Bacon Cheddar Gnocchi Soup
A rich and creamy soup with gnocchi, crispy bacon, and a luscious cheese-infused broth that warms you from the inside out.
Ingredients
For the Soup
- 8-10 slices Bacon, cooked until crispy and chopped Thick-cut bacon can add more flavor.
- 1 tbsp Butter or Olive Oil, for sautéing
- 1 large Onion, diced Adds sweetness.
- 2 large Carrots, peeled and sliced For heartiness.
- 4 cups Chicken Broth For a flavorful base.
- 1-2 tsp Salt To taste.
- 1 tsp Black Pepper To taste.
- 1 tsp Garlic Powder or 4 cloves Fresh Garlic, minced For extra flavor.
- ¼ tsp Dried Thyme For warmth.
- ½-1 tsp Red Chili Flakes For a touch of heat (optional).
- 16 oz Gnocchi Chewy pasta pillows.
- 2 cups Heavy Cream or Half-and-Half For creaminess.
- 2 cups Cheddar Cheese, shredded Medium or sharp for flavor.
Instructions
Preparation
- In a large pot, fry the bacon slices until crispy, then chop them and set aside.
- In the same pot, add butter or olive oil, followed by diced onions and sliced carrots. Sauté until the veggies are tender.
- Pour in the chicken broth and bring it to a gentle simmer.
- Stir in the heavy cream, seasonings, and shredded cheddar cheese. Keep stirring until the cheese melts smoothly into the soup.
- Toss in the gnocchi and let it cook for about 2 minutes, or until it gets soft.
- Stir the crispy bacon back into the soup, adjust seasoning as needed, and serve hot.
Notes
For a comforting dinner, serve topped with crispy bacon bits and a sprinkle of fresh herbs. Crusty bread or garlic toast is a great side. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stovetop over low heat, adding broth or cream if needed.