Bacon Cheddar Gnocchi Soup
A creamy soup made with pillowy gnocchi, smoky bacon, sharp cheddar, and pantry seasonings that's prepared with ease in a pressure cooker.
Equipment
- 1 Large pot
Ingredients
Main ingredients
- 4 cups chicken broth
- 2 tablespoons dry minced onion
- 2 carrots peeled and sliced
- 2 oz sliced mushrooms
- Dash of red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon ground thyme
- ½ teaspoon dried rosemary
- 16 oz gnocchi
- 5 slices cooked bacon crumbled
- 1 cup shredded sharp cheddar
- ½ cup heavy cream
- 1 cup chopped spinach
Instructions
Instructions
- Get your large pot out and cook the bacon over medium heat until it's crispy. Set the bacon aside but leave the rendered fat in the pot.
- Toss in the dry minced onion, sliced carrots, and mushrooms. Sauté these until the veggies are tender, about 5 minutes.
- Stir in chicken broth, red pepper flakes, garlic powder, black pepper, thyme, and rosemary. Bring to a rolling boil.
- Add gnocchi gently to the pot. Stir occasionally. They're done when they float to the surface.
- Stir in crumbled cooked bacon and let everything heat through. Finally, add shredded sharp cheddar and heavy cream. Stir until melted and creamy. Toss in chopped spinach just until it wilts.
Notes
Serve with crusty bread or garlic toast for a complete meal.