5 from 132 votes
Bacon Cheddar Gnocchi Soup
Bacon Cheddar Gnocchi Soup is a creamy, hearty soup featuring tender gnocchi softened in a rich broth spiced with garlic powder, thyme, and red chili flakes. The addition of cooked bacon and sharp cheddar gives the soup smoky, savory notes and a cheesy finish.
Prep Time
10 mins
Cook Time
28 mins
Servings:
6
Calories:
557 kcal
Course:
Soup, Dinner
Cuisine:
Italian, American
Ingredients
- 8-10 lices Bacon
- 1 Tablespoon butter or olive oil
- 1 large onion (diced)
- 2 large carrot peeled and sliced into small pieces
- 4 cups chicken broth
- 1 to 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (or 4 cloves minced garlic)
- 1/4 teaspoon thyme dried
- 1/2 to 1 teaspoon red chili flakes
- 16 ounces gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups cheddar cheese
Instructions
- Cook bacon. I list suggestions below on best ways to cook the bacon. Set aside. Once cooled, cut into small pieces.
- Heat a large pot over medium heat. Add the butter. Add onions and carrots in butter or olive oil and cook until until tender, about 10-15 minutes. Add chicken broth and let simmer.
- Once the vegetables are soft and tender, reduce heat to medium-low and add heavy cream of half-n-half and all of the spices. Let simmer until it starts to reduce slightly. DO NOT let it boil or it may clump when the cheese is added.
- Add the grated cheese in increments so that it doesn't clump. Let the cheese completely melt. Stir in gnocchi and cook for 2 minutes. Taste for seasonings and add more salt and pepper as needed.
- Add the bacon pieces. Serve with green onions, grated cheese, and bacon.
Cup of Yum
Notes
- Oven-baking bacon at 400°F on foil-lined baking sheet for 20-27 minutes helps achieve consistent crispness and simplifies cleanup.
- Alternatively, pan-sear bacon over medium heat until crisp, then drain on paper towels before adding to soup.
- To avoid cheese clumping, add grated cheddar gradually while stirring soup over medium-low heat without boiling.
- Do not boil the soup once cream and cheese are added to maintain smooth texture.
- Gnocchi cooks quickly in the finished soup; 2 minutes is sufficient for a tender texture.
Nutrition Information
Calories
557kcal
(28%)
Carbohydrates
38g
(13%)
Protein
20g
(40%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.04g
(2%)
Cholesterol
88mg
(29%)
Sodium
1736mg
(72%)
Potassium
349mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4740IU
(95%)
Vitamin C
4mg
(4%)
Calcium
393mg
(39%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 557
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 38g | 13% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 88mg | 29% |
| Sodium | 1736mg | 72% |
| Potassium | 349mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4740IU | 95% |
| Vitamin C | 4mg | 4% |
| Calcium | 393mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.