Imagine a bowl of pure comfort that combines the crispy allure of bacon, the earthy richness of mushrooms, and the pillowy softness of gnocchi, all swirled together in a luxuriously creamy broth. This isn't just another soup – it's a culinary hug that promises to transform your ordinary meal into an extraordinary experience. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-quality dish, this Creamy Bacon Mushroom Gnocchi Soup is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g gnocchi
- 4 slices bacon, chopped
- 200g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 200g of gnocchi, 4 slices of bacon (chopped), 200g of sliced mushrooms, 1 chopped onion, 2 minced garlic cloves, 4 cups of chicken broth, 1 cup of heavy cream, salt and pepper to taste, and fresh parsley for garnish.
- In a large pot or Dutch oven, place the chopped bacon over medium heat. Cook the bacon until it becomes crispy, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, use a slotted spoon to remove it from the pot and place it on a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of the bacon fat in the pot for added flavor.
- Add the chopped onion to the pot with the bacon fat. Sauté the onion over medium heat for about 3-4 minutes until it becomes translucent and fragrant.
- Stir in the minced garlic and sliced mushrooms. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Pour in the 4 cups of chicken broth and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes to meld the flavors.
- Once simmering, add the gnocchi to the pot. Cook according to the package instructions, usually around 2-3 minutes, or until the gnocchi float to the surface, indicating they are done.
- Reduce the heat to low and stir in the 1 cup of heavy cream. Mix well to combine and let the soup heat through for another 2-3 minutes. Do not let it boil.
- Season the soup with salt and pepper to taste. Remember that the bacon and chicken broth may already contain salt, so taste before adding more.
- Once the soup is heated through and seasoned to your liking, return the crispy bacon to the pot and stir to combine.
- Serve the soup hot, garnished with freshly chopped parsley for a touch of color and freshness. Enjoy your creamy bacon mushroom gnocchi soup!
Tips
- Bacon Perfection: Cook bacon until it's truly crispy for maximum flavor. The rendered fat will be your secret flavor weapon.
- Mushroom Magic: Don't rush the mushroom cooking process. Let them release their moisture and develop a deep, rich flavor before adding broth.
- Gnocchi Timing: Add gnocchi towards the end of cooking and watch carefully. They're done as soon as they float to the surface – overcooking will make them mushy.
- Cream Caution: Add heavy cream at the very end and keep the heat low to prevent separation or curdling.
- Seasoning Secrets: Taste as you go! The bacon and broth already contain salt, so season gradually.
- Fresh Finish: The chopped parsley isn't just for looks – it adds a bright, fresh note that cuts through the richness of the soup.
- Make-Ahead Tip: This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 18g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 90mg
