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This super simple Creamy Gnocchi Soup with Rosemary Bacon is the perfect cozy bowl for nights when you’re craving Italian, but want something warming. A mix of vegetables, simmered with Italian seasonings, kale, and potato gnocchi. Finish each bowl off with crispy rosemary bacon and serve with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. And the added bonus? You can make this soup on the stove, in the slow cooker, or even in the instant pot!
We had a very cold, very snowy, Saturday this weekend. This soup made for the perfect dinner at home. Over here we’ve officially moved on from fall and have entered the winter season. Is it early? Yes, but that’s what you get when you live in the mountains. There are some who would be a little upset, but since our leaves have long been gone, I’m welcoming the snow with open arms. Even the resorts have opened.
It has me so excited for the holiday season and everything that comes along with it. It’s going to be a busy end of November and an even busier December. But I’m looking forward to all the days ahead!
For me, time is always the issue. I’m once again leaning in on the simple but yet still delicious dinner recipes. Which brings me right to this very cozy bowl of creamy gnocchi soup. This is like the warmest bear hug, but so much better. Oh, how I love this soup! Not only is it all made in one pot (or in the slow cooker/instant pot), but it’s really just the most delicious soup. Think creamy…very, very creamy…a little herby, hearty, and swirled throughout with soft potato gnocchi. But what really seals the deal on this soup?
That salty, crispy, rosemary bacon on top. When combined with the creamy soup, everything is so delicious.
The inspiration.
Well, this one was inspired by two things. First, the snow. Snowy days require a warming recipe like soup. The blowing snow and wind this past weekend were the main source of inspiration.
But my second source was what really started it all. A few weeks ago I had the idea to do a gnocchi soup. I’ve heard Olive Garden serves up a delicious bowl of creamy gnocchi soup. At the time it sounded so good so I wrote the idea down for another day. I knew this recipe had a lot of potential, so I saved it for just the right time. With the weekend’s snowy weather, I knew it was time to test this one out.
But something inspired me to switch up the recipe and give the classic bowl of creamy gnocchi soup my own little twist. I drew inspiration from three recipes, my Instant Pot Pesto Zuppa Toscana, my Slow Cooker Tortellini Soup, and my Butternut Squash Carbonara with Rosemary Bacon. I stole elements from all three recipes to create this soup.
And the outcome was delicious! This has to be one of my favorite recipes of the month.
Here’s how you make this creamy gnocchi soup…
As mentioned, you can make this one of three ways, on the stove, low and slow in the slow cooker, and fast and speedy in the instant pot. I’m going to walk you through the stovetop directions, but either option works great.
You’ll want to start with that bacon. Crisp it up, then toss in a handful of freshly chopped rosemary. Once the rosemary hits the bacon grease, it begins to fry up and become crisp. It’s delicious with the salty bacon and adds an unexpected special touch to each bowl.
Of course, if you don’t eat meat, you can easily omit the bacon to make this a vegetarian soup. Just add the rosemary to a skillet with some oil.
Once you’ve cooked the bacon, pull it out of the Dutch oven, and put everything else in. Cook up an onion, add the vegetables, herbs, and spices. Then stir in a touch of butter and flour. I debated back and forth about whether or not we needed the flour to create a creamy soup, but in the end, I wanted this gnocchi soup to be incredibly creamy. A bowl fit for some of the coldest night of the year.
So I added the flour!
Stir in a little broth and simmer everything together to allow the vegetables to cook and the flavors to mend together.
At this point, you’ll finish the soup with a splash of creamy milk and Asiago cheese. Add the gnocchi and simmer a few minutes until the gnocchi is soft.
Easy. EASY. A touch indulgent….and so delicious.
I’d highly recommend serving this soup with a side of crusty bread for dipping into that creamy broth. Add a nice side salad for color and you’ll have the perfect easy dinner.
If you’re planning to enjoy this soup leftover, be sure to first remove the gnocchi from the broth before refrigerating. That way the gnocchi won’t soak up all the broth. Then just add the gnocchi back in before serving.
And guys, that’s really about it. A simple recipe for a busy November Monday. If your night needs some warming soup, this should be it. I’m looking forward to making this again tonight on Instagram stories. It’s going to be good!
Looking for other easy Monday night dinners?? Here are my favorites:
Creamy French Onion and Mushroom Soup
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
One Pot Chicken and Sage Dumplings
Lastly, if you make this Creamy Gnocchi Soup with Rosemary Bacon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Gnocchi Soup with Rosemary Bacon
Servings: 6
Calories Per Serving: 1206 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 slices thick cut bacon, chopped
- 1 tablespoon fresh chopped rosemary
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil (or 1 teaspoon dried)
- 1-2 teaspoons fennel seeds use to your taste
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 4-6 cups low sodium vegetable broth
- 4-6 cups roughly chopped kale
- 1 1/2 cups canned coconut milk, heavy cream, or whole milk
- 1/2 cup grated parmesan or asiago cheese, plus more for serving
- 1 pound fresh potato gnocchi
Instructions
Stove-Top
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the carrots are tender.3. About 10 minutes before serving, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm...preferably with a crusty piece of bread.
Slow Cooker
- 1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Remove from the heat and add to the bowl of your crockpot. To the crockpot, add the broth. Cover and cook on low for 6-8 hours or on high for 4-5.4. During the last 15 minutes of cooking, stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth.5. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm
Instant pot
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the olive oil and onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, fennel, crushed red pepper, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. 2. Stir in the butter and flour, cook 1 minute. Turn the Instant Pot off. Add the broth. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream/milk, parmesan, and gnocchi. If the soup is too thick, add additional broth. Cook until the kale is wilted, about 10 minutes. 4. Serve the soup topped with the rosemary bacon and parmesan. Enjoy warm.
We have made this soup multiple times since it was first posted – so easy and delicious! I think it’s my favorite soup 🙂
Hi Victoria,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Loved this recipe! My family asked the I add it to our family recipe book! Thank you so much.
Hi Bridgette,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Overall, this is really good. Since there isn’t a specific weight for the carrots, I must have used giant carrots compared to what was intended. I’ll use alot less carrots next time. The soup was still delicious though. The rosemary bacon is amazing. The only other change I made was I added more red pepper and salt at the end because it was a little bland. I’ll definitely be making again!
Hi Katelyn,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
OMG, this soup is amazing!!!! The first time I tried it a co-worker brought it in for a potluck. Yesterday was a cold and wet winter day here in PA so I went home after work and decided to make it for my honey and me and again I was not disappointed at all. It was delicious. This will definitely will be on my fav soup list and will be one that I will be making a lot of. BTW, I used frozen cauliflower gnocchi and it was just as good!!
Hi Denise,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
So super yummy! We add shredded/chopped chicken. This is now one of our favorite recipes. Thank you!!
Hi Dianna,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
This was amazing!! Thank you for sharing!
Hi Alyssa,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
I’ve made this soup 3 times now. My son and I love and we make garlic bread with roasted garlic ???? Your recipes make me excited about cooking again, thank you!
Hi Aleah,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
Fantastic soup for a cold night – big hit with the family!
Hey Whitney,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!? xx
Hi there! I don’t have fresh potato gnocchi available to me – would using boxed potato gnocchi change the recipe?
Hi Janssen,
I am not familiar with boxed gnocchi…do you need to assemble the gnocchi first? I would probably follow the package instructions and then add to the soup. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I used boxed gnocchi and it turned out great. For that step 3, I just added the gnocchi first and turned up the heat on the soup. I let it simmer in there for about ten minutes until it was cooked, then added the kale, cream, etc.
Hi Katelyn,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
This is my favourite soup recipe. It is so flavourful and rich. I used good n gather canned coconut milk and it was perfect for the soup as it balanced out the salty/savoury flavours. I’ve been recommending it to everyone!
Hey Lynne,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
This recipe was amazing! I added a bay leaf & some Italian sausage for an extra kick. It’s creamy, cozy, and flavorful.
Hey Danielle,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Oh my goodness!! The soup was awesome. Not a fan of kale so like some others, I substituted the kale with spinach. I didn’t use the fennel seeds because I didn’t have any. My husband kept telling me that the recipe was a KEEPER! I agree. Thanks for all your posts. I enjoy them all!
Hey Lisa,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
I substituted the kale for spinach just because I had it on hand….and BTW I never leave reviews but this is too good to not share. The flavor is beautiful and the rosemary bacon adds so much to this. I used homemade chicken stock which I always think taste so good. Thank you for a wonderful recipe to make for my family. It was a hit!
Hi Kim,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
I tasted this recipe after taking it off the heat and was shocked I could make something taste this flavorful (it’s definitely the recipe that’s good, not the chef). Everything was perfect! I made it on the stove top just in a stock pot and it worked great. I don’t understand the 3.95 rating so had to review myself 🙂
Hi Lauren,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Is it ok to make without fennel seeds?
Hey Britt,
Yes, that would be totally fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan