Ingredients

4 slices thick-cut bacon, chopped (optional)

8 fresh sage leaves

1 yellow onion, chopped

1 cup chopped carrots

1/2 cup chopped celery

2 cloves garlic, chopped

2 tablespoons fresh thyme leaves

Salt and black pepper, to taste

2 tablespoons all-purpose flour

2 tablespoons salted butter

4-6 cups broth

3/4 cup salsa verde

4-6 cups shredded kale or chopped spinach

1 1/2 cups heavy cream or whole milk

1 pound fresh potato gnocchi

1-2 cups shredded rotisserie-style chicken

1/2 cup shredded spicy cheddar

Instructions

Step 1: Cook the chopped bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. During the last minute, add the sage leaves and let them crisp. Remove bacon and sage from the pot, reserving 2 tablespoons of bacon grease; drain any excess.

Step 2: Add the onion, carrots, celery, garlic, thyme, salt, and black pepper to the pot. Cook for about 5 minutes until the vegetables are fragrant and starting to soften.

Step 3: Stir in the butter and flour and cook for 1 minute to form a roux. Gradually add 4 cups of broth, stirring constantly, then simmer over medium heat for 5 minutes until the carrots are tender.

Step 4: Add the kale or spinach, heavy cream or milk, salsa verde, and gnocchi to the pot. Cook for about 2 minutes, until the gnocchi float to the top and kale is wilted.

Step 5: Stir in the shredded chicken and spicy cheddar. If the soup is too thick, add additional broth to reach your desired consistency. Heat through until cheese melts.

Step 6: Ladle the soup into bowls and garnish with the crispy bacon and sage leaves. Serve warm, ideally with a crusty piece of bread.

Tips & Variations

For a vegetarian version, omit bacon and chicken, and use vegetable broth. Add extra beans or mushrooms for protein.

Substitute spinach for kale if preferred; both work well.

Use smoked paprika or chipotle powder for added smoky heat if you like it spicier.

Fresh gnocchi cooks faster than frozen; adjust cooking time accordingly.

Leftover soup thickens as it cools—thin with broth when reheating if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Gnocchi may soak up broth and soften over time, so add a splash of broth or water when reheating on the stove or in the microwave. For longer storage, freeze without cream and add it after thawing to preserve texture.

FAQs

Can I use frozen gnocchi for this soup?

Yes, frozen gnocchi works well but may require an extra minute or two of cooking. Add gnocchi towards the end and cook until they float and are tender.

What can I substitute for salsa verde?

If you don’t have salsa verde, you can use a mild green chili sauce or even a combination of chopped tomatillos and jalapeños blended with cilantro and lime for a fresh homemade option.