Bacon Cheddar Gnocchi Soup

This Bacon Cheddar Gnocchi Soup is what I turn to when the weather chills and I want a meal that comforts everyone at my table. Each bowl blends chewy gnocchi with velvety cheddar and smoky bacon for a soup that tastes like a splurge but takes barely half an hour to make. It is the ultimate warm-up supper—a surefire hit for both weeknights and lazy weekends.

The first time I whipped up this soup was after an evening walk on an icy January night. The scent of sizzling bacon and melting cheddar made our whole home feel instantly cozier and the soup disappeared fast.

Ingredients

• Bacon: eight to ten slices for bold smoky flavor choose thick-cut for best results
• Butter or olive oil: adds richness and helps sauté vegetables look for a fresh pale-yellow butter
• Large onion: diced for sweetness and depth use a firm heavy onion with tight skins
• Large carrots: peeled and sliced these bring natural sweetness and color opt for vibrant orange carrots
• Chicken broth: four cups as the base seek out low-sodium broth for better seasoning control
• Salt: one to two teaspoons brings everything together sea salt preferred for purity
• Black pepper: one teaspoon for subtle heat and flavor freshly ground yields more aroma
• Garlic powder or four cloves minced garlic: both give robust flavor use fresh garlic for the most pungent taste
• Dried thyme: just a pinch for warmth and earthiness
• Red chili flakes: for a kick use as little or as much as you want
• Gnocchi: sixteen ounces for hearty texture aim for pillowy store-bought or homemade works
• Heavy cream or half-and-half: two cups for silky mouthfeel choose organic if possible
• Shredded cheddar cheese medium or sharp: two cups creates the soup’s signature cheesy pull grate your own for smoother melting

Instructions

Prepare the Bacon:

Cook your bacon until crisp over medium heat either in a skillet or in the oven. Chop it into bite-sized pieces and set aside. The bacon should be golden brown and just crunchy not burnt.

Sauté Vegetables:

In a large heavy pot heat the butter or olive oil over medium-low. Add diced onions and carrot slices. Gently cook for around eight to ten minutes until the onions are translucent and the carrots have softened. Stir occasionally to prevent browning.

Start the Broth:

Pour the chicken broth into the pot with the vegetables. Increase heat to medium and allow it to come to a light simmer. This infuses the broth with a bit of sweetness from the carrots and onions.

Make It Creamy and Cheesy:

Reduce the heat to low and stir in your heavy cream or half-and-half. Sprinkle in salt black pepper garlic thyme and chili flakes if using. Slowly add the shredded cheddar cheese in small handfuls stirring constantly until each batch is fully melted before adding more. This gradual melting prevents the cheese from clumping.

Cook the Gnocchi:

Add the gnocchi to the bubbling soup and cook for approximately two minutes or until the gnocchi float to the top and become tender but not mushy. Stir often to keep them from sticking together.

Finish and Serve:

Stir in your cooked chopped bacon. Taste the soup and adjust salt and pepper if needed. Ladle piping hot into bowls and enjoy immediately garnished with extra cheese or bacon if you have some left.

Cheddar is my favorite part here. Its sharpness balances the richness and is the ultimate soup-melter. Once my kids tried dipping crusty bread into the bubbling cheese they started requesting this soup every month in winter.

Storage Tips

Transfer cooled soup to an airtight container and refrigerate for up to three days. Gnocchi will absorb liquid so add a little extra broth when reheating. For best texture reheat gently on the stovetop over low heat stirring often.

Ingredient Substitutions

Swap heavy cream for half-and-half if you want something lighter. Smoked turkey bacon works well for a lower fat version. Parmesan can stand in for cheddar if you want a nuttier flavor profile. For extra veggies stir in a couple handfuls of spinach or kale at the end and simmer until wilted.

Serving Suggestions

This soup goes beautifully with a simple green salad or a loaf of crusty bread for dipping. For a crispy topping sprinkle more bacon bits or extra cheese right before serving. Add chopped fresh herbs such as chives or parsley for a bit of color and freshness.

Cultural and Historical Context

Gnocchi soup is a staple in many Italian kitchens often served for holidays and cozy family dinners. This variation takes the classic and amps it up with American flavors like smoky bacon and sharp cheddar. Mixing cultures in a pot is one of the joys of home cooking for me.

Seasonal Adaptations

In spring add peas or asparagus tips for brightness. Summer squash makes a sweet addition diced and sautéed with carrots. In autumn fold in a handful of baby spinach for color and vitamins.

Success Stories

A college friend made this soup for a group movie night and everyone asked for seconds. Another reader told me it became their go-to snow day lunch. My sister pairs it with apple slices for a lunch her picky kids love.

Freezer Meal Conversion

Pour cooled soup into freezer-safe containers leaving space for expansion. Freeze for up to two months. Let thaw overnight in the fridge before gently heating on the stove. Add a splash of broth or cream to restore the creamy texture.

This soup is ready in under an hour and makes enough to please a hungry crowd. Enjoy it on any chilly night when you crave something cozy and comforting.

FAQs for This Recipe

→ How do I keep gnocchi from getting mushy?

Add gnocchi towards the end of cooking and let them cook just until tender. Overcooking can make them mushy.

→ Can I use a different cheese besides cheddar?

Yes, try gouda, mozzarella, or a blend for a different flavor profile. Choose a cheese that melts well.

→ Is there a way to lighten this soup?

Use half-and-half instead of heavy cream for a lighter texture, and consider adding leafy greens like spinach or kale.

→ How do I store leftovers?

Store soup in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the gnocchi.

→ Can this be made gluten free?

Yes, be sure your gnocchi is labeled gluten free, as the other main ingredients are naturally gluten-free.

→ What can I serve with this soup?

Crusty bread, a green salad, or roasted vegetables pair well with this comforting, hearty dish.