Turkey Gnocchi Soup

• 1 tablespoon butter
• 3 medium carrots, chopped
• 4 garlic cloves, minced
• 6 cups water
• 3 teaspoons reduced-sodium chicken base
• 3/4 teaspoon Italian seasoning
• 1 package (16 ounces) potato gnocchi
• 2 cups cubed cooked turkey breast
• 1 cup frozen peas
• 1/2 teaspoon pepper
• 1/2 cup shredded Parmesan cheese

1. In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
2. Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

butter, carrots, garlic, water, chicken base, italian seasoning, potato gnocchi, turkey breast, frozen peas, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/turkey-gnocchi-soup/ (may not work)