Go Back
Bacon Cheddar Gnocchi Soup

Bacon Cheddar Gnocchi Soup

This Bacon Cheddar Gnocchi Soup is a rich, creamy comfort meal that combines crispy bacon, tender gnocchi, and melted sharp cheddar cheese in a savory broth. Ready in just 30 minutes, it's perfect for cold nights when you want something hearty and satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 slices bacon, cooked and chopped
  • 1 tablespoon butter or olive oil
  • 1 large onion, diced
  • 2 large carrots, peeled and sliced
  • 4 cups chicken broth
  • 1 teaspoon garlic powder or 4 cloves minced garlic
  • 0.25 teaspoon dried thyme
  • 0.5 teaspoon red chili flakes optional
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper
  • 16 oz gnocchi
  • 2 cups heavy cream or half-and-half
  • 2 cups shredded sharp cheddar cheese

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Paper towels

Method
 

  1. 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.
  2. Add butter or olive oil to the pot. Stir in diced onion and sliced carrots, cooking for 5–7 minutes until softened.
  3. Pour in chicken broth and bring to a simmer.
  4. Add garlic powder, dried thyme, salt, black pepper, and red chili flakes (if using). Stir well to combine.
  5. Add gnocchi to the pot and cook for about 2 minutes, or until they float to the surface and become tender.
  6. Lower the heat to medium-low and slowly pour in the heavy cream, stirring continuously.
  7. Gradually add the shredded cheddar cheese, stirring constantly to help it melt smoothly without clumping.
  8. Mix in most of the crispy bacon pieces, reserving some for garnish.
  9. Taste and adjust seasoning with additional salt or pepper if needed. Ladle into bowls and top with reserved bacon and extra shredded cheese.

Notes

For a lighter version, use half-and-half instead of heavy cream. Add spinach or kale during the last few minutes of cooking for extra nutrition. Store leftovers in an airtight container for up to 3 days, and thin with broth or milk when reheating.