Bacon Gnocchi Soup

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 774kcal

Author: Platings and Pairings

Fight the winter blues with Creamy Gnocchi Soup with Bacon, a heartwarming dish made by simmering gnocchi, veggies, warming spices, and crispy bacon in a divine broth. It’s sure to become a new favorite for soup season!

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Equipment

Large Pot

Ingredients

5 slices bacon thick cut, chopped
1 Tablespoon olive oil extra virgin
½ medium onion minced
4 cloves garlic minced or grated
3 medium carrots peeled and diced
2 stalks celery diced
1 Tablespoon Italian seasoning
1 pinch red pepper flakes optional
Salt and pepper to taste
4 cups bone broth chicken broth or vegetable stock (use more for a more brothy soup)
1 pound potato gnocchi
1 1/2 cups heavy cream
1/2 cup grated parmesan or asiago cheese, plus more for topping

Instructions

Cook the 5 slices bacon in a large pot or dutch oven over medium heat until crisp, about 5 minutes.
Remove the bacon with a slotted spoon and set on a paper towel lined plate to drain. Remove all but 1 TBSP bacon fat from the pot.
Add the 1 Tablespoon olive oil and ½ medium onion and cook for 2-3 minutes, until translucent. Add the 4 cloves garlic and cook about 30 seconds, until fragrant.
Add the 3 medium carrots, 2 stalks celery, 1 Tablespoon Italian seasoning, 1 pinch red pepper flakes, and a pinch of salt and pepper. Cook for 5 minutes.
Add the 4 cups bone broth and 1 pound potato gnocchi to the pot. Increase the heat to high and bring to a boil.
Once boiling, reduce the heat and simmer for 15 minutes, stirring occasionally.
Add the 1 1/2 cups heavy cream, cooked bacon, and 1/2 cup grated parmesan. Stir and cook until heated through. Season with additional salt and pepper, to taste. Enjoy.

Video

Notes

Tips and tricks

Overcooked gnocchi is not forgiving, so watch it carefully while it’s simmering in the soup. You’ll know it’s ready when it floats to the surface.
Save the bacon fat for later! It’s too good to waste and can be used to add salty, fatty flavors to roasted vegetables, fried eggs, popcorn, and more.
I used a little extra broth to thin the soup. Feel free to do the same or keep the measurements as-is if you already like the creamy, slightly thick consistency.
Taste and adjust the seasonings as you go. I find the creaminess can sometimes mellow out the deeper flavors, so don’t be afraid to add an extra pinch of salt or a dash of Italian seasoning/red pepper flakes near the end.
Feel free to cook the crispy bacon in the air fryer, then add the bits to the soup just before serving so they stay crispy.

Variations

Vegetarian gnocchi soup recipe: Making it meat-free is easy! All you have to do is omit the bacon and use good-quality vegetable stock. Extra veggies are welcome, too, like spinach, kale, diced tomatoes, bell peppers, zucchini, or mushrooms.
Dairy-free gnocchi soup: Substitute heavy cream for a can of full-fat coconut milk.
Creamy chicken gnocchi soup: Adding chicken to this soup is a fantastic way to give it a boost of protein. You can use leftover roasted chicken, grilled chicken, or any leftover cooked chicken you have in the fridge. Add it to the soup during the final few minutes of cooking.
Tasty toppings: Make every bowl look mouthwatering by topping them with red pepper flakes, grated parmesan cheese, Italian sausage crumbles, croutons, lemon zest, basil pesto, or fresh herbs.

Nutrition