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A close-up overhead view of the soup highlighting the melted cheddar cheese, crispy bacon pieces, and fresh parsley garnish.
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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. 
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Main Dish
Cuisine: American
Keyword: soup
Servings: 8 people
Author: Jenna Harrison

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
US Customary - Metric

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