Creamy Gnocchi Soup with Bacon
This one pot Creamy Gnocchi Soup is loaded with bacon, veggies, and fresh herbs in a flavorful broth for a nourishing and easy dinner.It's of my go-to soup recipes when I need a comforting and simple recipe that comes together in just over 30 minutes. It’s cozy, flavorful, and great for enjoying on a chilly evening!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 4 - 6 servings
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 large carrots, diced
- 1 fennel bulb, cored and diced
- 4 garlic cloves, minced
- ¼ cup tomato paste
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 cups chicken stock (homemade is best)
- 16 oz store bought potato gnocchi
- 1 bunch lacinato kale, leaves stripped from the stems and roughly chopped
- ½ cup heavy cream
- 1 cup fresh basil leaves
- finely grated parmesan, for serving
- kosher salt and freshly ground pepper, to taste
Instructions
- Render the bacon. Heat the olive oil in a 4-5 qt dutch oven over medium heat. Once the oil is hot, add the bacon and cook for 6-8 minutes, stirring often, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a small bowl. Discard all but 1 tablespoon of bacon fat.
- Saute the veggies. Lower the heat slightly and add the butter. Once it’s melted and foamy, add the onions, carrot, and fennel to the pot and saute for 5-6 minutes, until the vegetables are soft. Stir in the dried oregano, basil, red pepper flakes, and garlic and cook for another minute. Stir in the tomato paste and cook for another 2-3 minutes, until the tomato paste has darkened in color.
- Simmer the soup. Pour in the chicken stock and bring to a gentle simmer for 10-15 minutes, just until the liquid has reduced slightly. Stir in the gnocchi and bacon and cover. Simmer for 5-7 minutes, until the gnocchi is tender.
- Finish the gnocchi soup. Pour in the heavy cream and add the chopped kale and basil leaves. Simmer for another 2-3 minutes, until the kale is tender. Stir well and season to taste with salt and pepper. Ladle the soup into bowls and top with parmesan, basil, and a drizzle of olive oil.
Nutrition
Calories: 475kcalCarbohydrates: 48gProtein: 14gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 54mgSodium: 880mgPotassium: 752mgFiber: 5gSugar: 11gVitamin A: 4485IUVitamin C: 15mgCalcium: 98mgIron: 5mg
