Creamy Vegan Gnocchi Soup with Kale and Coconut Milk

This creamy vegan gnocchi soup is rich, cozy, and packed with vegetables, pillowy soft potato gnocchi, and kale. Coconut milk creates a silky broth that makes this one-pot soup feel comforting and satisfying while still being completely dairy-free!

It's an easy weeknight dinner that comes together in about 45 minutes and is perfect for colder months when you're craving something warm and nourishing.

Ingredients

This creamy gnocchi soup is made with simple vegetables, store-bought gnocchi, and coconut milk for a rich and flavorful broth.

Vegan Gnocchi: Store-bought gnocchi keeps this recipe quick and convenient. I often use Trader Joe's gnocchi, but be sure to check the ingredients since some brands contain dairy or eggs.

Vegetables: Onion, carrots, celery, and garlic create a flavorful base for the soup. Let the onions cook until lightly golden for the best flavor.

Vegetable Broth: I like to use Better Than Bouillon for a rich, savory broth.

Coconut Milk: Full-fat coconut milk adds richness. Be sure to use canned coconut milk rather than the refrigerated kind in a carton.

Kale: Kale adds color and texture, but spinach works well if you prefer a softer green.

Vegan Parmesan: Adds savory flavor and helps thicken the soup slightly. Don't skip it if you have it.

See recipe card for quantities.

How to Make This Recipe

This recipe comes together in a few simple steps using one pot.

Step 1: Add the olive oil to a large soup pot over medium-high heat and cook until soft and starting to brown, about 5-7 minutes.

Step 2: Add the carrots and thinly sliced celery and cook for an additional 5 minutes. Then add the garlic, cook for 2 more minutes. Toss in the dried herbs, Kosher salt, and black pepper to the pot and stir to combine.

Step 3: Pour in the vegetable broth.

Step 4: Stir in the coconut milk. Bring to a boil then reduce to a simmer over medium-low heat and cover the pot. Simmer for 10 minutes.

Step 5: Add the uncooked gnocchi and continue to simmer uncovered for about 5-6 minutes or until the gnocchi is pillow soft and cooked.

Step 6: Stir in the kale, chopped parsley, vegan parmesan, and red chili flakes and continue to cook for 2-3 minutes.

Step 7: Taste and add more salt if needed.

Step 8: Serve the soup and garnish with more chili flakes and parsley and enjoy!

Substitutions & Variations

Try a Tomato-Based Version: If you prefer a tomato broth, try my vegan tomato gnocchi soup with tofu.

Make It Gluten-Free: Use a vegan and gluten-free gnocchi.

Vegan Parmesan: Nutritional yeast works well as a substitute. Start with ¼ cup and add more to taste.

Make It Kid-Friendly: Omit the red pepper flakes and finely chop the kale, or leave it out altogether.

Add Vegan Sausage: Italian-style vegan sausage adds a hearty and flavorful twist.

Add Vegan Chicken: Daring or rehydrated soy curls work well if you'd like to add extra protein.

Serving Ideas

This soup is hearty enough to serve on its own, but it also pairs well with a few simple sides.

• Bread: Serve with sourdough, garlic bread, or garlic knots for dipping into the creamy broth.
• Side Salad: A simple green salad with an apple cider vinaigrette would be delicious.
• Vegetables: Roasted broccoli, air fryer broccolini, or asparagus make an easy vegetable side.
• Bruschetta: Toasted baguette topped with tomatoes, garlic, and basil is a delicious side dish or appetizer.

Tips & Tricks

Cook the Gnocchi Just Until Tender: Gnocchi cooks quickly and is done when it floats to the surface. Once most of the gnocchi is floating, stir in the kale and remaining ingredients and remove the soup from the heat.

Let the Onions Brown: Cooking the onions until they are soft and lightly golden adds a deeper flavor to the broth.

Use Full-Fat Canned Coconut Milk: Canned coconut milk creates a rich, creamy texture. Coconut milk from a carton will result in a thinner broth.

For a Thicker Soup: If you prefer a thicker broth, stir together 1 tablespoon cornstarch with 1 tablespoon water and add it to the simmering soup. I usually find the soup thickens enough on its own as the gnocchi cooks.

Storage

Store: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.

Keep in mind that the gnocchi will continue to absorb liquid as the soup sits, so the broth will thicken and the gnocchi will become softer.

Reheat: Warm the soup on the stovetop over medium heat until heated through, adding a splash of vegetable broth or water as needed to loosen the broth. Leftovers can also be reheated in the microwave.

Freeze: This soup is best enjoyed fresh and is not recommended for freezing, as the gnocchi can become soft and lose its texture.

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