Rosemary Bacon Soup (Printable Recipe Version)
A comforting Mediterranean-inspired bowl full of soft gnocchi, crispy bacon, and creamy veggies. The perfect pick on chilly days.
# Ingredients You’ll Need:
01 -
Chunk up 4 slices of thick bacon.
02 -
1 tablespoon chopped fresh rosemary.
03 -
2 tablespoons of olive oil.
04 -
Dice 1 yellow onion.
05 -
Chop 6 carrots.
06 -
Cut up 4 celery stalks.
07 -
3 garlic cloves, finely minced.
08 -
A couple tablespoons of fresh thyme.
09 -
1 tablespoon of basil.
10 -
1½ teaspoons fennel seeds.
11 -
A pinch of red chili flakes.
12 -
2 tablespoons of butter.
13 -
2 tablespoons of flour.
14 -
5 cups of vegetable stock.
15 -
5 cups kale, torn into smaller pieces.
16 -
1½ cups of milk or cream.
17 -
½ cup grated parmesan.
18 -
1 pound of soft potato gnocchi.
# Steps to Make It:
01 -
Fry up the bacon with rosemary, scoop it out when crisp, and save the grease.
02 -
In the bacon drippings and some olive oil, soften the onion until golden. Toss in carrots, celery, garlic, and add the herbs.
03 -
Melt butter, stir in flour, and cook briefly. Pour in veggie broth and simmer for 20 minutes.
04 -
Mix in the kale, milk or cream, the cheese, and gnocchi. Let it simmer until warm.
05 -
Ladle into bowls, scatter rosemary bacon on top, and sprinkle extra cheese.
# Extra Information:
01 -
You can cook this in a slow cooker (6–8 hours) or an Instant Pot (6 minutes on pressure).
02 -
Add extra broth if it turns out too thick.
03 -
Tastes fantastic with crusty bread on the side.