If you’re anything like me, you know there’s nothing quite like a warm, hearty bowl of soup to soothe your soul—and the Creamy Gnocchi Soup with Rosemary Bacon Recipe hits that spot perfectly every time. I love how the rich creaminess mingles with the tender gnocchi and the fragrant rosemary-infused bacon for a soup that’s cozy, comforting, and totally crave-worthy. It’s one of those recipes that feels fancy enough for a special dinner but is simple enough to whip up on a weeknight when you need some serious comfort food fast.
What’s great about this Creamy Gnocchi Soup with Rosemary Bacon Recipe is its versatility and the way it balances textures and flavors. The crispy bits of bacon add a smoky crunch, while the kale brings freshness and an earthy bite, and that punch of rosemary makes every spoonful unforgettable. Whether you’re serving this for a family gathering or just treating yourself after a long day, this soup is a winner that’s worth keeping in your regular rotation.
Why You’ll Love This Recipe
- Rich, Comforting Flavors: The creamy base combined with rosemary bacon creates a deeply satisfying taste that warms you from the inside out.
- Gnocchi Magic: Those soft, pillowy gnocchi make this soup uniquely filling and fun to eat—much more exciting than your typical vegetable soup.
- Flexible Cooking Methods: Whether you’re using a stovetop, slow cooker, or Instant Pot, this recipe adapts easily to your kitchen setup.
- Balanced Nutrition: With fresh veggies, kale, and herbs, you get a hearty meal that doesn’t leave you feeling weighed down.
Ingredients You’ll Need
This recipe uses a bunch of fresh, quality ingredients that work beautifully together to build flavor layers. Pro tip: using fresh rosemary and thyme really elevates the taste, and choosing good-quality bacon makes a noticeable difference.
- Bacon: Thick-cut is best for that perfect crispiness and smoky flavor.
- Fresh Rosemary: Adds a fragrant piney note that pairs wonderfully with the bacon.
- Extra Virgin Olive Oil: For sautéing—adds a subtle fruity richness.
- Yellow Onion: Provides sweetness and depth to the soup base.
- Carrots: Give natural sweetness and texture.
- Celery: Adds a mild earthiness and crunch.
- Garlic: Use fresh—either minced or grated for max flavor release.
- Fresh Thyme Leaves: Or dried if fresh isn’t available, essential for that herby goodness.
- Dried Basil: Offers a subtle hint of sweetness and complexity.
- Fennel Seeds: Just a little brings an unexpected, warm anise flavor.
- Crushed Red Pepper Flakes: For a gentle spicy kick, adjust to your taste.
- Kosher Salt and Black Pepper: Essential seasonings to balance and enhance flavors.
- Salted Butter: Helps create the roux and adds rich, nutty notes.
- All-Purpose Flour: To thicken the soup into that luscious creamy texture.
- Low Sodium Vegetable Broth: You control the salt level better and keep the soup flavorful without overpowering.
- Roughly Chopped Kale: Adds color, nutrition, and a slight bitterness that cuts through the creaminess.
- Canned Coconut Milk / Heavy Cream / Whole Milk: Your choice for creaminess; coconut milk adds a lovely sweetness and is great if you want dairy-free.
- Grated Parmesan or Asiago Cheese: Melts beautifully, enriching the soup with savory umami.
- Fresh Potato Gnocchi: The star ingredient—soft, pillowy, and so satisfying.
Variations
I like to tweak this Creamy Gnocchi Soup with Rosemary Bacon Recipe depending on the season and what I have on hand—it’s really forgiving and flexible. You can make it richer, lighter, or even dairy-free, and it will still come out comforting and delicious.
- Dairy-Free Version: Swapping heavy cream for canned coconut milk works like a charm, giving it a subtle tropical sweetness that’s surprisingly addictive.
- Veggie Boost: I sometimes add diced potatoes or mushrooms to bulk it up and add earthiness—it’s a nice change when I want more texture variety.
- Spice it Up: If you prefer some heat, I add extra crushed red pepper flakes or a dash of smoked paprika for a smoky twist.
- Herb Variations: Using sage instead of rosemary totally changes the flavor profile and makes it taste like fall in a bowl.
How to Make Creamy Gnocchi Soup with Rosemary Bacon Recipe
Step 1: Crisp the Bacon with Rosemary Infusion
Start by cooking your chopped thick-cut bacon in a large dutch oven over medium heat. You want it crisp but not burnt—around 5 minutes should do. Just before the bacon finishes, toss in the fresh chopped rosemary to infuse that woodsy flavor right into the fat. Once done, transfer the bacon to a paper towel-lined plate to drain but keep the flavorful fat in the pot. If there’s too much, drain off all but about a tablespoon to keep those flavors concentrated for your next step.
Step 2: Sauté Your Aromatics and Veggies
Next, add a splash of extra virgin olive oil along with your chopped onion to the pot. Cook until the onions turn golden and soft—about 5 minutes. Then stir in your chopped carrots, celery, garlic, thyme, basil, fennel seeds, crushed red pepper flakes, and a pinch of salt and pepper. This part is where the flavors really start to develop, so cook for another 5 minutes until everything smells aromatic and slightly caramelized.
Step 3: Make the Roux and Simmer the Soup Base
Stir in the butter and sprinkle over the all-purpose flour, cooking while stirring for about a minute so the flour toasts a bit—this builds the foundation for your creamy texture. Slowly pour in 4 cups of low sodium vegetable broth and stir constantly to avoid lumps. Bring the mixture to a simmer and let it cook gently over medium heat for 20 minutes, until the carrots are tender and the broth has thickened slightly into a luscious base.
Step 4: Add Gnocchi, Kale, and Creaminess
About 10 minutes before serving, it’s time for the final touches. Stir in the roughly chopped kale, your choice of canned coconut milk, heavy cream, or whole milk, and the grated parmesan cheese. Finally, add the fresh potato gnocchi—these cook quickly, usually in just about 5 minutes, floating to the top when done. If your soup is thicker than you like, slowly add more broth until it reaches the perfect spoonable consistency.
Step 5: Serve with Crispy Rosemary Bacon and More Cheese
Ladle the soup into bowls and sprinkle with that crispy rosemary bacon you set aside at the beginning, plus a little extra parmesan if you’re feeling cheesy—because, why not? The combination of soft gnocchi, creamy broth, sharp cheese, and smoky bacon is incredible. Serve it warm, ideally with crusty bread to soak up every last bit. You’ll find this soup quick to come together and a total crowd-pleaser.
Pro Tips for Making Creamy Gnocchi Soup with Rosemary Bacon Recipe
- Don’t Rush the Bacon: Taking your time to crisp the bacon and infuse it with rosemary really amps up the flavor foundation of the soup.
- Toast the Flour: Cooking the butter and flour mixture for a full minute prevents any raw flour taste and helps the soup thicken evenly without clumps.
- Add Gnocchi Near the End: Gnocchi cooks quickly, so add it last to avoid it becoming mushy and to keep that perfect pillowy bite.
- Adjust Thickness: If your soup feels too thick, add broth a little at a time instead of cream to keep it light but creamy.
How to Serve Creamy Gnocchi Soup with Rosemary Bacon Recipe
Garnishes
My go-to garnish is extra crispy rosemary bacon and a generous sprinkle of freshly grated parmesan. Sometimes I add a drizzle of good-quality olive oil or a small spoonful of sour cream to add a tangy richness. Fresh cracked black pepper right before serving wakes up all the flavors too.
Side Dishes
This soup pairs amazingly well with crusty artisan bread or garlic bread for dipping. A light green salad with a tangy vinaigrette cuts through the richness nicely, and roasted Brussels sprouts or green beans make for great veggie sides if you want to round out the meal.
Creative Ways to Present
For dinner parties, I like serving this soup in individual mini cast iron skillets or rustic bread bowls—both make it feel extra special. Topping each bowl with a sprig of fresh rosemary or a twist of cracked pepper invites your guests to enjoy every detail. It’s a simple way to elevate presentation without much extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator, and they keep well for up to 3 days. The gnocchi tends to soak up some of the broth overnight, so it firms up but still reheats nicely if you add a splash of broth or milk to loosen it up.
Freezing
While you can freeze soup, I’ve found gnocchi doesn’t always keep its texture perfectly after freezing and reheating. If you want to freeze it, store the soup base separately without the gnocchi and kale, then add them fresh when you thaw and reheat for better texture.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally. If it’s thickened too much, add broth or milk to get it back to that perfect creamy consistency. Avoid boiling after adding dairy or cheese to prevent curdling.
FAQs
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Can I make Creamy Gnocchi Soup with Rosemary Bacon Recipe vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth as you normally would. You can add smoky smoked paprika or smoked salt to mimic some of the bacon’s flavor without using meat.
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Can I use frozen gnocchi in this recipe?
Yes, frozen gnocchi works fine—just add a couple of minutes to the cooking time. Keep an eye on them so they don’t overcook and become mushy.
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What’s the best substitute for fresh rosemary in this recipe?
If you don’t have fresh rosemary, dried rosemary works well, but use less since it’s more concentrated. Another option is to use fresh thyme or sage for a different but equally delicious herb flavor.
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How do I make the soup thicker or thinner?
To thicken, let it simmer longer uncovered to reduce the liquid or add an extra tablespoon of flour during the roux step. To thin, gradually add broth or milk until you reach your desired consistency.
Final Thoughts
This Creamy Gnocchi Soup with Rosemary Bacon Recipe has become one of my favorites for cold evenings and casual dinners that still feel like a treat. There’s just something so satisfying about that combination of creamy, cheesy broth and perfectly pillowy gnocchi with crispy rosemary bacon sprinkled on top. If you’re looking for a cozy, approachable soup that comes together quickly but tastes like it took hours, I can’t recommend this enough. Trust me, you’ll find yourself making it over and over again—and your family will go crazy for it, 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
Description
Creamy Gnocchi Soup with Rosemary Bacon is a comforting, hearty soup featuring crispy rosemary-infused bacon, tender potato gnocchi, and a medley of fresh vegetables simmered in a creamy broth. This versatile recipe can be made on the stovetop, slow cooker, or Instant Pot, offering a rich blend of flavors with fresh herbs and a touch of heat from red pepper flakes. Perfect for a cozy meal and served best with crusty bread.
Ingredients
Bacon and Herbs
- 4 slices thick cut bacon, chopped
- 1 tablespoon fresh chopped rosemary
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2-4 cloves garlic, minced or grated
Herbs and Spices
- 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
Soup Base
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4-6 cups low sodium vegetable broth
- 4-6 cups roughly chopped kale
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan or asiago cheese, plus more for serving
Main Ingredient
- 1 pound fresh potato gnocchi
Instructions
- Cook the Bacon and Rosemary: In a large Dutch oven or suitable pot, cook the chopped bacon over medium heat until crisp, approximately 5 minutes. During the last minute of cooking, add the fresh chopped rosemary to infuse the bacon with aromatic flavor. Remove the bacon with a slotted spoon and set aside. Drain excess bacon grease, leaving about 1 tablespoon in the pot.
- Sauté Aromatics and Vegetables: Add 2 tablespoons of extra virgin olive oil and chopped onion to the pot. Cook for about 5 minutes until the onion becomes golden and translucent. Then add chopped carrots, celery, minced garlic, fresh thyme, dried basil, fennel seeds, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Stir and cook another 5 minutes until very fragrant.
- Create the Roux and Add Broth: Stir in 2 tablespoons of salted butter and 2 tablespoons of all-purpose flour into the vegetable mixture. Cook this mixture for about 1 minute to form a roux which will thicken the soup. Gradually add 4 cups of low sodium vegetable broth stirring continuously to avoid lumps.
- Simmer Soup: Bring the soup to a simmer over medium heat and cook for about 20 minutes or until the carrots are tender.
- Add Kale, Cream, Cheese, and Gnocchi: Approximately 10 minutes before serving, stir in the roughly chopped kale, 1 1/2 cups of your choice of canned coconut milk, heavy cream, or whole milk, 1/2 cup grated parmesan or asiago cheese, and 1 pound of fresh potato gnocchi. If the soup appears too thick, supplement with additional broth to reach desired consistency. Continue to cook just until the kale has wilted and gnocchi is tender, about 10 minutes.
- Serve: Ladle the soup into bowls and top each serving with the crispy rosemary bacon and an extra sprinkling of parmesan cheese. Serve warm, ideally with a crusty piece of bread to complement the creamy texture.
Notes
- You can use either canned coconut milk, heavy cream, or whole milk depending on your preferred creaminess and dietary preferences.
- If you prefer spicier soup, adjust the amount of crushed red pepper flakes to your taste.
- Fresh herbs add the best flavor, but dried herbs can be substituted as noted in the ingredients.
- Gnocchi can be fresh or pre-packaged; adjust cooking times accordingly to avoid overcooking.
- This recipe provides stove-top, slow cooker, and Instant Pot options, choose based on convenience and available equipment.
- Enjoy with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
