Description

This creamy gnocchi soup combines hearty potato gnocchi with savory rosemary-infused bacon, fresh kale, and a medley of aromatic vegetables and herbs. The soup is enriched with cream and parmesan cheese, creating a comforting and flavorful dish perfect for cozy meals. Multiple cooking methods like stovetop, slow cooker, or Instant Pot make it adaptable for any kitchen.

Ingredients

Scale

Meats and Herbs

4 slices thick cut bacon, chopped
1 tablespoon fresh chopped rosemary
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil (or 1 teaspoon dried)

Vegetables & Aromatics

2 tablespoons extra virgin olive oil
1 yellow onion, chopped
6 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, minced or grated
1-2 teaspoons fennel seeds (to taste)
1 pinch crushed red pepper flakes
Kosher salt and black pepper (to taste)
4-6 cups roughly chopped kale

Dairy and Fats

2 tablespoons salted butter
1 1/2 cups canned coconut milk, heavy cream, or whole milk
1/2 cup grated parmesan or asiago cheese, plus more for serving

Dry Ingredients & Broth

2 tablespoons all-purpose flour
4-6 cups low sodium vegetable broth
1 pound fresh potato gnocchi

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Instructions

Cook Bacon and Herbs: In a large Dutch oven or pot over medium heat, cook the chopped bacon until crisp, about 5 minutes. Add the fresh rosemary during the last minute of cooking to infuse flavor. Remove the bacon and drain excess grease, leaving about 1 tablespoon in the pan.
Sauté Vegetables: Add the olive oil and chopped onion to the pan with the reserved bacon fat. Cook for about 5 minutes until the onions are golden and fragrant. Add chopped carrots, celery, minced garlic, thyme, basil, fennel seeds, crushed red pepper flakes, and season with a pinch of kosher salt and black pepper. Cook another 5 minutes until the mixture is aromatic and vegetables start to soften.
Create Roux and Add Broth: Stir in the salted butter and all-purpose flour, cooking for 1 minute to form a roux. Gradually add 4 cups of low sodium vegetable broth while stirring constantly to avoid lumps. Simmer this mixture over medium heat for 20 minutes, or until the carrots are tender.
Incorporate Greens, Dairy, and Gnocchi: About 10 minutes before serving, stir in the roughly chopped kale, your choice of cream (coconut milk, heavy cream, or whole milk), grated parmesan cheese, and fresh potato gnocchi. If the soup seems too thick, add additional vegetable broth to reach your desired consistency.
Serve: Ladle the hot soup into bowls and top with crispy rosemary bacon and extra parmesan cheese. Serve warm, ideally with a crusty piece of bread for dipping.

Notes

Adjust the amount of broth depending on how thick or thin you prefer your soup.
Fresh herbs add more vibrant flavor, but dried herbs work well in a pinch.
Substitute vegetable broth with chicken broth if preferred for a richer flavor.
Use coconut milk to make the soup dairy-free, or heavy cream/whole milk for a richer texture.
This recipe can be adapted for Instant Pot or slow cooker following the provided cooking alternatives.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 320
Sugar: 5g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 10g
Cholesterol: 30mg