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
Scale
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
