been cooked and added, remove the Dutch oven from the heat and stir a few more times before serving hot.

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Equipment

Gnocchi Board

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Dutch Oven

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Nutrition

• Serving Size: 1 1/2 cups
• Calories: 413
• Sugar: 7.1 g
• Sodium: 1064.8 mg
• Fat: 21.1 g
• Saturated Fat: 8.5 g
• Trans Fat: 0.3 g
• Carbohydrates: 40.7 g
• Fiber: 3 g
• Protein: 15.4 g
• Cholesterol: 188.2 mg