Creamy Cajun Steak and Gnocchi Soup
Creamy Cajun Steak and Gnocchi Soup
Ingredients
For the Bacon and Steak
- 4 strips bacon, diced
- 1 pound petite steak, thawed, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Soup Base
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gnocchi and Finish
- 18 ounces potato gnocchi, store-bought
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate, and set aside. Leave about 1 tablespoon of bacon fat in the pot; drain excess if necessary.
⏱️ 8 min
- 2
Season the steak pieces with Cajun seasoning. Increase heat to medium-high. Add the olive oil to the pot with the bacon fat. Sear the steak in batches, if needed, until browned on all sides, about 2-3 minutes per batch. Do not cook through. Remove the steak from the pot and set aside with the bacon.
⏱️ 7 min
- 3
Reduce heat to medium. Add the diced yellow onion and red bell pepper to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Pour in the chicken broth, scraping the bottom of the pot again to ensure all flavorful bits are incorporated. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently for 5 minutes, allowing the soup to thicken slightly. Season with salt and black pepper to taste.
⏱️ 5 min
- 7
Add the gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the surface and are tender.
⏱️ 3 min
- 8
Return the seared steak to the pot and stir to combine. Heat through for 1-2 minutes. Do not overcook the steak.
⏱️ 2 min
- 9
Ladle the Creamy Cajun Steak and Gnocchi Soup into bowls. Garnish with the crispy bacon, a sprinkle of fresh parsley, and additional grated Parmesan cheese, if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Steak and Gnocchi Soup
Ingredients
For the Bacon and Steak
- 4 strips bacon, diced
- 1 pound petite steak, thawed, cut into 1-inch pieces
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Soup Base
- 1 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gnocchi and Finish
- 18 ounces potato gnocchi, store-bought
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate, and set aside. Leave about 1 tablespoon of bacon fat in the pot; drain excess if necessary.
⏱️ 8 min - 2
Season the steak pieces with Cajun seasoning. Increase heat to medium-high. Add the olive oil to the pot with the bacon fat. Sear the steak in batches, if needed, until browned on all sides, about 2-3 minutes per batch. Do not cook through. Remove the steak from the pot and set aside with the bacon.
⏱️ 7 min - 3
Reduce heat to medium. Add the diced yellow onion and red bell pepper to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Pour in the chicken broth, scraping the bottom of the pot again to ensure all flavorful bits are incorporated. Bring the mixture to a simmer.
⏱️ 5 min - 6
Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently for 5 minutes, allowing the soup to thicken slightly. Season with salt and black pepper to taste.
⏱️ 5 min - 7
Add the gnocchi to the simmering soup. Cook according to package directions, usually 2-3 minutes, until the gnocchi float to the surface and are tender.
⏱️ 3 min - 8
Return the seared steak to the pot and stir to combine. Heat through for 1-2 minutes. Do not overcook the steak.
⏱️ 2 min - 9
Ladle the Creamy Cajun Steak and Gnocchi Soup into bowls. Garnish with the crispy bacon, a sprinkle of fresh parsley, and additional grated Parmesan cheese, if desired. Serve hot.
⏱️ 2 min