On evenings when the temperature drops and you want something that wraps around you like a warm blanket, Bacon Cheddar Gnocchi Soup delivers exactly that kind of comfort. This is not your typical brothy vegetable soup—it is thick, creamy, loaded with pillowy gnocchi, smoky bacon, and enough melted cheddar to make every spoonful satisfying. The whole thing comes together in about half an hour, which means you can go from hungry to cozy without spending your entire evening in the kitchen.
I first made this soup on a weeknight when I had leftover bacon from breakfast and a package of gnocchi sitting in the pantry. Instead of the usual pasta routine, I threw everything into a pot with some broth and cheese, and what came out was this rich, hearty bowl that tasted like a cross between loaded baked potato soup and creamy mac and cheese. It stuck around in my regular rotation ever since, especially when I need something filling that does not require much effort.
What Makes This Soup Work
Bacon Cheddar Gnocchi Soup hits all the right notes because it balances richness with texture. The bacon adds a salty, smoky base, the gnocchi brings soft little pockets of potato goodness, and the cheddar melts into the cream to create a velvety broth that coats everything. A touch of garlic, onion, and thyme rounds out the flavor so it does not feel one-dimensional or overly heavy.
Unlike soups that need hours of simmering, this one cooks quickly because the gnocchi only needs a few minutes in the pot. Store-bought gnocchi works perfectly here—no need to make it from scratch unless you are feeling ambitious. The result is a restaurant-quality soup that feels impressive but honestly could not be easier to pull off at home.
Ingredients You Will Need
This Bacon Cheddar Gnocchi Soup uses simple, accessible ingredients that you probably already have or can easily grab at the store. Nothing fancy, just good basics that work together beautifully.
- Bacon slices, cooked until crispy and chopped
- Butter or olive oil for sautéing
- One large onion, diced
- Two large carrots, peeled and sliced
- Chicken broth for the soup base
- Garlic powder or fresh minced garlic
- Dried thyme
- Red chili flakes (optional, for a little heat)
- Salt and black pepper to taste
- Gnocchi (store-bought or homemade)
- Heavy cream or half-and-half
- Shredded sharp cheddar cheese
Sharp cheddar works best here because it has more flavor than mild varieties, which means you get that cheesy richness without needing to add excessive amounts. The carrots and onions add a slight sweetness that balances the saltiness from the bacon and cheese, while the thyme gives it a subtle earthy note that keeps the soup from feeling too heavy.
How to Make It
Bacon Cheddar Gnocchi Soup comes together in one pot with a straightforward process: cook the bacon, sauté the vegetables, add the broth and seasonings, stir in the gnocchi, then finish with cream and cheese.
- Cook the bacon in a large pot over medium heat until crispy, then transfer to a paper towel-lined plate and chop into bite-sized pieces.
- Leave about one tablespoon of bacon grease in the pot, then add butter or olive oil.
- Toss in the diced onion and sliced carrots, cooking for about 5–7 minutes until they soften and the onions turn translucent.
- Pour in the chicken broth and bring it to a simmer.
- Add garlic powder, dried thyme, salt, black pepper, and red chili flakes if you want a little kick.
- Stir in the gnocchi and cook for about 2 minutes or until they float to the surface and become tender.
- Lower the heat to medium-low, then slowly pour in the heavy cream while stirring.
- Gradually add the shredded cheddar cheese, stirring constantly to help it melt smoothly without clumping.
- Mix in most of the crispy bacon, reserving some for garnish.
- Taste and adjust the seasoning with more salt or pepper if needed, then ladle into bowls and top with extra bacon and cheese.
Tips for Success
Add the cheese slowly and stir constantly so it melts evenly into the soup instead of turning into a greasy, separated mess. If the heat is too high when you add the cheese, it can break and get grainy, so keep the burner on medium-low once you start stirring in the cream.
Do not overcook the gnocchi—they only need a couple of minutes once the broth is simmering. If you let them sit too long, they start to fall apart and turn mushy. For the best texture, cook them just until they float, then move on to adding the cream and cheese right away.
Variations to Try
Once you have made the basic Bacon Cheddar Gnocchi Soup, it is easy to tweak it based on what you have in the fridge or what flavor direction you are craving.
- Vegetarian version: Skip the bacon and use vegetable broth, then add sautéed mushrooms or white beans for texture.
- Spicy kick: Increase the red chili flakes or add a dash of hot sauce and some diced jalapeños.
- Extra veggies: Stir in baby spinach, kale, or chopped broccoli florets during the last few minutes of cooking.
- Different cheese: Swap half the cheddar for smoked gouda, gruyere, or pepper jack for a different flavor.
- Lighter version: Use half-and-half instead of heavy cream and turkey bacon instead of regular bacon to cut some fat.
- Loaded baked potato style: Top each bowl with sour cream, green onions, and extra crispy bacon.
Substitutions
This soup is flexible when it comes to ingredient swaps, so use what you have on hand or adjust to fit dietary preferences.
- Swap chicken broth for vegetable broth to make it vegetarian-friendly (just omit the bacon or use a plant-based alternative).
- Use fresh minced garlic instead of garlic powder—about 4 cloves should do it.
- If you do not have gnocchi, use small pasta like ditalini, shells, or tortellini instead.
- Replace heavy cream with whole milk or half-and-half for a lighter soup, though it will not be quite as thick.
- Try other cheeses like smoked cheddar, fontina, or a Mexican cheese blend for a different taste.
Troubleshooting Common Issues
If your soup turns out too thick, add a splash of chicken broth or milk and stir it in over low heat until you reach the consistency you like. The gnocchi absorbs liquid as it sits, so the soup naturally thickens over time, especially when stored in the fridge.
When the cheese does not melt smoothly and instead turns grainy or oily, it usually means the heat was too high or the cheese was added too quickly. Always lower the heat before adding cheese and stir continuously to help it incorporate evenly into the cream.
Storage and Reheating
Bacon Cheddar Gnocchi Soup keeps well in an airtight container in the fridge for up to 3 days. When you reheat it, you will notice it thickens up quite a bit because the gnocchi soaks up the liquid. Just add a bit of broth or milk while reheating on the stove over low heat, stirring occasionally.
If you want to freeze the soup, it is better to leave out the gnocchi and dairy before freezing. Freeze the broth base with the bacon and vegetables, then when you are ready to serve, thaw it, bring it to a simmer, and add fresh gnocchi, cream, and cheese. This way, the texture stays better and you avoid the gnocchi getting mushy after freezing.
Pro Tips
- Cook the bacon in the same pot you will use for the soup to save dishes and build flavor with the rendered fat.
- Grate your own cheese instead of buying pre-shredded—it melts smoother because it does not have anti-caking agents.
- Taste the soup before adding extra salt, since bacon, broth, and cheese are all naturally salty.
- Garnish each bowl with fresh parsley or chives for a pop of color and brightness.
- Serve with crusty bread, garlic toast, or a simple side salad to round out the meal.
FAQs
- Can I make this soup vegetarian? Yes, skip the bacon and use vegetable broth, then add mushrooms, white beans, or extra veggies for substance.
- Can I use store-bought gnocchi? Absolutely—store-bought gnocchi works great and saves time. Look for it in the pasta aisle or refrigerated section.
- How do I make the soup thicker? Reduce the amount of broth slightly, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in.
- Can I freeze this soup? It is best to freeze the broth base without the gnocchi and dairy, then add those fresh when reheating.
- What is the best way to store leftovers? Keep in an airtight container in the fridge for up to 3 days, and thin with broth or milk when reheating.
- Can I use turkey bacon? Yes, turkey bacon works well—just add a little extra butter or oil when cooking since it has less fat.
- How many servings does this make? This recipe typically serves 4–6 people, depending on portion size.
Bacon Cheddar Gnocchi Soup
Ingredients
Equipment
Method
- Cook bacon in a large pot over medium heat until crispy. Transfer to a paper towel-lined plate and chop into bite-sized pieces. Leave about 1 tablespoon of bacon grease in the pot.
- Add butter or olive oil to the pot. Stir in diced onion and sliced carrots, cooking for 5–7 minutes until softened.
- Pour in chicken broth and bring to a simmer.
- Add garlic powder, dried thyme, salt, black pepper, and red chili flakes (if using). Stir well to combine.
- Add gnocchi to the pot and cook for about 2 minutes, or until they float to the surface and become tender.
- Lower the heat to medium-low and slowly pour in the heavy cream, stirring continuously.
- Gradually add the shredded cheddar cheese, stirring constantly to help it melt smoothly without clumping.
- Mix in most of the crispy bacon pieces, reserving some for garnish.
- Taste and adjust seasoning with additional salt or pepper if needed. Ladle into bowls and top with reserved bacon and extra shredded cheese.
