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Take gnocchi soup up a notch with this Bacon Cheddar Gnocchi Soup recipe. It’s loaded with bacon, cheddar, and tender gnocchi, pure comfort in a bowl.
This soup is the kind of comforting dinner that makes everyone excited to sit down together at the table. It’s rich and creamy, loaded with crispy bacon, sharp cheddar, and soft gnocchi, making every bite totally satisfying. It’s hearty enough to be a full meal, family-friendly, perfect for chilly nights, and ready in 30 minutes!
Ingredients and Substitutions
- Gnocchi give the soup its hearty texture and make it feel like a full meal. Shelf-stable or refrigerated gnocchi both work well here.
- Bacon adds smoky flavor throughout the soup. Thick-cut bacon or standard sliced bacon can both be used.
- Salted butter helps build flavor at the start. Unsalted butter works as a direct substitute.
- Garlic and onion create the base of the soup. Yellow onion, white onion, or shallots all work well.
- Shredded carrots add a touch of sweetness and color. Finely diced carrots are an easy swap.
- Flour thickens the soup. A one-to-one gluten-free flour substitute can be used if needed.
- Chicken broth gives the soup its savory base. Vegetable broth can be used instead.
- Half-and-half adds creaminess without making the soup too heavy. Whole milk can replace it.
- Heavy cream adds richness and body. More half-and-half can be used in its place.
- Cannellini beans make the soup more filling. Great Northern beans are a good substitute.
- Salt, black pepper, paprika, and Italian seasoning season the soup. Smoked paprika can replace regular paprika.
- Sharp cheddar cheese melts smoothly into the soup. White cheddar or a cheddar jack blend works well.
- Baby spinach adds color at the end. Chopped kale can be used instead.
How To Make Gnocchi Soup
Cook bacon, build a creamy soup base with aromatics and broth, simmer with gnocchi and beans, then finish with cheddar, spinach, and bacon.
- Crisp the Bacon: Place a large pot over medium heat. Cook the chopped bacon until it is crisp. Transfer the bacon bits to a paper-towel-lined plate and set them aside.
- Sauté Veggies: Leave the rendered bacon fat in the pot. Add the 4 tablespoons of butter, 2 minced garlic cloves, diced small onion, and 1 cup shredded carrots. Cook for about 4 to 5 minutes until the vegetables soften.
- Make Roux: Stir in the 3 tablespoons of flour. Cook for 1 minute, stirring to cook out the raw flour flavor.
- Add Liquids: Whisk in the 3 cups of chicken broth, 2 cups half-and-half, and 1 cup heavy cream slowly. Bring the mixture to a gentle simmer.
- Add Beans and Spices: Stir in the rinsed cannellini beans. Add the 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon paprika, and 1 teaspoon Italian seasoning.
- Cook Gnocchi: Add the 16 oz package of gnocchi to the pot. Simmer for 3 to 5 minutes. You will know they are cooked through when they start to float to the top.
- Melt Cheese: Reduce the heat to low. Stir in the 2 cups of shredded cheddar cheese until it is completely melted and smooth.
- Finish: Add the cooked bacon and 2 cups of baby spinach. Cook for 1 to 2 minutes. You just want the spinach to wilt.
- Serve: Garnish with extra bacon, cheddar, and fresh chopped parsley. Serve hot.
Top Recipe Tips
- Add the cheese over low heat, stirring slowly to keep the soup smooth.
- Shred cheese from a block rather than using pre-shredded cheese for better melting.
- Keep the simmer light once the cream is added to prevent scorching or separating.
Bacon Cheddar Gnocchi Soup
This Bacon Cheddar Gnocchi Soup is creamy, packed with cheese, and topped with crispy bacon. It’s a hearty 30-minute dinner recipe.
Equipment
- Large Pot
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- wooden spoon
- whisk
- Ladle
Ingredients
- 16 oz package gnocchi
- 6 slices bacon, chopped
- 4 tablespoons salted butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup carrots, shredded
- 3 tablespoons flour
- 3 cups chicken broth
- 2 cups half and half
- 1 cup heavy cream
- 15.5 oz can cannellini beans, rinsed and drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cups sharp cheddar cheese, shredded
- 2 cups baby spinach
Garnishes
- Cooked chopped bacon
- Sharp cheddar cheese, shredded
- Fresh chopped parsley
Instructions
- In a large pot over medium heat, cook the chopped bacon until crisp. Transfer to a paper-towel-lined plate and set aside.
- Leave the bacon fat in the pot. Add the butter, garlic, onion, and shredded carrot. Cook for about 4 to 5 minutes until the vegetables soften.
- Stir in the flour and cook for 1 minute.
- Whisk in the chicken broth, half-and-half, and heavy cream slowly. Bring the mixture to a gentle simmer.
- Stir in the rinsed cannellini beans.
- Add the salt, black pepper, paprika, and Italian seasoning.
- Add the gnocchi and simmer for 3 to 5 minutes until cooked through. The gnocchi will float when ready.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted.
- Add the cooked bacon and baby spinach. Cook for 1 to 2 minutes until the spinach wilts.
- Garnish with bacon, cheddar, and parsley. Serve hot.
Notes
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The soup will thicken as it cools.
- Reheating: Warm the soup gently on the stove over low heat. You may need to add a splash of broth or milk to loosen it up. Do not let it come to a hard boil.
- Freezing: I do not recommend freezing this soup. Cream-based soups with potatoes (gnocchi) often separate and change texture when thawed.
Nutrition
Serving: 1.5cup, Calories: 578kcal, Carbohydrates: 39g, Protein: 18g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 111mg, Sodium: 1330mg, Potassium: 309mg, Fiber: 5g, Sugar: 5g, Vitamin A: 4561IU, Vitamin C: 5mg, Calcium: 358mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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