Description
Creamy Gnocchi Soup with Rosemary Bacon that Wows Every Bite
Ingredients
Scale
- 8 oz thick cut bacon
- 2 tbsp fresh chopped rosemary
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 stalks celery
- 3 cloves garlic
- 1 tbsp fresh thyme leaves
- 1 tbsp dried basil
- 1 tsp fennel seeds
- 1 tsp crushed red pepper flakes
- 1 tbsp kosher salt
- 1 tsp black pepper
- 4 tbsp salted butter
- 1/4 cup all-purpose flour
- 4 cups low sodium vegetable broth
- 2 cups chopped kale
- 1 can canned coconut milk
- 1 cup heavy cream
- 1 cup grated parmesan
- 1 lb fresh potato gnocchi
Instructions
- In a large dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. Stir in the fresh rosemary, then remove the bacon and set aside.
- Add the olive oil and chopped onion to the pot and cook for 5 minutes, stirring until golden. Toss in the carrots, celery, minced garlic, and herbs. Cook for another 5 minutes until fragrant.
- Stir in the butter and flour for the roux, cooking for 1 minute. Gradually add the broth and simmer over medium heat for about 20 minutes.
- About 10 minutes before serving, stir in the chopped kale, cream or milk, grated cheese, and gnocchi. Add more broth if the soup is too thick.
- Ladle the soup into bowls and top with the crisp rosemary bacon and additional parmesan.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
Keywords: Creamy Gnocchi Soup, Rosemary Bacon, Soup Recipe