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
Scale
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
