I absolutely love this Bacon Cheddar Gnocchi Soup Recipe because it’s like a warm hug in a bowl—comforting, cheesy, and packed with smoky bacon goodness. It’s the perfect meal for chilly nights when you want something cozy but still a little special. What makes it stand out is how the tender gnocchi soaks up that creamy, cheddar-infused broth, and the big salty pops of bacon just take it over the top.
When I first tried this soup, I was blown away by how easy it was to pull together yet so deeply satisfying. Whether you’re whipping up dinner after a busy day or looking to impress friends with minimal fuss, this Bacon Cheddar Gnocchi Soup Recipe has you covered. Plus, it’s a crowd-pleaser—my family goes crazy for it every time I make it!
Why You’ll Love This Recipe
- Cheesy Comfort: The rich cheddar cheese blends perfectly with creamy broth for a luscious, comforting soup.
- Easy to Make: Simple ingredients and straightforward steps make this soup achievable even on a busy weeknight.
- Perfect Texture: Soft gnocchi and crisp bacon add layers of texture that make every spoonful interesting.
- Crowd Favorite: Whether family dinner or potluck, this soup disappears fast—everyone loves it.
Ingredients You’ll Need
The ingredients in the Bacon Cheddar Gnocchi Soup Recipe work together to create a balance of smoky, creamy, and savory flavors. When shopping, pick good-quality bacon and fresh vegetables to really elevate the dish.
- Bacon: Choose thick-cut if you want extra meaty texture, and cooking it crisp will bring the best flavor and crunch.
- Butter or Olive Oil: Adds richness and helps sautée the veggies just right.
- Onion: A classic base for depth in any savory soup; fresh and diced small for even cooking.
- Carrots: They add a touch of natural sweetness and color—don’t skip peeling them for a smooth texture.
- Chicken Broth: The heart of the soup’s savory backbone; low sodium lets you control seasoning better.
- Salt and Pepper: Essential for seasoning, adjust to taste as the soup cooks.
- Garlic Powder or Fresh Garlic: Fresh garlic will be more pungent and aromatic, but powder works great for ease.
- Dried Thyme: Adds a subtle herbal note that complements the cheese and bacon wonderfully.
- Red Chili Flakes: Brings a gentle kick—adjust based on your heat preference.
- Gnocchi: The star starch of this recipe; look for fresh or frozen gnocchi for the best silky texture.
- Heavy Cream or Half-n-Half: Cream makes the soup luxuriously rich, but half-n-half works if you want it a bit lighter.
- Cheddar Cheese: Use a sharp cheddar for that bold cheesy flavor that melts into the broth beautifully.
Variations
I love tweaking this Bacon Cheddar Gnocchi Soup Recipe depending on the season or who I’m feeding. Don’t hesitate to get creative and make it truly your own!
- Veggie Boost: Adding chopped kale or spinach near the end boosts nutrition without messing with the flavors—I add it when the gnocchi is almost done cooking.
- Spicy Kick: If you like heat, double the red chili flakes or toss in a dash of hot sauce for that punch I enjoy on colder nights.
- Dairy-Free Version: Swap heavy cream for coconut milk and use a dairy-free cheddar alternative; it’s surprisingly tasty and creamy!
- Bacon Swap: Turkey bacon or even pancetta offer a fun twist if you want something slightly different but still smoky.
How to Make Bacon Cheddar Gnocchi Soup Recipe
Step 1: Cook the Bacon to Perfect Crispness
I discovered the oven method is hands-down the easiest and cleanest way to cook bacon for this soup. Preheat your oven to 400°F, line a baking sheet with foil, and lay out your bacon slices so they don’t overlap. Bake for about 25-27 minutes until crispy, then drain on paper towels. This method frees up your stovetop and gives you perfectly even bacon every time.
Step 2: Sauté Onions and Carrots Until Tender
In a large pot over medium heat, melt the butter or heat olive oil. Add diced onions and sliced carrots, cooking them slowly for 10-15 minutes until soft and fragrant. This slow sauté develops the base flavor that makes your soup taste homemade and rich.
Step 3: Simmer with Broth, Cream, and Spices
Add the chicken broth and bring it to a gentle simmer. Once the veggies are tender, lower the heat to medium-low and stir in heavy cream or half-n-half along with salt, pepper, garlic powder, thyme, and red chili flakes. Let it gently simmer—watch it carefully to keep it from boiling, which can make the cheese clump later.
Step 4: Melt Cheese Carefully and Add Gnocchi
Gradually add your shredded cheddar cheese in small handfuls, stirring steadily to help it melt smoothly into the creamy broth. Once fully incorporated, toss in the gnocchi and cook just 2 minutes until they’re soft and floating. Taste for seasoning—sometimes it needs an extra pinch of salt or pepper to hit just right.
Step 5: Finish with Bacon and Serve
Now stir in the crispy bacon pieces, reserving a few for garnish if you like. Ladle the soup into bowls and top with extra cheese, green onions, and the reserved bacon for that irresistible finishing touch. Serve hot and enjoy every creamy, cheesy bite!
Pro Tips for Making Bacon Cheddar Gnocchi Soup Recipe
- Slow Sauté is Key: Taking your time to soften onions and carrots builds flavor you just can’t rush.
- Avoid Boiling After Adding Cheese: When the cheese goes in, keep the heat low to keep the texture silky, not grainy.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Cook Gnocchi Last: Add gnocchi near the end to prevent it from getting mushy and to keep that pillowy texture.
How to Serve Bacon Cheddar Gnocchi Soup Recipe
Garnishes
My favorite garnishes are extra crispy bacon shards, freshly sliced green onions, and a sprinkle of sharp cheddar cheese right on top. You can also add a dollop of sour cream or a sprinkle of fresh parsley for a touch of freshness and color.
Side Dishes
I often pair this soup with crusty bread or garlic toast—perfect for dunking. A light, fresh side salad also complements it well to balance the richness of the soup.
Creative Ways to Present
For special dinners, I like to serve this soup in small ramekins with a sprinkle of crispy bacon and melted cheddar on top, then broil until bubbly and golden. It’s fancy yet approachable and always impresses guests!
Make Ahead and Storage
Storing Leftovers
Leftover Bacon Cheddar Gnocchi Soup stores nicely in an airtight container in the fridge for up to 3 days. I found that the flavors deepen overnight, making it even better the next day.
Freezing
Freezing works too, though the gnocchi can get a bit softer after thawing. If I freeze, I usually undercook the gnocchi slightly before freezing so it holds up better later.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring to keep the cheese from separating. If it’s too thick, a splash of broth or cream helps bring back that perfect soup texture.
FAQs
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Can I use frozen gnocchi for the Bacon Cheddar Gnocchi Soup Recipe?
Absolutely! Frozen gnocchi works wonderfully for this soup. Just add it directly to the simmering soup and cook an extra minute or two until tender. Fresh gnocchi melts in your mouth more delicately, but frozen is a fantastic time-saver.
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How do I prevent the cheese from clumping in the soup?
The key is to lower the heat before adding cheese and add it gradually while stirring continuously. Avoid letting the soup boil after cheese is added, as high heat can cause it to seize and become grainy. Using freshly grated cheese also helps it melt smoothly.
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Is there a substitute for heavy cream in this Bacon Cheddar Gnocchi Soup Recipe?
Yes! You can substitute heavy cream with half-n-half for a lighter soup, or even a mix of milk and cream cheese for texture. Non-dairy alternatives like canned coconut milk also work if you want a dairy-free version but will slightly change the flavor profile.
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Can I make this soup vegetarian?
To make it vegetarian, skip the bacon and use vegetable broth instead of chicken broth. You might want to add smoked paprika or liquid smoke to mimic that smoky bacon flavor. There are also vegetarian “bacon” bits available that can add that crispy, smoky element.
Final Thoughts
This Bacon Cheddar Gnocchi Soup Recipe has become one of my go-to meals whenever I’m craving something warm, cheesy, and a little indulgent. It’s easy enough for a weeknight but special enough for guests, hitting all those comfort food notes just right. I can’t recommend giving it a try enough—once you taste that creamy, cheesy broth with tender gnocchi and crispy bacon, you’ll see why it’s a winner in my kitchen!
Print
Bacon Cheddar Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Bacon Cheddar Gnocchi Soup is a rich and creamy comfort food perfect for chilly days. Featuring crispy bacon, tender gnocchi, sharp cheddar cheese, and a flavorful blend of vegetables and spices, this soup is hearty and satisfying. The combination of savory broth, creamy dairy, and melted cheese makes for an indulgent meal that’s easy to prepare on the stovetop.
Ingredients
Soup Base
- 1 Tablespoon Butter or Olive Oil
- 1 large Onion, diced
- 2 large Carrots, peeled and sliced into small pieces
- 4 cups Chicken Broth
- 1 to 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder or 4 cloves minced garlic
- 1/4 teaspoon Dried Thyme
- 1/2 to 1 teaspoon Red Chili Flakes
Main Ingredients
- 8-10 slices Bacon
- 16 ounces Gnocchi
- 2 cups Heavy Cream or Half-n-Half
- 2 cups Cheddar Cheese, shredded
Instructions
- Cook Bacon: Cook the bacon using your preferred method (oven or skillet) until crispy. For the oven method, preheat to 400°F, lay bacon on foil-lined baking sheet, and cook for 20-27 minutes. Once cooked and cooled, cut bacon into small pieces and set aside.
- Sauté Vegetables: Heat a large pot over medium heat and add butter or olive oil. Add diced onions and sliced carrots and cook until tender, about 10-15 minutes.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Allow the vegetables to soften fully.
- Add Cream and Spices: Reduce heat to medium-low and stir in heavy cream or half-n-half along with salt, pepper, garlic powder (or minced garlic), dried thyme, and red chili flakes. Let the soup simmer gently without boiling to avoid clumping when cheese is added.
- Incorporate Cheese: Gradually add the shredded cheddar cheese in increments, stirring continuously to ensure it melts smoothly without clumping into the soup.
- Cook Gnocchi: Stir in the gnocchi and cook for approximately 2 minutes until the gnocchi is heated through and tender.
- Final Seasoning and Assembly: Taste the soup and adjust salt and pepper as desired. Stir in the bacon pieces, then serve hot. Garnish with green onions, additional grated cheese, and extra bacon if desired.
Notes
- Bacon can be cooked in the oven (preferred) or in a skillet. Oven method: preheat to 400°F, cook bacon for 20-27 minutes on a foil-lined sheet for even crispiness.
- Do not let the soup boil after adding dairy to avoid cheese clumping.
- For a spicier soup, increase red chili flakes to taste.
- Use half-n-half as a lighter alternative to heavy cream, adjusting richness to preference.
- Gnocchi cooks quickly; avoid overcooking to prevent mushiness.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 105mg
