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!

overhead photo of Creamy Gnocchi Soup with Rosemary Bacon and hands on bowl

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.

prep photo of gnocchi

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.

Creamy Gnocchi Soup with Rosemary Bacon in soup pot

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.

overhead close up photo of Creamy Gnocchi Soup with Rosemary Bacon

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.

side angled photo of Creamy Gnocchi Soup with Rosemary Bacon

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!

overhead photo of Creamy Gnocchi Soup with Rosemary Bacon

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.

SavePrintEmail

Watch the How-To Reel

Ingredients

US Customary – Metric

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.
View Recipe Comments
overhead horizontal photo of Creamy Gnocchi Soup with Rosemary Bacon

This post was originally published on November 16, 2020
4.10 from 2144 votes (1,974 ratings without comment)

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  4. 5 stars
    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 🙂

    Reply

  5. 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?

    Reply

  6. 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.

    Reply

      1. 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!

        Reply

      2. 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!

        Reply

  10. 5 stars
    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!

    Reply

  12. 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?

    Reply

  13. 5 stars
    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!

    Reply

      1. 5 stars
        Ok that was pretty dang easy! It’s currently in my Instantpot smelling SO GOOD. My grandma is super excited for this soup!

        Reply

  14. 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!

    Reply

    1. 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

      Reply