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Vegan Gnocchi Soup

Vegan Gnocchi Soup Recipe

Vegan Gnocchi Soup is a flavorful soup made with vegangnocchi, vegetables, and beans in a savory vegetable broth. It’s a plant-basedalternative to traditional gnocchi soups, offering the same comforting, heartytexture without any animal products. The soup is packed with nutrients from thecarrots, celery, spinach, and white beans, making it a wholesome and fillingmeal. It’s perfect for vegans, vegetarians, or anyone looking for a healthy,satisfying dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 can 15 oz white beans (like cannellini or northern beans), drained and rinsed
  • 4 cups vegetable broth
  • 1 can 14.5 oz diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 package about 16 oz of vegan gnocchi
  • 2 cups spinach or kale chopped
  • Optional: Fresh basil for garnish
  • Optional: Vegan parmesan cheese for topping

Equipment

  • Large Soup Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Knife
  • Cutting board
  • Measuring Cups and Spoons
  • Can Opener
  • Ladle

Method
 

  1. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, or until the vegetables begin to soften.
  2. Add Garlic and Seasonings: Once the vegetables are soft, add the minced garlic, oregano, thyme, salt, and pepper. Stir for about 1-2 minutes until the garlic becomes fragrant and the seasonings blend well.
  3. Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine, then bring the soup to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes to allow the flavors to meld.
  4. Add Gnocchi and Beans: Stir in the vegan gnocchi and white beans, and cook according to the gnocchi package instructions, usually for 2-3 minutes, or until the gnocchi starts to float to the top.
  5. Add Greens: Once the gnocchi is cooked, add in the chopped spinach (or kale). Stir it into the soup and cook for another 2-3 minutes until the greens are wilted and tender.
  6. Serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh basil and vegan parmesan if desired.

Notes

This vegan gnocchi soup is incredibly versatile. If you don’t have white beans, feel free to swap them with any other type of bean you prefer, such as chickpeas or kidney beans. For extra protein, add some vegan sausage or tofu for added texture. You can also make the soup ahead of time and store it in the fridge for up to 3 days. It actually tastes even better the next day as the flavors continue to develop!