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Gnocchi Soup with Bacon and Cheese
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This gnocchi soup with bacon and cheese is a bowl of comforting goodness. For this Italian-inspired soup, pillowy potato gnocchi are nestled in a creamy, cheesy broth that’s chock full of vegetables, including carrots, celery, and kale. It’s everyday comfort food at its finest.
Adapted from Tara Teaspoon | Delicious Gatherings | Shadow Mountain, 2022
Flecked with veggies and kale, this creamy gnocchi soup is my version of a delicious baked potato soup, but I swapped the potato for gnocchi, a potato pasta! The soft, pillowy gnocchi melts in your mouth, and herbs and Parmesan fill your kitchen with classic Italian warmth. You’re in for the coziest meal of the week with a bowl of this cheesy soup and some warm bread.–Tara Teaspoon
Gnocchi Soup FAQs
What are gnocchi?
Gnocchi are a traditional Italian dumpling most commonly made with flour, potatoes, egg, and salt, and occasionally with ricotta cheese. Although widely available in supermarkets, they are pretty simple to make at home. Give this homemade potato gnocchi recipe a try!
How should I store leftovers?
Leftover gnocchi soup can be stored in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat. If the soup has thickened too much, thin it with a splash of milk or broth.
Gnocchi Soup with Bacon and Cheese
This creamy potato gnocchi soup is laden with vegetables, cheddar cheese, and crispy bacon. It’s a comforting and satisfying one bowl meal.
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Heat a 4-to 6-quart Dutch oven or soup pot over medium heat. Add the bacon and cook, stirring occasionally, until crispy, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 2 tablespoons of bacon grease.
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Increase the heat to medium-high. Add the olive oil, onion, carrot, celery, and garlic to the bacon grease. Cook until the vegetables are softened, about 5 minutes.
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Add the thyme, rosemary, red-pepper flakes, and flour. Stir to coat everything in flour, then pour in the broth. Simmer, stirring occasionally, until the vegetables are tender, and broth has thickened slightly, 15 to 20 minutes.
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Stir in the gnocchi, milk, cheddar, Parmesan, and kale. Stir until soup is smooth and cheese is melted. Stir in most of the bacon, reserving some for garnish. The soup may simmer gently, but do not boil.
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Season to taste with salt and serve. Garnish with extra bacon and herbs if desired.
Serving: 1bowlCalories: 554kcal (28%)Carbohydrates: 60g (20%)Protein: 23g (46%)Fat: 26g (40%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 44mg (15%)Sodium: 905mg (39%)Potassium: 734mg (21%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 8153IU (163%)Vitamin C: 56mg (68%)Calcium: 445mg (45%)Iron: 6mg (33%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
Originally published October 10, 2022
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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David Leite
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