Bacon Cheddar Gnocchi Soup

Bacon Cheddar Gnocchi Soup is one of those recipes that instantly makes you feel at home. I discovered this creamy, soul-warming soup on a particularly busy Tuesday when I needed something comforting but didn’t have hours to spend in the kitchen. The combination of crispy bacon, pillowy gnocchi, and melted cheddar created magic in just 40 minutes.

The moment I started frying the bacon, my kitchen filled with that irresistible smoky aroma that had my family gathering around before dinner was even ready. What makes this Bacon Cheddar Gnocchi Soup so special is how it balances indulgence with ease. The creamy broth clings to every piece of gnocchi, while the savory sausage and bacon add layers of flavor that make this comforting soup recipe a weeknight hero.

This is the kind of meal that turns a regular evening into something memorable without any fuss.

Simple Ingredients for Maximum Flavor

I always use high-quality bacon for this recipe because it really sets the flavor foundation. Pro tip: Don’t throw away those bacon drippings after frying. They add incredible depth when you cook the vegetables in them.

For the Soup Base:

• 6 slices bacon, diced
• 1 pound ground sausage (Italian or chicken sausage both work beautifully)
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced

For the Thickening:

• 2 tablespoons flour (gluten-free flour works equally well)
• 1 teaspoon smoked paprika

For the Creamy Texture:

• 4 cups chicken broth (use vegetable broth for a vegetarian version)
• 1 cup milk
• 1 cup heavy cream

For the Main Components:

• 1 pound gnocchi (fresh or frozen, both work great)
• 1 cup cheddar cheese, shredded (I prefer sharp cheddar for bolder flavor)

For Garnishing:

• 2 tablespoons fresh parsley, chopped (chives or green onions work too)

Pro tip: I recommend grating your own cheese instead of buying pre-shredded. It melts much smoother and creates that silky texture we’re after in this Bacon Cheddar Gnocchi Soup.

Step-by-Step Cooking Instructions

I recommend working through these steps in order without rushing. The key to this comforting soup recipe is building layers of flavor at each stage.

Step 1: Fry the diced bacon in a large pot over medium heat until crispy, about 5-7 minutes. You’ll see the bacon turn golden brown and smell that amazing smoky aroma. Remove the crispy pieces with a slotted spoon and set aside on a paper towel. Leave those flavorful drippings in the pot.

Step 2: Add the ground sausage to the same pot with the bacon drippings. Cook until browned, breaking it into small crumbles with your wooden spoon, about 5 minutes. The sausage should have no pink remaining. Remove and set aside with the bacon.

Step 3: Melt the butter in the pot (if needed, drain excess grease first, leaving about 2 tablespoons). Add the chopped onion, diced carrots, and minced garlic. Sauté until the vegetables soften and the onion turns translucent, about 4-5 minutes. The garlic should smell fragrant but not burnt.

Pro tip: If your garlic starts to brown too quickly, lower the heat. Burnt garlic will make your Bacon Cheddar Gnocchi Soup taste bitter.

Step 4: Sprinkle the flour and smoked paprika over the vegetables. Stir everything together until the flour coats the veggies and no white powder remains visible. Cook for about 1 minute while stirring constantly. This cooks off the raw flour taste and creates a roux base.

Step 5: Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the milk and cream, stirring until the mixture is smooth and starts to thicken slightly. The liquid should coat the back of your spoon.

Troubleshooting: If you see lumps, don’t panic. Just whisk vigorously or use an immersion blender for a few seconds to smooth things out.

Step 6: Bring the mixture to a gentle simmer (not a rolling boil). Stir in the gnocchi and cook until they float to the top and become tender, about 3-5 minutes. Watch carefully because overcooked gnocchi turn mushy.

Step 7: Reduce heat to low. Stir in the shredded cheddar cheese until completely melted and the soup turns creamy. Add back the crispy bacon and browned sausage, mixing everything together until well combined.

Step 8: Ladle the hot soup into bowls and garnish with fresh chopped parsley. The bright green adds a nice color contrast to the golden, creamy soup.

Perfect Pairings for This Hearty Soup

This rich and creamy Bacon Cheddar Gnocchi Soup pairs wonderfully with sides that add texture and balance to the meal.

Crusty Artisan Bread: The sturdy crust is perfect for soaking up every last drop of that creamy, cheesy broth. The contrast between the crunchy exterior and soft interior makes each bite satisfying.

Mixed Green Salad with Zesty Vinaigrette: A light, refreshing salad cuts through the richness of this comforting soup recipe beautifully. The acidity from the vinaigrette provides a bright contrast that cleanses your palate between spoonfuls.

Garlic Breadsticks: Warm, buttery breadsticks with a garlicky punch complement the bacon and cheese flavors without overwhelming them. Plus, they’re perfect for dunking.

Roasted Brussels Sprouts: The slight bitterness and caramelized edges of roasted Brussels sprouts balance the creamy, salty soup. A drizzle of balsamic adds even more depth.

Sparkling Apple Cider: This non-alcoholic drink brings refreshing sweetness that cleanses your palate between bites, making it one of the best sides for Bacon Cheddar Gnocchi Soup during fall and winter months.

Storing Your Leftover Soup

Store any leftover Bacon Cheddar Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. Make sure the soup has cooled completely before sealing the container to maintain freshness and prevent condensation buildup.

When you’re ready to enjoy it again, gently reheat the soup on the stovetop over low heat, stirring occasionally. If the soup appears too thick after refrigeration, add a splash of chicken broth or milk to bring back that creamy texture. I recommend reheating only the portion you plan to eat rather than the entire batch.

Pro tip: The flavors actually deepen and meld together after a day in the fridge, making leftovers taste even better. However, I don’t recommend freezing this soup because dairy-based recipes can separate and become grainy when thawed, affecting the smooth, creamy consistency that makes this dish so special.

More Comforting Soup Recipes to Try

This Bacon Cheddar Gnocchi Soup pairs beautifully with other hearty comfort foods that warm the soul on chilly evenings. For another creamy, satisfying option, the Creamy Cowboy Soup Recipe delivers bold flavors with ground beef and vegetables in a velvety broth. Those who love cheesy comfort will also enjoy the Garlic Parmesan Chicken Soup, which features tender chicken in a rich, garlicky parmesan base.

For variety at the dinner table, serve this bacon and gnocchi soup alongside the Crock Pot Chicken Parmesan Soup for an Italian-inspired feast, or try the Mexican Street Corn Soup for a zesty contrast. Round out the meal with fresh Garlic Bread Rolls for dipping into that creamy, cheesy broth.

Common Questions About This Recipe

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