Look no further than my creamy Vegan Gnocchi Soup for an easy weeknight dinner! Simmer potato dumplings in a comforting vegetable broth enriched with savory herbs, white beans, carrots, celery, kale, onion, and just enough garlic to taste incredible.
I wanted to create a creamy vegan soup with a touch of spice with dumplings inspired by the Olive Garden gnocchi soup. This delicious vegan soup pairs well with a loaf of crusty bread (I love homemade sourdough) or these fluffy vegan buns.
Jump to:
Why I Love This Recipe
- This comforting soup will warm you with its rich flavors, soft pillowy gnocchi, and cooked fresh vegetables when the temperature drops.
- It's the ultimate comfort food!
- This recipe will surely be an instant classic that you can count on whenever you need something delicious and satisfying ready quickly. This vegetable gnocchi soup is perfect for soup season on a busy weeknight.
If you love gnocchi, be sure to try our Vegan Gnocchi with Sausage and Sage. You might also enjoy our vegan Pasta with Peas or vegan Roasted Tomato Garlic Pasta.
Ingredients
Here are the simple ingredients you need to make this creamy vegan gnocchi soup.
- Coconut oil - This delicious oil complements the coconut milk in this soup.
- Onion - I used a yellow onion. Feel free to use red onion or white onion.
- Carrots - I used medium carrots cut into rounds after washing and peeling them.
- Celery - chop or slice the celery.
- Garlic - several fresh garlic cloves for flavor.
- Red pepper flakes - for a touch of heat.
- Seasoning - I used dried thyme, oregano, and poultry seasoning to develop flavor and add depth of flavor.
- Vegetable broth - I used 1.5 tablespoons of seasoned vegetable base mixed with 4 cups of hot water.
- White beans - I used canned cannellini beans and rinsed them before adding them to the soup to add creaminess.
- Full-fat coconut milk - to add body and creaminess to the soup.
- Vegan gluten-free gnocchi - I love these DeLallo gluten-free mini gnocchi - they're delicious and just the right size for this soup. You can use any potato gnocchi you like or use homemade gnocchi. If you use larger gnocchi, you may need a few extra minutes of cooking.
- Fresh kale - stemmed and chopped to add nutrition and fiber.
- Fresh lemon juice - to balance the flavors with acidity.
See the recipe card for quantities.
Substitutions
- Cannellini beans - instead of cannellini beans, you can use other white beans such as great northern beans or garbanzo beans (chickpeas).
- Coconut oil - use olive oil instead.
- Kale - use spinach instead.
- Gluten-free - use gluten-free gnocchi as I did, or make your own.
- Coconut milk - replace with another unsweetened plant milk you enjoy, such as soy milk, oat milk, or cashew cream. Or feel free to omit it. Use light coconut milk instead of the full-fat coconut milk to lighten it up.
- Lemon juice - Try a few shakes of sherry vinegar (highly recommend!), or white wine vinegar.
- Vegetable broth - use vegan un-chicken broth instead.
- Red pepper flakes - stir in before serving. So good!
- Seasoning - instead of dried thyme and oregano, use a tablespoon each of fresh herbs such as thyme and oregano.
- Vegan gluten-free gnocchi - replace gnocchi with ½-inch chunks of potato; you will need a few extra minutes of cooking time. Check the potato for doneness with a small sharp knife. If you are not gluten-free, use vegan gnocchi made with semolina (wheat flour).
Variations
Here are some variations you can try:
- Cheesy - add a few tablespoons of nutritional yeast, which you can find at the grocery store. It is not an active yeast.
- Seasoning - instead of dried thyme and oregano, use Italian seasoning instead.
- Spicy - add more chili pepper flakes or a chopped, dried arbol chile, which can be found online or at the local Latin market (I store them in the freezer), or crushed Calabrian red chile paste from a jar.
- Tomatoes - Add a can of diced tomatoes with the juices.
- Vegan sausage - slice it or crumble it and cook it before adding it to the soup.
How to Make Creamy Vegan Gnocchi Soup
Don't worry if you're not an experienced chef; this tasty one-pot meal is so easy to prepare that even a novice cook can whip it up!
- Step 1: Heat a large pot over medium-high or medium heat for up to 3 minutes and add coconut oil. Add onion, carrots, celery, garlic, and a pinch of sea salt to the pot. Stir to distribute vegetables evenly.
- Step 2: Cook for up to 8 minutes, stirring occasionally. Add dried herbs and optional red pepper flakes (or Cobanero chili flakes). Stir frequently for one minute.
- Step 3: Add vegetable broth and cannellini beans, and bring them to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally.
- Step 4: Add coconut milk and mini gnocchi. Cook until gnocchi rise to the top of the soup, approximately 3 - 5 minutes. Then stir in kale until wilted, for 1 - 2 minutes.
- Step 5: Stir in lemon juice or sherry vinegar, taste, and adjust seasoning before serving.
Tip: Before adding the gnocchi to the soup, make sure that the soup is bubbling so that the gnocchi will cook in a few minutes. If you use regular or large gnocchi, they may be ready in 5 - 8 minutes; if you use small gnocchi, they may be ready in 5 - 6 minutes. Check if they're ready by tasting the gnocchi.
Storage
Once this creamy vegetarian gnocchi soup has cooled on the counter, store it in the refrigerator in an airtight container for 3 - 4 days; freeze for up to 3 months.
Expert Tip
Cook the gnocchi only until they rise to the top. As soon as you see some rise to the surface of the soup, remove it from the heat and serve.
Recipe FAQs
Vegan gnocchi is usually made with two main ingredients: potatoes and flour.
Add the gnocchi several minutes before you intend to serve the soup. Make sure to cook the gnocchi just until it is done. If you overcook the gnocchi, then the texture will be mushy. Once the gnocchi starts floating to the top of your soup, it is ready.
Related Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Creamy Vegan Gnocchi Soup
EQUIPMENT
- Large pot
- wooden spoon
- Ladle
INGREDIENTS
- 1 tablespoon coconut oil
- 1 medium yellow onion chopped
- 4 medium carrots peeled, and slice
- 2 large celery stalks chopped
- 6 cloves garlic sliced thinly
- Pinch sea salt
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon poultry seasoning
- ¼ teaspoon red pepper flakes optional, or Cobanero chili flakes (highly recommend)
- 4 cups vegetable broth I used 1.5 tablespoons seasoned vegetable base mixed with 4 cups hot water
- 2 cups cannellini beans or 1 15-oz can cannellini beans or garbanzo beans
- 1 13.5-oz can full fat coconut milk
- 1 12-oz package of vegan gluten-free mini gnocchi or regular gnocchi (not gluten-free)
- 2 cups fresh kale stemmed and chopped
- 1 tablespoon lemon juice or apple cider vinegar, or sherry vinegar (highly recommend)
INSTRUCTIONS
- Heat a large pot over medium heat for 3 minutes, add coconut oil.1 tablespoon coconut oil
- Add yellow onion, carrots, celery, garlic, and a pinch of sea salt to the pot. Stir to distribute vegetables evenly.1 medium yellow onion, 4 medium carrots, 2 large celery stalks, 6 cloves garlic, Pinch sea salt
- Cook for 6 to 8 minutes, stirring occasionally. Add dried thyme, dried oregano, poultry seasoning, and red pepper flakes, if using. Stir frequently for one minute.2 teaspoons dried thyme, 1 teaspoon dried oregano, 1 teaspoon poultry seasoning, ¼ teaspoon red pepper flakes
- Add vegetable broth and cannellini beans, and bring to boil. Reduce to simmer and cook for 15 minutes, stirring occasionally.4 cups vegetable broth, 2 cups cannellini beans
- Add coconut milk and mini gnocchi. Cook until gnocchi rise to the top of the soup, approximately 3 - 5 minutes. Then stir in kale until wilted, for 1 - 2 minutes.1 13.5-oz can full fat coconut milk, 1 12-oz package of vegan gluten-free mini gnocchi, 2 cups fresh kale
- Stir in lemon juice before serving. Taste and adjust seasoning as needed.1 tablespoon lemon juice
NOTES
NUTRITION
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Gianne says
It's so rich and flavorful, you won't even miss the dairy. The gnocchi adds the perfect amount of heartiness, and the veggies are so tasty.
Emily Miller says
Thank you for your review, Gianne! I really appreciate it.
Kathleen says
I could go for a great big bowl of this hearty, delicious and comforting gnocchi soup.
Emily Miller says
Thanks, Kathleen, it's so good this time of year.
Donalyn says
This looks really tasty - putting it on my list for next week's menus!
Emily Miller says
Thank you for your comment, Donalyn, enjoy!
Cathleen says
I love putting gnocchi in soup, and this one looks like a winner!! I love that it is vegan. Thank you so much for sharing this recipe 🙂
Emily Miller says
Thank you, Cathleen! It's perfect this time of year. Enjoy!
Justine says
Added a bit of heat with red pepper flakes and this was a hit.
Emily Miller says
Thank you for your review, Justine! I am glad you enjoyed it with a bit of heat.