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–+ servings
Bacon Cheddar Gnocchi Soup

Warm Up with Savory Bacon Cheddar Gnocchi Soup Tonight

This Bacon Cheddar Gnocchi Soup is a comforting dish combining smoky bacon, creamy cheese, and tender gnocchi, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 oz Bacon Adds smoky flavor and crunch; turkey bacon is a lighter substitute.
  • 1 lb Ground Sausage Provides savory depth; swap for Italian sausage or chicken sausage.
  • 2 tbsp Butter Ideal for sautéing and flavor; use olive oil for dairy-free.
  • 1 medium Onion Creates aromatic base; shallots can be used.
  • 2 medium Carrots Contributes sweetness and color; use parsnips for a twist.
  • 3 cloves Garlic Enhances flavor; fresh is optimal.
For Thickening and Flavor
  • 1 tbsp Flour Creates a roux; gluten-free flour works as substitute.
  • 1 tbsp Smoked Paprika Provides smoky depth; regular paprika can be milder.
  • 4 cups Chicken Broth Hearty base; vegetable broth for vegetarian option.
  • 1 cup Milk Infuses creaminess; half-and-half or coconut milk for dairy-free.
  • 1 cup Cream Adds richness.
For the Goodies
  • 1 lb Gnocchi The heart of the dish; use fresh or frozen.
  • 2 cups Cheddar Cheese Brings creaminess; sharp cheddar enhances the taste.
  • 2 tbsp Fresh Parsley Garnish for freshness; can substitute with chives.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Cook Bacon: In a large pot, heat over medium heat and add diced bacon, frying it until crispy and golden, about 5-7 minutes. Remove bacon and set aside, keeping drippings in the pot.
  2. Brown Sausage: In the same pot, add ground sausage and break into smaller pieces. Cook for about 5 minutes until browned. Transfer to the plate with bacon.
  3. Sauté Vegetables: Melt butter in the pot and add onion, carrots, and garlic. Sauté for about 4-5 minutes until onions are translucent.
  4. Make Roux: Sprinkle flour and smoked paprika over the vegetables, stirring for 1 minute. Gradually whisk in chicken broth, milk, and cream until smooth.
  5. Simmer Soup: Bring mixture to a simmer. Add gnocchi and cook for 3-5 minutes until they float.
  6. Finish Soup: Stir in cheddar cheese until melted. Add reserved bacon and sausage back into the pot.
  7. Serve: Ladle soup into bowls and garnish with parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 250mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. Keep an eye on gnocchi while cooking; they should float and be tender but not mushy. Store leftovers in an airtight container for up to 3 days.

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