If there’s one thing that can turn a chilly Tuesday night into a little slice of heaven, it’s a steaming bowl of Bacon Cheddar Gnocchi Soup. This recipe is creamy, cheesy, and loaded with crispy bacon—basically, the food equivalent of your favorite oversized sweater. And if you’re the type who loves curling up with a hot, creamy bowl of goodness, you’ll also want to bookmark my Creamy Tuscan Chicken Soup—it’s equally cozy but with a garlicky, herby twist.
This soup comes together in under 40 minutes, which means you can whip it up between picking the kids up from practice and catching your favorite show. Whether you’re feeding a hungry family or just yourself (no judgment if you don’t want to share), this is the kind of meal that feels like a warm hug—without the awkward small talk.
Table of Contents
Why You’ll Love This Bacon Cheddar Gnocchi Soup
First off, let’s talk flavor. We’ve got smoky bacon, pillowy gnocchi, and melty cheddar all swimming in a silky broth. It’s hearty enough to fill you up, but still cozy enough to make you want to curl up under a blanket afterward.
And let’s be real—anything with bacon is automatically winning at life.
Plus:
- Fast and fuss-free – Less chopping, more eating.
- Family-friendly – Even picky eaters will be on board.
- Make-ahead magic – Tastes even better the next day (hello, meal prep).
Ingredients You’ll Need
Main Ingredients:
- 8–10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 4 cloves minced garlic)
- ¼ tsp dried thyme
- ½–1 tsp red chili flakes
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups cheddar cheese, medium or sharp, shredded
Step-by-Step: How to Make Bacon Cheddar Gnocchi Soup
1. Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Remove it and let it drain on a paper towel-lined plate. Keep about a tablespoon of the bacon grease in the pot for that magic flavor boost.
2. Sauté the Vegetables
Add the butter (or olive oil) to the pot, followed by onions and carrots. Cook for 5–7 minutes until they soften and your kitchen smells like happiness.
3. Add Broth and Seasonings
Pour in the chicken broth and bring it to a simmer. Add salt, pepper, garlic powder, thyme, and red chili flakes. Stir it like you mean it.
4. Cook the Gnocchi
Toss in the gnocchi and cook according to the package (usually just 2 minutes—blink and they’re done). I’m a little obsessed with gnocchi (can you tell?), so if you are too, my Creamy Crack Chicken Gnocchi is another must-try—it’s loaded with bacon, cheddar, and ranch flavor.
5. Stir in Cream and Cheese
Reduce heat to medium-low. Slowly add heavy cream, then gradually stir in shredded cheddar to avoid clumps.
6. Add Bacon and Serve
Mix most of the crispy bacon back into the soup, saving a handful for garnish. Ladle into bowls, top with extra cheese and bacon, and enjoy your edible cloud of comfort.
Tips for the Perfect Bacon Cheddar Gnocchi Soup
- Cheese choice matters – A sharp cheddar adds depth, but mild works if you want it kid-approved. Speaking of cheesy comfort, you can’t go wrong with a copycat Olive Garden Chicken Gnocchi Soup—it’s creamy, hearty, and surprisingly easy to make at home.
- Don’t boil after adding cheese – Unless you’re into grainy soup (and trust me, you’re not).
- Make it lighter – Use half-and-half instead of heavy cream, though you’ll sacrifice a little richness.
- Storage – Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove to keep it creamy.
A Little Story From My Kitchen
The first time I made this soup, it was during one of those “there’s nothing in the fridge” moments—except bacon, cheese, and a forgotten bag of gnocchi. I threw them together with some broth, and before I knew it, my family was asking for seconds (and thirds). Now it’s one of those recipes I keep on speed dial for busy weeknights.
FAQs About Bacon Cheddar Gnocchi Soup
Can I use store-bought gnocchi?
Absolutely! In fact, most of us do. Just cook it right in the soup for convenience. And if you’re feeling adventurous but still want that pasta-in-soup magic, my Creamy Chicken Tortellini Soup is a dreamy alternative—the little cheese-filled pasta pockets are next-level comfort.
Can I freeze Bacon Cheddar Gnocchi Soup?
I wouldn’t recommend it—dairy-based soups tend to separate when frozen.
Can I make it vegetarian?
Yes—skip the bacon, use veggie broth, and maybe add smoked paprika for that “bacon-y” depth.
The Final Scoop
This Bacon Cheddar Gnocchi Soup is the ultimate comfort food for when life feels a little too… life-y. It’s creamy, cheesy, and downright cozy, with just enough kick from the chili flakes to keep things interesting. Next time you’re craving something soul-warming but don’t have all night to cook, you know exactly what to make.
Now, if you’ll excuse me, I have a pot of this on the stove calling my name.
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Bacon Cheddar Gnocchi Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This creamy Bacon Cheddar Gnocchi Soup is loaded with tender potato gnocchi, smoky bacon, and melty cheddar in a rich, flavorful broth—perfect for a cozy weeknight dinner ready in under 40 minutes.
Ingredients
8–10 slices bacon, cooked and chopped
1 tbsp butter or olive oil
1 large onion, diced
2 large carrots, peeled and sliced
4 cups chicken broth
1–2 tsp salt
1 tsp black pepper
1 tsp garlic powder (or 4 cloves minced garlic)
¼ tsp dried thyme
½–1 tsp red chili flakes
16 oz gnocchi
2 cups heavy cream or half-and-half
2 cups cheddar cheese, medium or sharp, shredded
Instructions
In a large pot, cook bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate, reserving 1 tbsp of bacon grease in the pot.
Add butter or olive oil to the pot, then stir in onions and carrots. Cook for 5–7 minutes until softened.
Pour in chicken broth and bring to a simmer. Add salt, pepper, garlic powder, thyme, and red chili flakes. Stir well.
Add gnocchi and cook according to package instructions (about 2 minutes).
Lower heat to medium-low, add heavy cream, and stir in cheddar cheese gradually until melted and smooth.
Mix in most of the bacon, reserving some for garnish. Serve hot with extra bacon and cheese if desired.
Notes
Use sharp cheddar for bolder flavor or mild for a kid-friendly version.
Avoid boiling after adding cheese to prevent a grainy texture.
Store leftovers in an airtight container for up to 3 days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 1180 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 100 mg