Warm up your day with a bowl of this irresistibly cozy, creamy gnocchi soup. This gnocchi soup recipe is packed with yummy flavorful ingredients that offer a wonderfully warm and filling Fall soup. And it’s so great for harvest time. This recipe uses bacon, cheddar cheese, sweet shredded carrots and chopped spinach in a creamy soup base for a comforting meal that’s healthy and delicious.
And it’s very easy to make and takes just a few minutes. Perfect for a quick lunch or a satisfying dinner with your favorite sides or hearty artisan bread. This soup is wonderful with our Garlic Rosemary sourdough bread, by the way. 🙂
Why You’ll Love This Gnocchi Soup Recipe:
This soup is hearty enough to be a full meal on its own, and it’s one of those dishes that feels like a hug. It’s easy to make, comes together in one pot, and is perfect for busy weeknights, lazy weekends, or even impressing guests. I’ve made it a few times now, and it never disappoints.
How to Love It Even More: Lets talk ingredients:
Here’s what you’ll need:
- Bacon for that salty, smoky crunch
- Onion and garlic for that fragrant base (your house will smell delicious)
- chicken Broth, milk and heavy cream for a rich, velvety texture
- Potato gnocchi (A store-bought gnocchi like this one works well)
- Sharp cheddar cheese—freshly shredded
- Shredded Carrots and fresh spinach offer sweetness and texture.
- fresh or dried thyme, salt and pepper are all the seasonings this soup needs to enhance it.
Notes On the Ingredients:
- The bacon I chose is a centercut bacon. This cut is meatier and holds up well in the soup and has way less fat in it.
- On all of the veggies, just use the freshest you can find for the very best flavor and texture. I mean a real yellow or white onion, 2 fresh whole garlic cloves, minced and chopped (or pressed) and freshly shredded carrots and fresh spinach. It will make a difference in the soup flavor and texture and really doesn’t take too long to chop up. I used fresh thyme as well. It adds more color and texture to the soup and makes a nice garnish too.
- My husband loved this soup and really enjoyed all the flavors in it. He did tell me to chop the spinach smaller though. He’s not a fan of the long strings of spinach. I like them though. You do you.
- I also added more gnocchi than the recipe called for since I could only find 12 oz. bags. I photographed this soup with exactly 16 oz. of gnocchi before I added in the extra. So this is what 16 oz of gnocchi looks like in the soup. The extra worked well though.
- I used full fat milk and heavy cream in this soup and recommend both for a richer flavor.
This is such a simple soup with easy to find ingredients, and takes just a few minutes to make. But the best part? When these ingredients come together, it tastes like so much more than the sum of its parts. A creamy, cozy soup with plenty of Fall flavors.
We’d Love to know what you do with this soup recipe. If you have questions or want to share your experience with this gnocchi soup recipe please add your comment in the comment section below. Enjoy!
Cozy Cheddar Bacon Gnocchi Soup Recipe
This gnocchi soup recipe is packed with yummy flavorful ingredients that offer a wonderfully warm and filling Fall soup. Fresh ingredients add the best flavor and texture. A delicously creamy, cheesy gnocchi soup the whole family will enjoy. And its so quick! Ready to eat in less than 30 minutes.
Ingredients
- 6 slices bacon, chopped (more if you want some for garnish)
- 1 Cup onion, diced
- 2 cloves garlic, minced (1 Tbsp)
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk
- 1 cup heavy cream
- 1 (16 oz) package potato gnocchi (up to 24 oz will work)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded carrots
- 1 cup chopped spinach
- 1 tsp dried (or fresh) thyme
- Salt & black pepper, to taste
- Fresh parsley or green onions, bacon or fresh thyme for garnish
Instructions
- In a large pot or Dutch oven, cook chopped bacon until crispy.
Remove bacon and set aside on a paper towel. Leave about 1-2 tbsp bacon fat in the pot. - Add onion and garlic to the pot, cooking until softened (about 3 minutes).
- Pour in the chicken broth, milk, and heavy cream. Stir well.
Season with thyme, salt, and pepper. Bring to a gentle simmer. - Stir in the gnocchi and carrots.
- Let simmer 3-4 minutes, until gnocchi float and are tender.
- Stir in shredded cheddar a handful at a time until melted and creamy.
- Mix in spinach, and cook 1-2 minutes until wilted.
- Return bacon to the pot (reserve some for topping if you like).
- Adjust seasoning with extra salt, pepper, or cheese to taste.
- Garnish with parsley or green onions before serving.
Notes
Tips & Variations:
Thicker soup: Add 2 tbsp flour to onions before adding broth, or reduce liquid slightly.
Lighter option: Swap half-and-half for heavy cream, or use evaporated milk.
Extra flavor: Add a pinch of smoked paprika for a smoky, cheesy depth.
Nutrition Information
Yield
8Serving Size
1 1/2 CupsAmount Per Serving Calories 475Total Fat 36gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 12gCholesterol 112mgSodium 1227mgCarbohydrates 16gFiber 2gSugar 5gProtein 23g
More Soup Recipes:
We have SO many excellent soup recipes on this blog in our Soups, stews and chili section. Here are just a few to whet your appetite.