You know those days when all you want is a big hug in a bowl? Yeah, me too! And when those days hit, say hello to my absolute favorite Bacon Cheddar Gnocchi Soup. It’s like comfort food royalty, seriously. This soup is pure magic – creamy, packed with savory goodness, and those pillowy gnocchi? Oh my gosh. It’s my go-to for chilly evenings, family get-togethers, or just when I need a little pick-me-up. The best part? It’s surprisingly easy to whip up, even on a weeknight. Get ready to fall in love!
Why You’ll Love This Bacon Cheddar Gnocchi Soup
Seriously, who wouldn’t want this in their life? Let me count the ways:
- Super Easy: It comes together fast, perfect for those busy weeknights.
- Pure Comfort: Creamy, cheesy, with all that bacon-y goodness – it’s like a warm hug!
- Hearty & Satisfying: Those tender gnocchi and savory sausage make it a meal in itself.
- Flavor Packed: The combo of sharp cheddar, thyme, and bacon is just *chef’s kiss*!
Gather Your Ingredients for Bacon Cheddar Gnocchi Soup
Alright, let’s get everything ready! For the most amazing Bacon Cheddar Gnocchi Soup, you’ll want to grab these goodies. Trust me, having them all prepped makes cooking a breeze:
- Olive Oil: Just a tablespoon to get things started. Any good olive oil will do!
- Italian Sausage: A pound of the sweet or hot kind works great. Just make sure it’s good quality!
- Veggies: We need one cup each of yellow onion, carrots, and celery, all chopped up nicely. This is the flavor foundation!
- Garlic: Two cloves, minced really fine. The smell alone is worth it.
- Chicken Broth: Six cups, the base of our lovely soup.
- Seasonings: One teaspoon of dried thyme, half a teaspoon of black pepper, and a quarter teaspoon of salt.
- Gnocchi: One 16-ounce package of potato gnocchi. The little potato pillows are the stars!
- Half-and-Half: One cup for that super creamy texture.
- Sharp Cheddar Cheese: A cup and a half, shredded. Go for sharp, it makes a difference!
- Fresh Parsley: Half a cup, chopped, for a pop of green and freshness.
- Bacon: About four slices, cooked until crispy and crumbled. This is for topping, of course!
Step-by-Step Guide to Making Bacon Cheddar Gnocchi Soup
Making this amazing Bacon Cheddar Gnocchi Soup is honestly a breeze! Just follow these simple steps and you’ll have a pot of pure cozy goodness in no time. It’s all about building those flavors layer by delicious layer, kind of like when I make my garlic herb potato soup or my super creamy cheesy vegetable chowder.
Sautéing Aromatics and Sausage for Your Bacon Cheddar Gnocchi Soup
Okay, first things first! Grab a nice big pot or a Dutch oven. Heat up about a tablespoon of olive oil over medium-high heat. Toss in that pound of Italian sausage and break it up with your spoon. Cook it until it’s all browned and yummy. Then, carefully scoop out the sausage with a slotted spoon, but leave those flavorful drippings right there in the pot! Now, add your chopped onions, carrots, and celery. Give them a stir now and then, and let them soften up for about 5 to 7 minutes. You want them tender, not mushy!
Building the Broth and Simmering
Next up, toss in your minced garlic and let it do its thing for just another minute until it smells amazing. Then, pour in those six cups of chicken broth. Add your dried thyme, black pepper, and salt. Give it all a good stir, and bring it up to a nice, gentle simmer. This is where all those flavors start to become friends!
Cooking the Gnocchi in the Bacon Cheddar Gnocchi Soup
Now for the best part! Add your package of potato gnocchi right into that simmering broth. They cook super fast, usually just 2 to 3 minutes. You’ll know they’re ready when they happily float their way up to the surface. Easy peasy!
Achieving Creaminess: Adding Dairy and Cheese
Turn your heat down to low, so we don’t boil anything. Stir in that cup of half-and-half first, and then slowly add your shredded sharp cheddar cheese. Keep stirring gently until all that cheese is melted into a beautiful, creamy sauce. Just make sure it’s perfectly smooth and creamy, but please, no boiling!
Finishing Touches and Serving Your Bacon Cheddar Gnocchi Soup
Finally, stir that cooked sausage back into the pot to warm through. Ladle your gorgeous Bacon Cheddar Gnocchi Soup into bowls. Top it off with a sprinkle of fresh chopped parsley and that delicious crumbled bacon. It’s ready to be devoured!
Tips for the Best Bacon Cheddar Gnocchi Soup
Want to make your Bacon Cheddar Gnocchi Soup absolutely sing? I’ve got a couple of little secrets that make all the difference. First, don’t skimp on the quality of your cheddar – a really good sharp cheddar melts better and gives you that perfect tangy bite. Also, make sure your sausage has enough flavor; it’s a big player here! Lastly, remember not to boil the soup after you add the cream and cheese, or it can get a little funky. Trust me on this; it keeps everything beautifully smooth and creamy, just like in my garlic herb potato dishes! Remember to use good quality salt, too, maybe check out a kosher salt guide if you’re curious.
Ingredient Spotlight: Gnocchi and Cheddar Cheese
Okay, let’s chat about two of the stars in this Bacon Cheddar Gnocchi Soup! Potato gnocchi are just perfect here because they’re so soft and tender when cooked, soaking up all that delicious broth. They give the soup that amazing, satisfying bite. And the cheddar? Oh, you absolutely need a good sharp cheddar. It melts beautifully, making the soup wonderfully creamy and giving it that classic, comforting flavor that just can’t be beat. It’s why I love it in my gnocchi dishes, too!
Variations for Your Bacon Cheddar Gnocchi Soup
While this Bacon Cheddar Gnocchi Soup is pretty perfect as is, I love playing around with it! If you want to switch things up, sometimes I’ll toss in some extra veggies like spinach or kale right at the end until it wilts – it’s a great way to add some green, like in my anti-inflammatory chicken soup. You could even sneak in some peas or bok choy for added nutrition, almost like in my bok choy chicken soup! For a little kick, a pinch of red pepper flakes can be nice, or you could even swap out the Italian sausage for ground turkey or chicken if you like!
Storing and Reheating Your Bacon Cheddar Gnocchi Soup
Got leftovers? Lucky you! Let your amazing Bacon Cheddar Gnocchi Soup cool down a bit, then pop it into an airtight container. It’ll keep well in the fridge for about 3 to 4 days. When you’re ready for more goodness, just reheat it gently on the stovetop over low-medium heat, stirring occasionally, until it’s bubbly and hot. You can also use the microwave, just heat it in bursts and stir!
Frequently Asked Questions about Bacon Cheddar Gnocchi Soup
Can I make this Bacon Cheddar Gnocchi Soup vegetarian?
Absolutely! To make this vegetarian, just skip the Italian sausage and bacon. You can add some extra veggies like mushrooms or white beans to give it more substance. It’ll still be super flavorful with all the herbs and cheese, sort of like my white bean soup!
What kind of sausage is best for this soup?
I usually go for mild or hot Italian sausage because it’s already seasoned so well. But honestly, any good quality ground pork or even ground chicken seasoned with Italian herbs would work. The key is that it adds a savory depth!
My soup isn’t thick enough, how can I make it creamier?
No worries! If you like your Bacon Cheddar Gnocchi Soup a little thicker, you can easily make a cornstarch slurry. Just mix one tablespoon of cornstarch with two tablespoons of cold water until it’s smooth, then stir it into the simmering soup at the very end. Let it cook for another minute or two until it thickens up nicely!
Can I use packaged pre-cooked gnocchi?
You sure can! Packaged potato gnocchi usually cooks really fast, often just a few minutes until they float. Just follow the package instructions. They work perfectly in this soup, making it a super quick meal, kind of like when I whip up my lentil soup!
Nutritional Information
Okay, so while this Bacon Cheddar Gnocchi Soup is pure comfort, you might be curious about the deets. Here’s a general idea of what you’re getting per hearty serving:
Calories: around 450 | Protein: about 25g | Fat: roughly 25g | Carbohydrates: approximately 30g.
Keep in mind, these numbers are just estimates! They can totally change depending on the exact ingredients you use and how you whip it up, but it gives you a good idea. If you’re looking for more protein-packed ideas, check out my high-protein meals! For more info on how I calculate nutrition, see my disclaimer.
Share Your Bacon Cheddar Gnocchi Soup Creations!
I just LOVE hearing from you guys! If you make this Bacon Cheddar Gnocchi Soup, please drop a comment below and let me know how it turned out. And if you share photos, tag me on social media – I’d be thrilled to see your creations!
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Bacon Cheddar Gnocchi Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and hearty soup with tender gnocchi, crispy bacon, and sharp cheddar cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (16 ounce) package potato gnocchi
- 1 cup half-and-half
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped fresh parsley
- 4 slices bacon, cooked and crumbled
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
- Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Add thyme, black pepper, and salt. Bring to a simmer.
- Add the gnocchi to the simmering broth. Cook according to package directions, usually 2-3 minutes, until they float to the surface.
- Reduce heat to low. Stir in half-and-half and shredded cheddar cheese until cheese is melted and soup is creamy. Do not boil.
- Stir in the cooked sausage.
- Ladle soup into bowls. Garnish with fresh parsley and crumbled bacon.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end and simmer until thickened.
- Adjust seasoning to your preference before serving.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Bacon Cheddar Gnocchi Soup, gnocchi soup, bacon soup, cheddar soup, creamy soup, easy soup, comfort food