This rich, creamy soup hugs you like a warm blanket. Soft gnocchi float in a cheesy broth with tender carrots, savory onion, and a hit of bacon for crunch. It’s smooth, cheesy, and just a little bit spicy if you like red pepper flakes.
Top reasons to make this: it comes together fast, uses simple pantry ingredients, and the whole family usually asks for seconds. If you love easy comfort food like a gooey mac, check out this ultimate mac and cheese for more cheesy ideas.
Why You’ll Love This Recipe
- Ready in 30 minutes for busy weeknights
- Made with simple pantry and fridge staples
- Comforting, kid-friendly, and great for leftovers
- Easy to tweak for spice or creaminess
Ingredients (For the Soup)
- 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)
- 1/4 tsp dried thyme
- 1/2–1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
- Optional garnish: chopped parsley or extra shredded cheddar
Step-by-Step Instructions of 30-Minute Cheddar Gnocchi Soup
- Cook the bacon in a skillet until crisp. Drain on paper towels and chop. Set aside.
- Heat the butter or oil in a large pot over medium heat. Add the diced onion and sliced carrots. Sauté until the onion is soft, about 5 minutes.
- Add the garlic (if using fresh), garlic powder (if using), dried thyme, red chili flakes, salt, and pepper. Cook 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Let cook 5 minutes to soften the carrots.
- Add the gnocchi to the simmering broth and cook according to package instructions (usually 2–4 minutes) until they float and are tender.
- Lower the heat and stir in the heavy cream or half-and-half. Heat gently do not boil.
- Gradually add the shredded cheddar, stirring until melted and smooth. Taste and adjust salt and pepper.
- Stir in most of the chopped bacon, saving a little for topping. Serve hot with extra cheddar and parsley on top.
Tips for Success
- Use full-fat cream for the creamiest texture and best mouthfeel.
- Add the cheese off the highest heat to avoid grainy curds—low and slow is key.
- Cook gnocchi directly in the broth so it soaks up flavor.
- Reserve some bacon to sprinkle on each bowl for texture.
Substitutions & Variations of 30-Minute Cheddar Gnocchi Soup
To Make It Vegan/Gluten-Free:
- Vegan: Use dairy-free cream and vegan cheddar, replace bacon with smoked tempeh or mushrooms for a smoky note.
- Gluten-free: Use gluten-free gnocchi (many are potato-based) and check that your broth is gluten-free.
Variations:
- Stir in cooked shredded chicken or canned white beans for extra protein.
- Swap cheddar for Gruyère for a nuttier flavor.
- Add spinach or kale in the last 2 minutes for greens.
- For a tangy twist, stir in 1–2 teaspoons Dijon mustard before adding cheese.
Storage Instructions of 30-Minute Cheddar Gnocchi Soup
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove; add a splash of broth or cream if it thickens.
Freezer: Gnocchi soups don’t freeze as well after adding cream and cheese—if you must freeze, freeze before adding cream and cheese for up to 2 months. Thaw and finish on the stove, then add dairy.
Make-Ahead: Chop the onion and carrots and cook the bacon a day ahead. Store separately in the fridge and finish the soup when ready.
Frequently Asked Questions (FAQ) of 30-Minute Cheddar Gnocchi Soup
Can I use store-bought gnocchi?
Yes — store-bought gnocchi works great and cuts the cook time.
What cheese melts best?
Sharp or medium cheddar melts well and gives a classic flavor. Mix in a little Gruyère for depth.
Can I make this dairy-free?
Yes. Use plant-based cream and vegan cheese, and swap bacon for smoked mushrooms or tempeh.
Final Toughts
This 30-Minute Cheddar Gnocchi Soup is a quick, cozy meal that warms you from the inside out. It’s creamy, cheesy, and simple enough for busy nights when you still want something homemade. Try the soup, leave a comment below, and give it a star rating to let others know how it turned out your feedback makes the kitchen feel friendlier.
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30-Minute Cheddar Gnocchi Soup
A rich, creamy soup with soft gnocchi in a cheesy broth, complemented by tender carrots, savory onion, and crispy bacon.
- Total Time: 30 minutes
- Yield: 4 servings
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)
- 1/4 tsp dried thyme
- 1/2–1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
- Optional garnish: chopped parsley or extra shredded cheddar
Instructions
- Cook the bacon in a skillet until crisp. Drain on paper towels and chop. Set aside.
- Heat the butter or olive oil in a large pot over medium heat. Add the diced onion and sliced carrots. Sauté until the onion is soft, about 5 minutes.
- Add the garlic, garlic powder, dried thyme, red chili flakes, salt, and pepper. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Let cook for 5 minutes to soften the carrots.
- Add the gnocchi to the simmering broth and cook according to package instructions until they float and are tender.
- Lower the heat and stir in the heavy cream or half-and-half. Heat gently—do not boil.
- Gradually add the shredded cheddar, stirring until melted and smooth. Taste and adjust salt and pepper.
- Stir in most of the chopped bacon, saving a little for topping. Serve hot with extra cheddar and parsley on top.
Notes
Use full-fat cream for the creamiest texture. Cook gnocchi in the broth for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian