Bacon Cheddar Gnocchi Soup Recipe

Introduction

This Bacon Cheddar Gnocchi Soup is a comforting, creamy delight perfect for chilly days. Loaded with crispy bacon, tender gnocchi, and sharp cheddar, it’s a hearty meal that comes together quickly and easily.

Ingredients

• 8-10 slices Bacon
• 1 Tablespoon Butter or Olive Oil
• 1 large Onion, diced
• 2 large Carrots, peeled and sliced
• 4 cups Chicken Broth
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder (or 4 cloves minced garlic)
• 1/4 teaspoon Dried Thyme
• 1/2-1 teaspoon Red Chili Flakes
• 16 ounces Gnocchi
• 2 cups Heavy Cream or Half-n-Half
• 2 cups Cheddar Cheese, grated

Instructions

1. Step 1: Cook the bacon in a large skillet until crispy. Remove and set aside to cool, then chop into small pieces.
2. Step 2: In a large pot, heat the butter or olive oil over medium heat. Add the diced onions and sliced carrots and cook until tender, about 10-15 minutes.
3. Step 3: Pour in the chicken broth and bring to a simmer.
4. Step 4: Once the vegetables are soft, reduce the heat to medium-low. Add the heavy cream or half-n-half along with salt, pepper, garlic powder, dried thyme, and red chili flakes. Simmer gently until slightly reduced but not boiling.
5. Step 5: Gradually stir in the grated cheddar cheese in increments, letting it melt fully between additions to prevent clumping.
6. Step 6: Add the gnocchi to the soup and cook for about 2 minutes or until they float to the top and are tender.
7. Step 7: Stir in the chopped bacon pieces. Adjust seasoning with salt and pepper if needed, then serve warm. Garnish with extra grated cheese, bacon bits, or sliced green onions if desired.

Tips & Variations

• Use half-n-half for a lighter soup or heavy cream for a richer, creamier texture.
• For extra depth, sauté minced garlic with the onions and carrots instead of garlic powder.
• Swap cheddar for smoked gouda or Monterey Jack to change the flavor profile.
• Add fresh spinach or kale just before serving to incorporate some greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Gnocchi may absorb some broth upon standing; reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the soup if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon works well as a leaner alternative, though the flavor will be milder. Cook it until crispy for the best texture.

Is it possible to make this soup vegetarian?

You can substitute vegetable broth for chicken broth and skip the bacon or replace it with smoked mushrooms or vegetarian bacon for a similar smoky flavor.

Bacon Cheddar Gnocchi Soup Recipe

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★★★★★

4.7 from 144 reviews

This comforting Bacon Cheddar Gnocchi Soup combines crispy bacon, tender gnocchi, and a rich cheddar cheese-infused creamy broth, flavored with sautéed onions, carrots, and a blend of spices. It’s a cozy, hearty soup perfect for chilly days, bringing together creamy texture and smoky bacon flavor in every bite.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 8–10 slices Bacon
• 1 Tablespoon Butter or Olive Oil
• 1 large Onion, diced
• 2 large Carrots, peeled and sliced
• 4 cups Chicken Broth
• 1–2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder or 4 cloves minced garlic
• 1/4 teaspoon Dried Thyme
• 1/2–1 teaspoon Red Chili Flakes
• 16 ounces Gnocchi
• 2 cups Heavy Cream or Half-n-Half
• 2 cups Cheddar Cheese, grated

Instructions

1. Cook Bacon: Cook the bacon slices in a skillet over medium heat until crispy. Remove from pan and drain on paper towels. Once cooled, cut into small pieces and set aside.
2. Sauté Vegetables: In a large pot, heat butter or olive oil over medium heat. Add diced onions and sliced carrots, cooking and stirring occasionally until the vegetables are tender and fragrant, about 10-15 minutes.
3. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Let the soup simmer until the vegetables are fully softened.
4. Add Cream and Spices: Reduce the heat to medium-low and stir in the heavy cream or half-n-half along with salt, pepper, garlic powder (or minced garlic), dried thyme, and red chili flakes. Allow the soup to simmer gently until it thickens slightly but does not boil.
5. Melt Cheese: Gradually add the grated cheddar cheese in small increments, stirring continuously to ensure it melts smoothly into the soup without clumping.
6. Cook Gnocchi: Stir in the gnocchi and cook for an additional 2 minutes, or until the gnocchi floats to the surface indicating it is cooked through. Taste and adjust seasoning with extra salt and pepper if needed.
7. Add Bacon and Serve: Finally, stir in the chopped bacon pieces. Serve the soup hot, garnished with green onions, additional grated cheese, and extra bacon pieces if desired.

Notes

• You can substitute heavy cream with half-n-half for a lighter soup.
• Adjust red chili flakes according to your spice preference.
• Use fresh garlic if preferred instead of garlic powder for more robust flavor.
• Make sure not to boil the soup after adding cream to prevent curdling.
• Gnocchi cooks quickly—do not overcook to avoid mushy texture.
• For vegetarian version, omit bacon and use vegetable broth.

Keywords: Bacon Cheddar Gnocchi Soup, creamy soup, bacon soup, gnocchi recipe, easy comfort food, cheesy soup, fall soup