I absolutely love this Creamy Gnocchi Soup with Rosemary Bacon Recipe—it’s like a warm hug in a bowl on chilly days. There’s something so comforting about the tender gnocchi soaking up the rich, herb-infused broth, all rounded out with crispy rosemary bacon that adds just the right touch of smoky crunch. It’s a perfect meal for dinner parties or a cozy family night, and honestly, it always feels a bit special without needing tons of fuss.
When I first tried this, I was blown away by how the flavors balance each other so beautifully—the rosemary and thyme bring a fragrant freshness that cuts through the creaminess, and the hint of fennel seeds adds a little surprise note that keeps you coming back for spoon after spoon. You’ll find that this soup is surprisingly adaptable, too, making it a fantastic recipe to keep in your back pocket all year round.
Why You’ll Love This Recipe
- Flavor-packed comfort: The combination of creamy broth, fresh herbs, and crispy bacon delivers incredible depth.
- Simple but impressive: Ingredients you likely have on hand come together effortlessly for a cozy meal.
- Versatile cooking methods: Whether you’re using stove-top, slow cooker, or Instant Pot, this soup adapts well.
- Perfect for any season: It’s hearty enough for winter but fresh enough for a spring dinner.
Ingredients You’ll Need
Each ingredient here works together to build layers of comforting flavors—from crisp bacon and fragrant rosemary to tender gnocchi simmered in a creamy, herbaceous broth. When shopping, look for fresh herbs and quality gnocchi for the best results.
- Bacon: I prefer thick-cut for crispiness and flavor, but you can adjust based on your taste.
- Fresh rosemary: Essential for that signature piney aroma; don’t substitute with dried if you can help it.
- Extra virgin olive oil: Adds a subtle richness without overpowering the flavors.
- Yellow onion: The base for sweetness and savory depth.
- Carrots: Their natural sweetness balances the savory herbs.
- Celery stalks: Adds crisp freshness and classic soup flavor.
- Garlic: Use fresh and adjust how much you add to your liking.
- Fresh thyme leaves: Provides an earthy note that complements rosemary beautifully.
- Dried basil: If using fresh, add it at the end to keep brightness.
- Fennel seeds: A little goes a long way in adding a subtle licorice twist that’s very unique here.
- Crushed red pepper flakes: Optional, but just a pinch adds lovely warmth.
- Kosher salt and black pepper: To taste; essential for balancing flavors.
- Salted butter: For that silky roux to thicken the soup.
- All-purpose flour: Works with butter to create the base of the creamy texture.
- Low sodium vegetable broth: Helps control salt levels while keeping it flavorful.
- Roughly chopped kale: Adds color, nutrition, and a slight earthiness.
- Canned coconut milk, heavy cream, or whole milk: Choose based on your preferred richness and creaminess.
- Grated parmesan or asiago cheese: Stirred in for savory depth and some melted gooey goodness.
- Fresh potato gnocchi: The star ingredient—pillowy, tender, and perfect for soaking up all those flavors.
Variations
I like to mix things up depending on what’s in my fridge or the season. This Creamy Gnocchi Soup with Rosemary Bacon Recipe is super flexible, so don’t hesitate to make it your own—you’ll enjoy experimenting!
- Vegetarian Version: Skip the bacon and use smoked paprika for that smoky flavor, plus a bit of liquid smoke if you’re feeling adventurous.
- Swap the kale: Try spinach or swiss chard if you want a milder, softer green.
- Use dairy-free milk: Coconut milk works wonderfully to keep the creaminess without dairy.
- Add mushrooms: Sautéed cremini or shiitake mushrooms add lovely earthiness and texture.
- Spice it up: Increase crushed red pepper flakes or add a dash of cayenne for extra heat.
How to Make Creamy Gnocchi Soup with Rosemary Bacon Recipe
Step 1: Crisp the Bacon and Infuse with Rosemary
Start by cooking the chopped thick-cut bacon in your large dutch oven over medium heat until it’s perfectly crisp, about 5 minutes. In the last minute, add the fresh rosemary to let that herbal aroma bloom right into the bacon fat. Then take the bacon out and drain most of the grease—leaving just about a tablespoon for extra flavor without greasiness. Trust me, burning that bacon or leaving too much fat will make the soup too oily, so keep an eye on it.
Step 2: Build the Flavor Base With Veggies and Herbs
Add olive oil and chopped onions to the pot, cooking until golden and tender—this takes around 5 minutes. Then toss in the carrots, celery, garlic, fresh thyme, dried basil, fennel seeds, crushed red pepper flakes, plus a pinch of salt and pepper. Stir everything together and cook for another 5 minutes, releasing those irresistible garden-fresh aromas. This step really sets the tone, so don’t rush it.
Step 3: Make the Creamy Roux and Simmer
Stir in the salted butter and sprinkle in the flour, cooking them together for about a minute to form the base that will thicken your soup. Then, gradually pour in about 4 cups of low-sodium vegetable broth. Bring it to a gentle simmer and let it cook for 20 minutes, until the carrots are tender. This slow simmer gives you that velvety texture and deep flavor, so patience pays off here.
Step 4: Add the Greens, Cream, Cheese, and Gnocchi
About 10 minutes before you’re ready to serve, stir in the roughly chopped kale, your choice of cream or coconut milk, plus a generous handful of grated parmesan or asiago cheese. Then gently fold in the fresh potato gnocchi, which cooks quickly in the simmering broth. If you find the soup thickening up too much, feel free to loosen it with a bit more broth. You’ll love how tender the gnocchi get, soaking up every bit of that luscious soup.
Step 5: Serve Up With That Crispy Rosemary Bacon
Ladle your creamy soup into bowls and top each with that crispy rosemary bacon you set aside earlier—this final touch amps up the smoky, herby flavor and gives a delightful crunch. I always enjoy it with a hunk of crusty artisan bread for dipping; it’s the perfect finish. Enjoy warm, and don’t be surprised if you find yourself making it again soon!
Pro Tips for Making Creamy Gnocchi Soup with Rosemary Bacon Recipe
- Don’t overcook the kale: Add it near the end to keep the leaves tender but still vibrant and not mushy.
- Control the soup thickness: Start with less broth, then add more as needed after cooking the gnocchi to get the perfect consistency.
- Use fresh herbs when possible: Fresh rosemary and thyme make a big flavor difference; dried herbs are fine but add earlier for proper infusion.
- Avoid soggy bacon: Remove bacon early and drain excess fat; re-crisp just before serving if needed to maintain crunch.
How to Serve Creamy Gnocchi Soup with Rosemary Bacon Recipe
Garnishes
I like topping this soup with extra freshly grated parmesan and a sprinkle of cracked black pepper. Sometimes I’ll add a few fresh rosemary leaves or a small drizzle of good quality olive oil for a little elegance. If you enjoy heat, a pinch of red pepper flakes on top is wonderful too.
Side Dishes
A crusty artisan bread or garlic toast pairs beautifully for dipping and rounds out the meal. For something lighter, a simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly and brightens the palate.
Creative Ways to Present
For special occasions, I like serving this soup in rustic bread bowls or individual mini crocks with a parmesan crisp on the side. Garnishing with a sprig of rosemary spruced it up visually and added extra aroma at the table—guests always comment on the presentation!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the bacon separate if you want to preserve its crispiness and add it fresh each time you reheat the soup.
Freezing
Freezing this soup is possible but I recommend leaving out the gnocchi before freezing since it can get mushy. Freeze the soup base in portioned containers and add fresh gnocchi when reheating. This way, the texture stays much better.
Reheating
Reheat gently on the stove over medium-low heat to avoid scorching the cream. Add a splash of broth or milk if it thickens too much. Then stir in fresh gnocchi and crisped bacon just before serving for that fresh-from-scratch feel.
FAQs
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Can I use store-bought frozen gnocchi for this soup?
Absolutely! Frozen gnocchi work well; just be sure to add them in toward the end of cooking and cook until they float to the top, which indicates they’re done. Fresh gnocchi tend to have a softer texture, but frozen is a great convenient option.
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Is there a dairy-free way to make this Creamy Gnocchi Soup with Rosemary Bacon Recipe?
Yes! Swap the cream or milk for canned coconut milk to keep it creamy and rich without dairy. Also, use a dairy-free butter alternative if you want, and omit the parmesan or try a vegan cheese substitute for a similar savory bite.
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How do I prevent the soup from getting too thick?
Start by adding less broth, then gradually add more as you cook and when adding gnocchi and cream. The soup will thicken as it stands too, so err on the side of thinner at first—you can always adjust after cooking is complete.
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Can I make this soup ahead for a crowd?
Definitely! Prepare the soup base a day in advance and store it separately from the gnocchi and bacon. Just add the gnocchi and crisp bacon right before serving for best texture and freshness, making your hosting much easier!
Final Thoughts
This Creamy Gnocchi Soup with Rosemary Bacon Recipe holds a special spot on my weeknight dinner rotation because it’s reliable comfort food that feels just a little fancy. I love how it brings together simple, wholesome ingredients into something that truly warms both body and soul. If you want a soup that’s hearty, flavorful, and guaranteed to make everyone ask for seconds, give this one a try—you’ll be so glad you did!
Print
Creamy Gnocchi Soup with Rosemary Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Gnocchi Soup with Rosemary Bacon is a comforting, hearty dish perfect for chilly days. Featuring crispy rosemary-infused bacon, tender gnocchi, nutrient-packed kale, and a savory, herbaceous broth enriched with cream and parmesan, this soup combines rich flavors with satisfying textures. Easily prepared on the stovetop, in a slow cooker, or an Instant Pot, it offers versatility without sacrificing depth of taste. Serve warm with crusty bread for a delightful meal.
Ingredients
Meat and Herbs
- 4 slices thick cut bacon, chopped
- 1 tablespoon fresh chopped rosemary
Vegetables
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2–4 cloves garlic, minced or grated
- 4–6 cups roughly chopped kale
Herbs and Spices
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil (or 1 teaspoon dried)
- 1–2 teaspoons fennel seeds (use to your taste)
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper (to taste)
Fats and Dairy
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan or asiago cheese, plus more for serving
Other
- 2 tablespoons all-purpose flour
- 4–6 cups low sodium vegetable broth
- 1 pound fresh potato gnocchi
Instructions
- Cook the Bacon and Aromatics: In a large dutch oven or pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. Add the fresh rosemary during the last minute. Remove bacon and drain all but 1 tablespoon of bacon grease. Add olive oil and chopped onion, cooking for 5 minutes until golden. Add carrots, celery, garlic, thyme, basil, fennel seeds, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Cook another 5 minutes until fragrant.
- Create the Base: Stir in the butter and all-purpose flour, cooking for 1 minute to form a roux. Gradually add 4 cups of vegetable broth while stirring. Bring to a simmer and cook for 20 minutes until carrots are tender.
- Add Gnocchi and Greens: About 10 minutes before serving, stir in the roughly chopped kale, your choice of cream or coconut milk, parmesan cheese, and potato gnocchi. If the soup becomes too thick, add additional broth to reach desired consistency.
- Finish and Serve: Serve the soup warm, topped with the crispy rosemary bacon and extra parmesan cheese. Enjoy with crusty bread for a complete, satisfying meal.
Notes
- Feel free to adjust fennel seed quantity to customize flavor intensity.
- Use coconut milk for a dairy-free variation.
- For a lower-fat option, substitute heavy cream with whole milk or reduce the amount of butter.
- If fresh herbs are unavailable, dried herbs can be used; reduce quantity accordingly.
- Can be prepared via stovetop, slow cooker, or Instant Pot according to your preference or available equipment.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
