• Render the bacon. Heat the olive oil in a 4-5 qt dutch oven over medium heat. Once the oil is hot, add the bacon and cook for 6-8 minutes, stirring often, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a small bowl. Discard all but 1 tablespoon of bacon fat.
• Saute the veggies. Lower the heat slightly and add the butter. Once it’s melted and foamy, add the onions, carrot, and fennel to the pot and saute for 5-6 minutes, until the vegetables are soft. Stir in the dried oregano, basil, red pepper flakes, and garlic and cook for another minute. Stir in the tomato paste and cook for another 2-3 minutes, until the tomato paste has darkened in color.
• Simmer the soup. Pour in the chicken stock and bring to a gentle simmer for 10-15 minutes, just until the liquid has reduced slightly. Stir in the gnocchi and bacon and cover. Simmer for 5-7 minutes, until the gnocchi is tender.
• Finish the soup. Pour in the heavy cream and add the chopped kale and basil leaves. Simmer for another 2-3 minutes, until the kale is tender. Stir well and season to taste with salt and pepper. Ladle the soup into bowls and top with parmesan, basil, and a drizzle of olive oil.  

Storage & Reheating Instructions

• To store: Any leftover soup can be stored airtight in the fridge for up to 5 days. Keep in mind that as the soup sits in the fridge, it will thicken because of the gnocchi. I don't recommend freezing this particular soup as the gnocchi gets waterlogged and the cream will break when defrosted.

  To reheat: Add the soup to a small saucepan over medium low heat. Add broth and cream as needed to thin the soup out. Simmer until the soup is warmed through.