The first time I made Creamy Gnocchi Soup with Rosemary Bacon, I immediately knew it would become a staple in my home. Each spoonful felt like a comforting hug, with soft potato gnocchi swimming in a luscious broth and the irresistible crunch of rosemary bacon as the finishing touch.
This soup paired beautifully with crusty bread, making it the perfect meal for cozy nights. My family loved it so much they went back for seconds (and thirds). Trust me, once you try it, this hearty, flavorful soup will be on repeat in your kitchen too!
What Goes into Creamy Gnocchi Soup with Rosemary Bacon?
Here’s a list of ingredients to create this warm, creamy delight. Each item adds a unique flavor that makes the dish truly special.
- 4 slices thick-cut bacon, chopped: Crisps up beautifully and infuses the soup with smoky, savory flavors.
- 1 tbsp fresh rosemary, chopped: Adds earthiness and a fragrant touch to the crispy bacon.
- 2 tbsp olive oil: Helps sauté the vegetables and brings richness to the dish.
- 1 yellow onion, chopped: Forms the flavor base of the soup.
- 6 carrots, chopped: Provides a subtle sweetness to balance the savory broth.
- 4 celery stalks, chopped: Adds crunch and enhances the base flavors.
- 2-4 cloves garlic, minced: Packs a punch of aromatic goodness.
- 2 tbsp fresh thyme leaves: Brings depth to the broth with a hint of herbal freshness.
- 1 tbsp dried basil: Adds to the Italian-inspired herbaceous flavor.
- 2 tsp fennel seeds: Their subtle licorice taste gives the soup a gourmet edge.
- 1 pinch crushed red pepper flakes: For the tiniest kick of heat.
- Salt and pepper to taste: Enhances all the flavors in the soup.
- 2 tbsp salted butter: Helps create the creamy roux.
- 2 tbsp all-purpose flour: Thickens the base for a luscious texture.
- 4-6 cups low-sodium vegetable broth: Forms the warm and hearty base of the soup.
- 4-6 cups kale (roughly chopped): Adds a vibrant pop of color and nutrients.
- 1½ cups coconut milk, heavy cream, or whole milk: Gives the soup its creamy, indulgent finish.
- ½ cup grated Parmesan or Asiago cheese: Melts into the base, adding a rich, cheesy layer of flavor.
- 1 lb potato gnocchi: The star of the soup! Soft, pillowy dumplings that soak up all the flavors beautifully.
Note: This recipe serves 4-6 people, making plenty to share with loved ones or save for leftovers!
Fun Variations to Try
You can customize this soup to match your preferences or needs:
- Vegetarian Alternative: Skip the bacon and swap butter for a plant-based option. Add a little smoked paprika to replicate the bacon’s flavor.
- Lightened-Up Version: Substitute heavy cream with almond or light coconut milk for a reduced-fat option.
- Protein Boost: Stir in shredded rotisserie chicken or crumbled Italian sausage for extra heartiness.
- Different Greens: Don’t love kale? Sub it with spinach, Swiss chard, or baby arugula for a milder taste.
Cooking Time Overview
Get ready for this quick and satisfying recipe! It’s perfect for busy weeknights or lazy Sundays.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Tools You’ll Need to Cook this Soup
Grab these kitchen essentials for smooth and easy cooking:
- Large Dutch oven or pot: For cooking everything evenly in one place.
- Cutting board and knife: To prep your vegetables and herbs.
- Wooden spoon: Perfect for stirring and preventing sticking.
- Measuring cups and spoons: Helps get the right balance of flavors.
How to Make Creamy Gnocchi Soup with Rosemary Bacon?
Making this soup is straightforward and oh-so-rewarding! Follow these simple steps for a delicious result.
Step 1: Start with Crispy Bacon
Begin by heating a large Dutch oven over medium heat. Add the chopped bacon and cook slowly, allowing the fat to render out and the pieces to turn golden and crisp. Toss in the fresh rosemary during the last minute for a fragrant touch. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot for extra flavor.
Step 2: Sauté the Vegetables
Add olive oil to the bacon drippings and reduce the heat slightly. Sauté the onion, carrots, and celery for about 5 minutes until they start to soften and become aromatic. Stir in the garlic, thyme, basil, fennel seeds, red pepper flakes, salt, and pepper, cooking for another minute to toast the spices and enhance their flavor.
Step 3: Make it Creamy
Sprinkle in the butter and flour, stirring continuously to form a smooth roux. Slowly pour in the vegetable broth, stirring well to avoid lumps. Bring the mixture to a gentle simmer and cook for 10-15 minutes to develop that rich, savory base.
Step 4: Finish with Gnocchi and Greens
Add the kale to the simmering soup, followed by the milk or cream. Stir in the grated cheese until melted and velvety. Finally, drop in the gnocchi and cook for another 5-7 minutes until they are soft and fluffy.
Step 5: Garnish and Serve
Ladle the soup into bowls, topping each serving with the crispy bacon and extra Parmesan if desired. Add a side of crusty bread, and you’re ready to dig into pure comfort!
Bonus Tips for the Perfect Soup
These simple tips will take your soup to the next level:
- Cook Bacon Slowly: Render the fat on medium heat for the crispiest, most flavorful results.
- Don’t Crowd the Gnocchi: Add it toward the end of cooking to keep it pillowy, not mushy.
- Taste as You Go: Parmesan and bacon add saltiness, so check seasoning before adding more.
- Make It Richer or Lighter: For a thicker soup, add more flour. For a thinner consistency, increase the broth.
How to Serve Creamy Gnocchi Soup with Rosemary Bacon?
This soup is made for cozy, family-style meals. Garnish it with chopped parsley, rosemary sprigs, or extra bacon for a beautiful presentation. Serve warm alongside crusty garlic bread or a simple mixed salad for a complete meal. Hosting? Set it out in a rustic Dutch oven for an inviting tableside touch!
Nutritional Information
Per serving, this soup is as hearty as it is flavorful! Approximate values include:
- Calories: 450
- Protein: 12g
- Carbohydrates: 45g
- Fat: 25g
Make Ahead and Storage Tips
Need to streamline your prep? Here’s how to keep things easy and stress-free.
Plan Ahead
You can prepare the soup base a day ahead without the gnocchi to keep its texture perfect. Store it in the fridge, then reheat and add the gnocchi when serving.
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. If freezing, omit the kale and gnocchi before storing and add them fresh after thawing. Reheat gently on the stovetop to keep the creamy consistency intact.
Why You’ll Love This Recipe?
Here are just a few reasons this soup will steal your heart:
- One-Pot Ease: Minimal dishes and maximum flavor in one pot!
- Customizable to Your Needs: Easily adjust ingredients and toppings for your preferences.
- Rich and Comforting: Perfect for chilly nights when you need a warm hug in a bowl.
- Crowd Pleaser: It’s impressive enough for guests but simple enough for any night.
Creamy Gnocchi Soup with Rosemary Bacon is the kind of recipe that nourishes both your body and spirit. Cozy, flexible, and so flavorful, it’s bound to become a cherished favorite! Enjoy every spoonful!
Creamy Gnocchi Soup with Rosemary Bacon
Ingredients
- 4 slices thick-cut bacon chopped
- 1 tbsp fresh rosemary chopped
- 2 tbsp olive oil
- 1 yellow onion chopped
- 6 carrots chopped
- 4 celery stalks chopped
- 2 –4 cloves garlic minced
- 2 tbsp fresh thyme leaves
- 1 tbsp dried basil
- 2 tsp fennel seeds
- Pinch crushed red pepper flakes
- Salt and pepper to taste
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 4 –6 cups low-sodium vegetable broth
- 4 –6 cups kale roughly chopped
- 1½ cups coconut milk heavy cream, or whole milk
- ½ cup grated Parmesan or Asiago cheese
- 1 lb potato gnocchi
Instructions
- Begin by heating a large Dutch oven over medium heat. Add the chopped bacon and cook slowly, allowing the fat to render out and the pieces to turn golden and crisp. Toss in the fresh rosemary during the last minute for a fragrant touch. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot for extra flavor.
- Add olive oil to the bacon drippings and reduce the heat slightly. Sauté the onion, carrots, and celery for about 5 minutes until they start to soften and become aromatic. Stir in the garlic, thyme, basil, fennel seeds, red pepper flakes, salt, and pepper, cooking for another minute to toast the spices and enhance their flavor.
- Sprinkle in the butter and flour, stirring continuously to form a smooth roux. Slowly pour in the vegetable broth, stirring well to avoid lumps. Bring the mixture to a gentle simmer and cook for 10-15 minutes to develop that rich, savory base.
- Add the kale to the simmering soup, followed by the milk or cream. Stir in the grated cheese until melted and velvety. Finally, drop in the gnocchi and cook for another 5-7 minutes until they are soft and fluffy.
- Ladle the soup into bowls, topping each serving with the crispy bacon and extra Parmesan if desired. Add a side of crusty bread, and you’re ready to dig into pure comfort!
Notes
- Dairy-Free Option: Use coconut milk and dairy-free cheese.
- Vegetarian Version: Omit bacon and use plant-based butter. Add smoked paprika for a similar smoky flavor.
- Lighter Version: Sub heavy cream with almond milk or light coconut milk.
