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–+ servings

Gnocchi Soup with Bacon and Rosemary

Creamy gnocchi soup with bacon and herbs
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Soup
Servings 4 servings

Ingredients
  

  • 6 slices of bacon cooked and chopped
  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 carrots chopped
  • 4 celery stalks chopped
  • 4 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp fennel seeds
  • 1 tsp dried rosemary crushed
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 2 tbsp salted butter
  • 2 tbsp flour
  • 6 cups chicken broth
  • 1 tsp chicken powder
  • 1 packaged chopped frozen kale or 1 bunch fresh, washed and chopped
  • 1 1/2 cups cream light cream, whole milk, or coconut milk
  • 1/2 cup grated parm
  • 1 lb gnocchi

Instructions
 

  • Add 1 tbsp of fat from cooking the bacon plus the oil to a soup pot. Add the carrots, celery, garlic, thyme, basil, rosemary, red pepper flakes, fennel, garlic powder, onion powder and a little salt and pepper to the pot. Cook for a few minutes until the vegetables are softened.
  • Stir in the butter and let it melt. Then stir in the flour. Slowly add the broth, whisking so no lumps form. Simmer for 20 minutes until vegetables are tender.
  • Add the kale, cream or milk, and the parmesan and stir gently. Allow to come to a gentle simmer. In another pot, cook the gnocchi according to the directions. Drain and add to the soup. Taste and adjust seasoning.
  • Serve topped with the chopped bacon and more grated parmesan.
Keyword Lunch, Main Dish, Soup
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