A hearty soup made with gnocchi, bacon, and fresh spinach, perfect for chilly weather.
Servings 6servings
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Ingredients
For the Soup
1packagegnocchi (about 16 ounces)Use store-bought gnocchi for convenience.
4stripsbacon, choppedCan drain excess fat for a lighter soup.
1mediumonion, chopped
2clovesgarlic, minced
4cupschicken brothUse vegetable broth for a vegetarian version.
2cupsfresh spinach
1cupdiced tomatoes (canned or fresh)
1teaspoonItalian seasoningCan use fresh herbs instead.
to tasteSalt and pepper
for servingto tasteGrated Parmesan cheese
Instructions
Preparation
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pan.
In the same pot, add the chopped onion. Cook for about 3-4 minutes until it starts to soften. Add the minced garlic and cook for an additional minute.
Pour in the chicken broth and add the diced tomatoes. Stir well.
Sprinkle in the Italian seasoning, and add salt and pepper to taste. Bring the mixture to a gentle boil.
Once boiling, add the gnocchi to the soup. Cook according to the package instructions, usually around 2-3 minutes until the gnocchi are tender.
Stir in the fresh spinach and cooked bacon. Let it simmer for a minute until the spinach wilts.
Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Enjoy hot!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently. For freezing, cool before adding gnocchi.