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Creamy Gnocchi Soup with Rosemary Bacon

Creamy gnocchi soup with rosemary bacon, kale, and shredded cheese served in a white bowl on a rustic cloth.

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Creamy Gnocchi Soup with Rosemary Bacon is the ultimate cozy one-pot meal packed with soft potato gnocchi, hearty vegetables, and a rich, herbed broth, finished with crispy rosemary bacon for a flavorful crunch.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and black pepper, to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups chopped kale
  • 1 cup heavy cream (or whole milk)
  • 1/2 cup grated Asiago or Parmesan cheese
  • 1 pound potato gnocchi

Instructions

  1. In a large Dutch oven, cook the bacon over medium heat until crispy. Add rosemary in the last minute. Remove bacon and set aside.
  2. Drain excess grease, leaving about 1 tablespoon. Add olive oil and onion. Cook for 5 minutes.
  3. Add carrots, celery, garlic, thyme, basil, fennel, red pepper flakes, salt, and pepper. Cook another 5 minutes until fragrant.
  4. Stir in butter and flour. Cook 1 minute.
  5. Gradually pour in the broth, stirring constantly. Simmer for 20 minutes until vegetables are tender.
  6. Stir in kale, cream, cheese, and gnocchi. Simmer for 5–7 minutes or until gnocchi is soft.
  7. Serve hot, topped with crispy rosemary bacon and extra cheese if desired.

Notes

  • For vegetarian version, omit bacon and fry rosemary in olive oil.
  • To freeze, store soup base without gnocchi. Add gnocchi fresh when reheating.
  • Use gluten-free gnocchi and cornstarch to make it gluten-free.
  • Freshly grated cheese melts better than pre-shredded.

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