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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.
Watch the How-To Reel
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.
This post was originally published on November 16, 2020
This is my favorite soup ever. I used gf gnocchi and served with my sourdough bread. My husband is always very complimentary of my food but rarely specifically asks me to make something for dinner. About a week after the first time I made this, he requested it! So I’ve made it twice now and will certainly again in the next month. I sent the link to a friend and she made it for her family and they all loved it too. They’re vegetarian and I told her: you can skip the bacon if you must, but don’t skip frying the rosemary. It’s genius.
Hey Jenn,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
You’ve done it again! Everyone in my fam loved this!!! Especially my 84 y/o grandma! Thanks Tieghan! Amazing as always!
Hey Sara,
Thank you so much for making the recipe. I am thrilled that it was enjoyed! xTieghan
Hi, I’m in the process of making the gnocchi soup, but when does the olive oil get added?
Hi Gretchen! Add the oil with the onion. Recipe is all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hands DOWN—our favorite soup! My husband and I LOVE this. I am GF so it is a great find when you can locate GF gnocchi and we did. It is comfort in a bowl! That bacon is outstanding! Just discovered your site a few months ago and am having fun trying recipes. Thank you for the goodness!
Hey Twila,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Twila! Just saw your review and am hoping you can help. I love this recipe (thanks Tieghan!!) and would love to make it for friends visiting who are GF. Aside from finding GF gnocchi, what else did you have to sub? Did you skip the flour or use GF flour? Thanks so much for any help!
I was wanting something warm during this cold weather & this was amazing! The flavors were SO good. I don’t usually like kale, but it was great in here and I used cauliflower gnocchi. Thanks for another yummy recipe!
Hey Samantha,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
Made this soup today. Perfect for snowy, cold January.
A really fantastic soup! Thanks for an excellent recipe! Xx
Hey Kelly-Jane,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
This was absolutely amazing! Super flavourful and filling and everyone that has tried it has given rave reviews! The Rosemary bacon is an awesome addition. I read some comments about taking out the gnocchi before putting it in the fridge for leftovers but mine was just fine leaving it in. Thanks for the great recipe as always!
Hey Nicole,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
This was fantastic. Followed recipe to a tee except to add trader joe’s cauliflower gnocchi at the end! You NEVER DISAPPOINT ❤️
Hey Kim,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
I made this for my husband, Mom, Dad, and toddler. It is EVERYONE’S new favorite soup. Rosemary bacon, pure genius.
Hey Meg,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Delicious recipe! Used spinach instead of kale and will be making this again.
Hi Pamela,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Made this on a cold, rainy Washington night. Even my leafy greens-averse husband scarfed it down. So glad we have enough for tomorrow night too!
Hey Josette,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Another winner Tieghan! My husband was
wanting to lick the bowl! Thanks for this
delicious recipe!!
Hey Stephanie,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
The whole family loves this so much we made it twice in one week! Thanks for another delicious recipe.
Hey Lindsey,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
literally so good!!! perfect for chilly days in the winter. I’ve already made this a few times for my family and they absolutely love it and always ask for me to make it again. im a high schooler who doesn’t have much experience cooking, and this recipe was really great because it’s hard to mess up and is super delicious. my mom doesn’t eat dairy so we set aside some for her and it still tastes great even without the milk and cheese (but obviously it’s much better with it :)) I always worry about food not having enough flavor but this was far from bland. I think that cooking the veggies and seasoning before adding the liquids is super important.
one thing that I found is that the amount of broth used isn’t enough for my family, so I doubled it and it was perfect. i was worried that doing this would make it too bland or something, but nope it was still full of flavor and great! the kale is a great addition to it. we have tried adding some shredded chicken to the soup also and it worked great. I don’t have fennel so I didn’t use it but it still turned out really well. I would HIGHLY recommend this!
Hey Jade,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
I was worried what to make because I was having a picky eater and an adventurous eater over for supper. The picky eater ate three bowls full of this soup. ☺️ Made it in the instant pot. So easy. Loved the flavors. Left out the celery so increased the carrots (I carry the very unpopular opinion that celery takes over the flavor of soup. It must be my tastebuds). Added corn as recommended by others and loved the flavor. Highly recommend this recipe. Felt like a special meal with very limited work.
Hey Cara,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan