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Turkey Divan Soup {with Gnocchi & Parmesan Mushrooms}

Libby with Lemony Thyme
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


  • 5 cups turkey or chicken stock
  • 2 cups cream divided
  • 1/4 cup flour
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • 1/4 tsp. ground thyme
  • 1/2 tsp. black pepper
  • salt to taste
  • 2 cups diced cooked turkey or chicken
  • 2 cups steamed broccoli florets
  • 1 cup gnocchi or favorite cooked pasta
  • 1 Tbl. olive oil
  • 1 small onion diced
  • 4 ounces sliced mushrooms
  • 1/2 cup shredded parmesan cheese divided
  • crusty bread optional


  • In a medium saucepan heat turkey stock with 1 cup cream to a gentle boil. Combine remaining cup of cream with flour, garlic & herb seasoning, thyme and pepper in a jar with lid. Shake until well combined, then whisk into stock. Return to a boil, then reduce heat to a simmer. Salt to taste. Add in cooked turkey, gnocchi and steamed broccoli.
  • In a skillet, sauté onion until tender; add to soup pot. Add sliced mushrooms to skillet and sauté until golden brown on both sides. Sprinkle with about 1/4 cup parmesan cheese.
  • Serve soup in large bowls. Top with golden parmesan mushrooms and remaining parmesan cheese.