This Creamy Vegan Gnocchi Soup is comforting, easy to make, and delicious! It's filled with veggies, herbs, and pillowy soft gnocchi. This soup effortlessly comes together in one pot with simple ingredients.
You can make this vegetable gnocchi soup in about 45 minutes using simple ingredients you likely have in your kitchen.
It's wonderfully creamy and delicious yet completely dairy-free and vegan.
Gnocchi is made from potatoes and flour then shaped into little dumplings. It is commonly served as an entree with sauces like pesto, bolognese, or marinara.
However, it also complements soups and stews beautifully.
Gnocchi is commonly found in the pasta section on the shelf in a vacuum-sealed plastic container.
Various veggies, garlic, dried herbs and store-bought gnocchi is immersed in a creamy and flavorful broth.
It's easy to prepare and perfect to eat while cozying up on the couch with a glass of wine!
Vegan-Friendly Gnocchi: I opted for store-bought gnocchi from Trader Joe's to keep this recipe quick and convenient. Sometimes gnocchi isn't vegan so please check the ingredients before purchasing.
Vegetables: This delicious soup starts with sautéed onions, carrots, celery, and garlic. Definitely cook those onions until it starts to brown to get the best flavor.
Vegetable Broth: I use the Better than Bouillon base.
Seasonings: This recipe uses dried herbs such as oregano, parsley, and thyme as well as Kosher salt and black pepper. We also add fresh parsley.
Coconut Milk: This is used to replace heavy cream so you will want to use full-fat. Be sure you're using canned coconut milk and not the kind that comes in a carton.
Kale: You can spinach as well but I prefer the way wilted kale tastes over spinach. But feel free to use whichever you have on hand or prefer.
Vegan Parm: I forgot to include it in the recipe photo but please don't forget to add it to the soup! It's a MUST. It adds so much flavor and helps thicken up the soup a bit.
Red Chili Flakes: For heat. Add as much as you enjoy!
See recipe card for quantities.
How to Make This Recipe
This vegan gnocchi soup is great for a simple and cozy meal, especially on a weekend evening when you want something comforting at home.
This indulgent soup can be ready in under 45 minutes.
The full written recipe can be found in the recipe card below.
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 coined 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!
Note: Cook the gnocchi just until it floats to the top. Once you see most of the gnocchi floating to the surface of the soup, stir in the kale and other additions and take off the heat.
Substitutions & Variations
Make it gluten-free: Use a vegan and gluten-free gnocchi.
Kale: Kale can be substituted with spinach.
Vegan Parmesan: You can use nutritional yeast as well. I would add ¼ cup instead of ½ cup and add more if desired.
Make it kid-friendly: Omit the red chili flakes and kale (or chop it smaller).
Add vegan sausage: Vegan sausage would be a really delicious addition. Trader Joe's has an Italian sausage that is tasty.
Gnocchi soup is delicious on its own but it's also delicious served with the following:
Bread: Sourdough bread, garlic bread, or garlic knots would be a perfect for dipping into the soup.
Side Salad: A light side salad with fresh greens, cherry tomatoes, and a lemon vinaigrette can provide a refreshing side dish to the richness of the soup.
Grilled Vegetables: A side of roasted or air-fried vegetables such as broccoli, broccolini, or asparagus would go great with this creamy soup.
Bruschetta: Toasted slices of baguette topped with fresh tomato, garlic, and basil would make for a great tasty side.
Store: Store any leftover soup in an airtight container for up to 3 days.
Please keep in mind that the soup becomes thicker after it cools and the texture of the gnocchi will become denser.
Reheat: Reheat leftovers on the stovetop over medium heat until warmed through. Alternatively, you can also use a microwave.
Freeze: This soup recipe isn't freezer friendly.
Tips & Tricks
Cook the gnocchi just until it floats to the top. Once you see most of the gnocchi floating to the surface of the soup, stir in the kale and other additions and take off the heat.
Be patient while sautéing the onions. This is the key to infusing the soup with flavor.
Use canned coconut milk and not coconut milk from a carton or it will be thinner in texture.
If you want a thicker soup, add a cornstarch slurry which is a mix of 1 tablespoon of cornstarch mixed with water. I don't think it's necessary but it's up to your preference.
Frequently Asked Questions
Not always. It's best to check the ingredients as sometimes they can contain dairy or eggs.
It should be soft and pillowy in texture and it will float to the top of the pot. Give it a taste and if it's soft and not gummy then it's done.
More Soup Recipes
Looking for other recipes like this? Try these:
Creamy Vegan Gnocchi Soup
- 1 tablespoon Olive Oil or avocado oil
- ½ medium Yellow Onion diced
- 1 cup thinly sliced Celery
- 2 large Carrots coined
- 3 Garlic Cloves minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- ½ teaspoon Dried Thyme
- 1 teaspoon Kosher Salt see note
- ½ teaspoon Black Pepper
- 3 cups Vegetable Broth
- 1 can Full-Fat Coconut Milk
- 1 pound Vegan Gnocchi store-bought
- 1 cup Chopped Kale or spinach
- ½ cup Vegan Parmesan
- ¼ cup Chopped Parsley more for garnish
- Sprinkle of Red Chili Flakes more to preference
- Add the olive oil to a large soup pot over medium-high heat.
- Add the diced onion and cook until soft and starting to brown, about 5-7 minutes.
- Add the coined 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.
- Pour in the vegetable broth and coconut milk.
- Bring to a boil then reduce to a simmer over medium-low heat and cover the pot. Simmer for 10 minutes.
- Add the uncooked gnocchi and continue to simmer uncovered for about 5-6 minutes or until the gnocchi is pillow soft and cooked.
- Stir in the kale, chopped parsley, vegan parmesan, and red chili flakes and continue to cook for 2-3 minutes. Taste and add more salt if needed.
- Garnish with more chili flakes and parsley and enjoy!
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