Turkey Soup with Potato Dumplings

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Holly Nilsson
Course Main Course, Soup
Cuisine American
Creamy mashed potatoes are mixed with a few add-ins you likely have on hand. The result is a plump and tender dumpling on top of a leftover turkey soup.


  • 1 onion chopped
  • 1 tablespoon olive oil
  • 8 cups turkey broth or chicken broth
  • 3 cups mixed vegetables
  • 2 cups cooked turkey chopped
  • 1/2 teaspoon poultry seasoning
Potato Dumplings
  • 1 package Bob Evans Garlic Mashed Potatoes
  • 1 1/2 cups flour all purpose
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon fresh parsley
  • salt to taste
  • 1 large egg


  • Cook onion in olive oil over medium heat until softened, about 4 minutes.
  • Add remaining soup ingredients and simmer 15 minutes.
  • Meanwhile combine all dumpling ingredients in a medium bowl and mix well with a fork to form a dough. The dough should be fairly soft but not watery.
  • While the soup is boiling drop the dough by heaping tablespoons onto the top of the soup. Also to simmer until they float to the top, about 7 minutes.
  • Remove with a slotted spoon and repeat with remaining dumplings.
  • To serve, place dumplings in the bottom of a soup bowl and ladle soup overtop.

Nutrition Information

Calories: 388, Carbohydrates: 54g, Protein: 18g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 68mg, Sodium: 1593mg, Potassium: 942mg, Fiber: 6g, Sugar: 2g, Vitamin A: 4735IU, Vitamin C: 34mg, Calcium: 127mg, Iron: 4mg