Creamy Gnocchi Soup Bacon (Print Version)

Smooth gnocchi, crisp bacon, and veggies create a hearty soup with a velvety, flavorful broth.

# Components:

→ Meats

01 - 6 slices bacon, chopped

→ Vegetables

02 - 1 small yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 2 cups baby spinach, roughly chopped

→ Pasta

07 - 1 pound potato gnocchi

→ Dairy

08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 1/2 cup grated Parmesan cheese

→ Broth

11 - 4 cups low-sodium chicken broth

→ Spices & Seasoning

12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon black pepper
14 - Salt, to taste

→ Oil

15 - 1 tablespoon olive oil

# Method:

01 - In a large pot or Dutch oven over medium heat, cook chopped bacon until golden and crispy. Use a slotted spoon to transfer bacon to a plate, reserving about 1 tablespoon of bacon fat in the pot.
02 - Add olive oil to the pot. Sauté onion, carrots, and celery for 5 to 6 minutes until softened. Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Pour in low-sodium chicken broth, whole milk, heavy cream, and dried thyme. Stir well and bring to a gentle simmer.
04 - Add potato gnocchi and cook for 3 to 4 minutes until they float and become tender.
05 - Stir in chopped spinach, grated Parmesan cheese, cooked bacon (reserve some for garnish if preferred), black pepper, and salt to taste. Continue cooking for 2 minutes until spinach is wilted and broth is creamy.
06 - Adjust seasoning to preference. Ladle into bowls and garnish with reserved bacon and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • Ready in under an hour for quick weeknight comfort food
  • Family-friendly flavors that please picky eaters and grownups alike
  • A hearty soup that can be made all in one pot for easy cleanup
  • Great way to use up extra gnocchi or leftover veggies in the fridge
02 -
  • High in protein for a filling meal
  • Packed with veggies so it is hearty and wholesome
  • Easy to freeze and great for meal prep
03 -
  • Always cook the bacon until it is just shy of very crisp to avoid bitterness Save a spoonful for topping at the end
  • Use freshly grated Parmesan instead of pre-shredded for better melting and flavor
  • Let your broth simmer gently rather than boil to keep the dairy smooth I learned this trick from an old Italian neighbor and it is the secret to creamy non-grainy soups

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