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  • Writer's pictureAbby

Dairy Free Creamy Turkey and Gnocchi Soup

Updated: Apr 23, 2021

dairy free creamy spinach gnocchi soup

This soup is a one pot recipe that cooks up in just about 30 minutes. It is creamy and delicious, but totally dairy free. Bone broth is the base which makes this soup higher in protein, beneficial for bone and joint health, and digestive health. Ground turkey is the main protein in this soup and makes for quick prep time. Gnocchi, sweet potato, carrots, and spinach add all the great flavors, textures, and nutrients, making it a hearty and delicious meal.

For this recipe I like to use chicken bone broth for the added benefits. Bone broth is high in several vitamins and minerals including calcium which is of course great for bone health. It is also great for your digestive system because gelatin helps you digest other foods. It is great for individuals with IBS, IBD, leaky gut and other digestive issues. It has also been shown to help with inflammation, improved joint health, and several other great health benefits.

I used the new product Carnation almond cooking milk as a dairy free alternative. You can use other dairy free milks, but I found this was the best alternative to real cream for a rich, creamy broth.

Gnocchi and thyme are the two other stars of this soup. I just love the gnocchi texture, they soak up all the delicious flavors of the soup.

Start by peeling and dicing your sweet potatoes and carrots. I like to cut the sweet potatoes into about half inch by half inch squares. The carrots I cut into coins, then into fourths. I also like to break off the spinach stems, then chop roughly.

This soup cooks up in one pot in about 30 minutes.




[Serves about 6]

1 lb. ground turkey

Salt and pepper to taste for turkey

4 cups chicken bone broth

4 cups water

1 - 11 ounce Carnation almond cooking milk (see photo above)*

1 - 16 ounce package of mini potato gnocchi

1 medium sweet potato peeled and diced into roughly 1/2 inch by 1/2 inch squares

1 1/2 to 2 cups of peeled and diced carrots (or about 3 to 4 medium carrots)

2 cups spinach measured then chopped

1 tsp dried thyme

1 tsp salt

*Or any dairy free milk of your choice, the Carnation cooking milk is best for a thick, creamy broth.


  1. Start by peeling and dicing the sweet potatoes and carrots. The sweet potatoes should be about 1/2 inch by 1/2 inch. The carrots I like to dice small by you can also leave them as coins.

  2. Measure out the spinach first, then I like to remove the stems but this is optional. Then roughly chop the spinach, see photo above for reference.

  3. In a large pot on medium-high heat, cook up the ground turkey, season with salt and pepper to taste.

  4. When the turkey is cooked with no pink left, pour over your broth and water. Do not add the milk yet! Then add your salt, thyme, carrots and sweet potatoes.

  5. Turn up the heat to high and bring it to a boil. Once it boils, drop the heat to a simmer. Simmer at a medium to low-medium heat for about 10 minutes or until the carrots and sweet potatoes are soft when poked with a fork.

  6. When they are soft, make sure it is still simmering and add the gnocchi. Cook the gnocchi for about 5 minutes or until they float.

  7. Now add the almond milk and spinach and simmer for about 5 minutes or until the milk is mixed in and the spinach is still green but wilted.

  8. Serve and enjoy for up to one week!


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