Go Back
–+ servings
A bowl of creamy gnocchi soup topped with crispy bacon bits, breadcrumbs, and fresh herbs. Part of The Only Soup Recipes Recipe You’ll Need (2025).

The Only Soup Recipes Recipe You’ll Need (2025)

This recipe offers a hearty and comforting soup, perfect for busy individuals and families seeking nutritious meal solutions. It combines caramelized onions, tender chicken, gnocchi, and a creamy cheddar broth, topped with crispy bacon and Parmesan bread crumbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Caramelizing Onions 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 bowls
Course: Dinner
Calories: 617
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramelized Onions
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 medium sweet onions, thinly sliced
  • 1 pinch salt
For the Parmesan Bread Crumbs
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
For the Soup
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1/2 cup sliced fennel bulb
  • 3 cloves garlic, minced
  • 1/4 cup white wine
  • 6 cups chicken stock
  • 3 cups chopped fresh kale
  • 1 cup crumbled cooked bacon, divided
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups shredded cooked chicken breast
  • 1 package (8 ounces) potato gnocchi
  • 2-1/2 cups shredded cheddar cheese
  • 1 cup heavy whipping cream, warmed
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Equipment

  • Dutch Oven or soup pot
  • Baking sheet
  • Small bowls

Method
 

  1. To caramelize the onions, heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add onions; cook 4-5 minutes, stirring occasionally. Stir in salt. Reduce heat to low; cover. Cook until onions are soft, about 15 minutes, stirring occasionally. Remove the lid; cook another 20 minutes or until very soft and browned, stirring occasionally. Transfer to a small bowl; set aside.
  2. Preheat oven to 350°F (175°C). Line a 15x10x1-in. baking sheet with aluminum foil or parchment paper. To make the bread crumbs, combine panko, Parmesan, and melted butter in a small bowl. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown. Remove; let cool.
  3. To make the soup, add olive oil and butter to the same Dutch oven or soup pot over medium heat. Add celery and fennel; cook until softened and beginning to brown, 7-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add white wine; bring to a simmer, scraping the browned bits up from the bottom until mostly dissolved, 1-2 minutes.
  4. Add caramelized onions, chicken stock, kale, 3/4 cup crumbled bacon, soy sauce, salt, thyme, and pepper to the pot; bring to a boil. Reduce the heat. Cover; simmer for 10-15 minutes.
  5. Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered until gnocchi floats to the top, 2-3 minutes. Stir in shredded cheese. Place cream in a small bowl; add a small amount of hot soup broth to the bowl to temper it. Slowly pour the mixture into the soup, stirring constantly. Stir in cayenne pepper.
  6. In a small bowl, whisk together cornstarch and water. Stir into the soup; simmer until thickened, 2-3 minutes.
  7. Ladle soup into serving bowls. Top each with remaining crumbled bacon and Parmesan bread crumbs. Serve immediately.

Nutrition

Calories: 617kcalCarbohydrates: 28gProtein: 33gFat: 41gSaturated Fat: 21gCholesterol: 133mgSodium: 1657mgFiber: 2gSugar: 4g

Notes

This recipe is designed for busy individuals and families, offering a nutritious and satisfying meal that simplifies meal prep. It can be adapted for various dietary preferences while maintaining comfort and flavor.

Tried this recipe?

Let us know how it was!