If you’re craving something cozy, comforting, and just downright delicious, this Creamy Gnocchi Soup with Rosemary Bacon Recipe is going to be your new best friend in the kitchen. I absolutely love how the velvety broth wraps tender gnocchi, crispy rosemary-infused bacon, and vibrant kale into one soul-warming bowl. Whether you’re winding down after a long day or hosting a casual get-together, this soup feels special yet totally achievable.
When I first tried this recipe, I was amazed at how the simple ingredients—like fresh rosemary and thick-cut bacon—take the flavor over the top, but without making it complicated. You’ll find that it’s perfect for chilly evenings or whenever you need a dish that feels like a hug. Plus, it’s incredibly forgiving if you want to tweak it to your taste, which makes it all the more worth trying.
Why You’ll Love This Recipe
- Rich Flavor Profile: The combination of rosemary and crispy bacon adds a smoky, herbal depth that makes every spoonful memorable.
- Comforting and Filling: Gnocchi swim in a creamy broth that’s both hearty and soothing—perfect for a satisfying meal.
- Versatile and Easy: Whether you cook it on the stove, slow cooker, or Instant Pot, it comes together with minimal fuss and maximum taste.
- Family-Friendly: My family goes crazy for this soup, and you’ll love how it’s great for dinner or warming up leftovers the next day.
Ingredients You’ll Need
The magic here really comes from fresh herbs and quality produce working together, plus a creamy base that’s super flexible—coconut milk, heavy cream, or even whole milk works wonders. Using fresh rosemary and thyme makes a noticeable difference, so don’t skimp.
- Bacon: Thick cut bacon crisps up best and adds that smoky crunch you’ll love.
- Fresh Rosemary: Adds a fragrant, piney note that pairs perfectly with bacon.
- Extra Virgin Olive Oil: Helps build flavor in the sautéed veggies.
- Yellow Onion: A sweet, caramelized base every good soup needs.
- Carrots: Provide sweetness and texture.
- Celery: Adds earthiness and subtle crunch.
- Garlic: Freshly minced or grated to punch up the aroma.
- Fresh Thyme Leaves: Adds subtle earthiness; dried works if fresh isn’t available.
- Dried Basil: Supports herbal depth.
- Fennel Seeds: Use sparingly—they give a mild anise flavor that’s surprisingly good here.
- Crushed Red Pepper Flakes: Just a pinch for a faint hint of heat.
- Kosher Salt & Black Pepper: Essential for seasoning throughout.
- Salted Butter: Enriches the roux with creamy goodness.
- All-Purpose Flour: Thickens the soup for that luscious texture.
- Low Sodium Vegetable Broth: Provides a clean backdrop to all those flavors.
- Kale: Adds vibrant color and nutrition—roughly chopped so it wilts in perfectly.
- Coconut Milk, Heavy Cream, or Whole Milk: Choose your favorite for creaminess—the richness varies but they all taste amazing.
- Grated Parmesan or Asiago Cheese: Adds salty umami goodness in and on top.
- Fresh Potato Gnocchi: Soft, pillowy morsels that soak up the broth beautifully.
Variations
I love encouraging you to make this Creamy Gnocchi Soup with Rosemary Bacon Recipe your own. You can easily swap ingredients or add extras depending on what you have or your dietary preferences.
- Vegetarian Version: Skip the bacon and use smoked paprika or liquid smoke to add that smoky flavor; mushrooms can add meaty texture too.
- Dairy-Free Option: Use coconut milk instead of cream and skip the cheese, or add a sprinkle of nutritional yeast for cheesy flavor.
- Extra Veggies: Toss in some diced potatoes or mushrooms for heartier texture, or substitute kale with spinach for a milder green.
- Spicy Kick: Add diced jalapeños or extra red pepper flakes if you like it hot—I’ve tried this and it wakes up the soup without overpowering it.
How to Make Creamy Gnocchi Soup with Rosemary Bacon Recipe
Step 1: Crisp the Bacon and Infuse the Flavor
Start by cooking your thick-cut bacon in a large dutch oven over medium heat until it crisps up nicely, about 5 minutes. When the bacon is nearly done, toss in the fresh chopped rosemary for the last minute to infuse that wonderful piney aroma. Once everything is golden and fragrant, remove the bacon and drain off some of the grease, leaving about a tablespoon behind—this is where your veggies will start their flavor journey.
Step 2: Sauté the Vegetables and Build Your Flavor Base
Add olive oil to the pot along with the chopped onion and cook until golden and soft, roughly 5 minutes. Then stir in carrots, celery, garlic, thyme, basil, fennel seeds, crushed red pepper flakes, and a pinch of salt and pepper. Cook for another 5 minutes, letting those lovely aromas develop. This is where your soup gets its layered complexity, so don’t rush the sautéing!
Step 3: Make the Roux and Simmer
Stir in the butter and flour, cooking for about a minute to cook off the raw flour taste while making a thick base. Then pour in 4 cups of vegetable broth and bring the soup to a simmer. Let it cook for around 20 minutes until the carrots are tender and everything is melded beautifully. This slow melding is the secret to a creamy, rich mouthfeel without heavy cream alone.
Step 4: Finish with Kale, Cream, Parmesan, and Gnocchi
About 10 minutes before you want to serve, stir in the roughly chopped kale, your choice of cream or milk, grated parmesan cheese, and fresh gnocchi. If your soup feels too thick, simply add a bit more broth to reach the texture you love. Cook just long enough for the kale to wilt and the gnocchi to become tender—this timing keeps everything fresh and vibrant.
Step 5: Serve with Crispy Rosemary Bacon and Extra Parmesan
Ladle the soup into bowls, topping each with a generous helping of that crispy rosemary bacon you set aside earlier, plus a sprinkle of parmesan. I like serving mine with a crusty slice of bread to soak up every last bit of creamy goodness. Trust me, your spoon won’t hit the bottom for long!
Pro Tips for Making Creamy Gnocchi Soup with Rosemary Bacon Recipe
- Don’t Overcook the Gnocchi: They cook quickly and get mushy if left too long—add them last and keep an eye.
- Control the Thickness: Adjust the broth quantity for your preferred consistency; I usually start with 4 cups and add as needed.
- Use Fresh Herbs When Possible: Fresh rosemary and thyme brighten the soup and elevate the whole flavor experience.
- Save Some Bacon for Topping: Crispy bacon on top adds texture contrast and extra flavor punch that my family loves.
How to Serve Creamy Gnocchi Soup with Rosemary Bacon Recipe
Garnishes
I always top my bowls with some extra crispy rosemary bacon and a generous sprinkle of freshly grated parmesan, because why not indulge a little? A few torn fresh basil leaves add a pop of color and a mild herbal note that makes the presentation as lovely as the flavor.
Side Dishes
A crusty loaf of sourdough or a warm baguette is my go-to side for soaking up every last drop. Alternatively, a light green salad with lemon vinaigrette can balance the soup’s richness beautifully for a complete meal.
Creative Ways to Present
For special occasions, I like to serve this soup in mini bread bowls—just hollowed-out rolls that make eating it extra fun. Garnish with a sprig of rosemary to carry that beautiful aroma right to the table. It always gets compliments and makes the meal feel a little more festive.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge where it keeps well for up to 3 days. I recommend storing the bacon separately if you want to preserve its crispness, then adding it fresh when reheating.
Freezing
I’ve frozen this soup successfully, but I suggest freezing without the gnocchi because they can get mushy. Reheat gently, then stir in freshly cooked gnocchi or add extra broth to refresh the texture.
Reheating
Reheat on the stovetop over low heat, stirring frequently to prevent sticking. If the soup seems too thick after chilling, whisk in a splash of broth or milk to bring back its creaminess. Top with crisped bacon for the finishing touch.
FAQs
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Can I make this Creamy Gnocchi Soup with Rosemary Bacon Recipe vegetarian?
Absolutely! Simply omit the bacon and add smoked paprika or liquid smoke to mimic that smoky flavor. You can also add mushrooms for a meaty texture, and use vegetable broth to keep it vegetarian-friendly.
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What’s the best way to cook the gnocchi in this soup?
Add fresh gnocchi at the last step of cooking the soup, so they stay tender but don’t overcook. They typically take about 5-7 minutes to cook through—when they float to the surface, they’re ready!
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Can I use frozen gnocchi?
Yes! Just add a few minutes to the cooking time since frozen gnocchi take longer to cook. Keep an eye on the texture so they don’t become mushy.
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How do I make the soup dairy-free?
Use canned coconut milk instead of cream or milk and skip the parmesan cheese or replace it with a dairy-free alternative like nutritional yeast for flavor.
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Can I prepare this soup in a slow cooker or Instant Pot?
Yes! The recipe adapts wonderfully to both. Sauté the bacon and veggies first, then transfer to the slow cooker or Instant Pot to finish cooking. Add delicate ingredients like kale and gnocchi toward the end to maintain their texture.
Final Thoughts
This Creamy Gnocchi Soup with Rosemary Bacon Recipe has become a staple for me whenever I want something that’s both simple and special. The way the flavors meld together and the comforting, creamy texture always impresses whoever’s lucky enough to sit at my table. I truly think you’ll enjoy making and sharing it with your loved ones—it’s like a warm hug in a bowl that’s totally worth the effort. Give it a try, and I promise this will become one of your favorite recipes too!
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Creamy Gnocchi Soup with Rosemary Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Gnocchi Soup with Rosemary Bacon is a hearty and comforting dish perfect for chilly days. The soup combines crispy rosemary-infused bacon, tender vegetables, fresh kale, and pillowy potato gnocchi in a rich, creamy broth enhanced with parmesan cheese. Versatile enough to be made on the stovetop, slow cooker, or Instant Pot, it offers flexibility without sacrificing flavor. Enjoy this savory, warming soup with a crusty piece of bread for a satisfying meal.
Ingredients
Meat and Herbs
- 4 slices thick cut bacon, chopped
- 1 tablespoon fresh chopped rosemary
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil (or 1 teaspoon dried)
- 1-2 teaspoons fennel seeds (to taste)
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper (to taste)
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
Dairy and Broth
- 2 tablespoons salted butter
- 1/2 cup grated parmesan or asiago cheese, plus more for serving
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 4-6 cups low sodium vegetable broth
Others
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
- 1 pound fresh potato gnocchi
Instructions
- Cook Bacon and Aromatics: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. During the last minute, add the fresh chopped rosemary. Remove the bacon, keeping about 1 tablespoon of bacon grease in the pot (drain excess if necessary). Add olive oil and chopped onion, cooking until golden, about 5 minutes. Stir in carrots, celery, garlic, thyme, basil, fennel seeds, crushed red pepper flakes, and a pinch of salt and pepper. Cook another 5 minutes until very fragrant.
- Create the Roux and Simmer: Add butter and all-purpose flour to the vegetables, stirring constantly and cooking for 1 minute to form a roux. Slowly add 4 cups of the low sodium vegetable broth, stirring to avoid lumps. Simmer over medium heat for 20 minutes, or until carrots are tender.
- Add Greens, Dairy, and Gnocchi: About 10 minutes before serving, stir in the chopped kale, your choice of coconut milk, heavy cream, or whole milk, grated parmesan cheese, and fresh potato gnocchi. If the soup consistency is too thick, add additional broth as needed. Continue cooking until the gnocchi are tender and the kale is wilted.
- Serve: Ladle the soup into bowls and top with the reserved rosemary bacon and extra parmesan cheese. Serve warm, ideally with a crusty piece of bread for dipping and enjoy this comforting dish.
Notes
- For the creamiest soup, use heavy cream, but coconut milk provides a delicious dairy-free alternative.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- Fresh potato gnocchi cooks quickly; be careful not to overcook to maintain texture.
- You can substitute kale with spinach or Swiss chard if preferred.
- Low sodium vegetable broth allows better control over the saltiness of the soup.
- This recipe is versatile and can be adapted for stovetop, slow cooker, or Instant Pot methods.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
