This post may contain affiliate links, please see our privacy policy for details.
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!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This turned out awesome!
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
One of the best in my repertoire! A definite crowd pleaser.
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it 🙂 xTieghan
Would this freeze well??
Yes! I would just freeze the gnocchi separately! 🙂 xTieghan
made this last night for dinner and oh my gosh!! this is THE soup for the colder months. it’s so creamy and hearty but not too heavy. I made it with almond milk and it turned out incredible! thanks Tieghan 🙂
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it 🙂 xTieghan
I’m making this for Saturday dinner!
I plan to make homemade Gnocchi. Would I still follow the same steps and place the prepare but uncooked Gnocchi the last 10 minutes prior to serving?
Hi there! Yes, the steps would be the same 🙂 Hope you enjoy this soup! xTieghan
Tieghan,
I just wanted to say thank you for the wonderful work you do with HBH. I don’t cook much, however, yours is one of the first IG accounts I go to each morning.
Your God-given creativity shows in images of your recipes which, in my opinion, are pure art. You inspire me each morning, and if I do cook, it’s usually one of your creations. Each dish has become a hubby favorite and a “keeper” usually replacing a similar dish in my limited repertoire.
Thank you for the blood, sweat, and tears it takes to create excellence. I appreciate you.
Hi Donna! Thank you so much for your kind and thoughtful comment, I really appreciate it! xTieghan
How do you think cauliflower gnocchi would be in this? I am gluten free but this sounds amazing!
That would be delish! xTieghan
One of the best soups i ever had ?!! Thank you so much for your amazing recipes
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
This looks amazing! Do you think it would work with almond milk in place of the whole milk?
Yes, that should work fine! xTieghan
We made it last night with almond milk! We also used sage in place of the rosemary because that’s what we had on hand! It was still so rich and creamy and wonderful! My fiance asked if this could ‘go on rotation’, which is praise reserved for only his favorite meals! Thanks for the great recipe!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
I stopped at Aldi and thru didn’t have gnocchi, but they DID have cheese tortellini. I know it’s totally different, but it still came out so so good!
We made this on the stove top with coconut milk. At first, I was a little nervous because it doesn’t look like a very big meal but the soup was so hearty and filling! We had enough for 4 adult sized-bowls and a half bowl for my toddler. We will definitely make it again. It tasted so flavorful and amazing!
Hey there! Thanks so much for trying out this recipe, I hope you loved it! Happy Tuesday 🙂 xTieghan
Seriously delicious! I did add some shredded chicken, but the flavor of the soup was soooo good!
Hi there! Thanks so much for trying out this recipe, so glad you enjoyed it! 🙂 xTieghan
Going forward, it would be extremely helpful if you included information about leftovers in your recipe posts. How to best store leftovers? How long will leftovers keep?
Oh my. This soup was rich and delicious. Had to substitute homemade chicken stock for the vegetable and cheese tortellini for the gnocchi, but yum! Thank you Tieg!
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Ok that was pretty dang easy! It’s currently in my Instantpot smelling SO GOOD. My grandma is super excited for this soup!
Hi there! Thanks so much for trying out this recipe, I’m so glad to hear it was enjoyed 🙂 xTieghan
I want to make this in advance for a girls’ weekend (so I can spend more time hanging with friends instead of cooking!) – how far in advance can this be made, or does it freeze well? Should I wait to add the gnocchi just before I serve? Thanks! Shared the link with a friend and we’re so excited to try this!
Hi there! I would say that you can make the soup and freeze it and thaw it on the stove when you’re ready to serve, then just add the gnocchi in! 🙂 xTieghan
Can I leave out the kale all together? Do I need to adjust anything else if I do.
Hi there! Yes, you can definitely leave out the kale and you don’t need to adjust anything! xTieghan