This vegetable gnocchi soup is packed full of delicious gnocchi, veggies, Italian seasonings, and rich vegetable stock.
Think vegetarian dishes are just salads? Think again!
This vegetable gnocchi soup is packed with nutritious vegetables like kale and carrots, two different kinds of beans, smooth coconut milk, and pillowy soft gnocchi, making it the perfect comfort food for a cold winter day.
It’s entirely vegan, so it’s suitable for those following a plant-based diet or looking to incorporate more vegetables into their meals.
Trust me, this gnocchi soup is sure to become a new family favorite–it’ll satisfy even the pickiest of eaters!
Table of Contents
Ingredients for vegetable gnocchi soup
- Olive oil – Our fat of choice for sautéing our veggies.
- Onion, carrot, celery, garlic – These are classic ingredients for the beginnings of most soups that will help us build flavor!
- Italian seasoning – Feel free to use your favorite store-bought blend.
- Red pepper flakes – Red pepper flakes will add a spicy kick to our soup!
- Vegetable stock – Feel free to use your favorite store-bought or homemade.
- Unsweetened coconut milk – Coconut milk will give us a smooth and creamy texture.
- Potato gnocchi – These can be found in most specialty grocery stores. Make sure to get vegan gnocchi to keep this dish vegan-friendly.
- Beans – I’ve used two here, garbanzo and great northern. They will give us a creamy texture and nutty flavors.
- Nutritional yeast – Nutritional yeast will give a salty umami flavor to the soup.
What is nutritional yeast?
Nutritional yeast is deactivated yeast, in the form of yellow powder or flakes.
It is often used in vegan cooking to add umami or a cheesy flavor to vegan dishes.
It can be found in most specialty or health food stores.
Make ahead
This vegan vegetable gnocchi soup can be made in advance and frozen so it’s ready when you are!
To freeze, cook as directed and let the soup cool to room temperature. Then store cooled soup into airtight containers in your freezer for up to 3 months!
To reheat, simply thaw overnight in the refrigerator and heat on the stove in a pot over medium heat until boiling.
Using different vegetables
If you’re not a fan of kale, no worries! Here are some other great options to add to this soup:
- Zucchini
- Spinach
- Bell peppers
- Fennel
Storage and leftovers
Any leftover vegan vegetable gnocchi soup can be stored in airtight containers in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish and cover loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Need a twist on a classic? Try my Instant Pot Turkey Noodle Soup
- Love a hearty chili? Try my Turkey Pumpkin Chili
- Looking for something healthy? Try my Healthy French Lentil Soup
- Want something smooth and creamy? Try my Instant Pot Butternut Squash Soup
Vegetarian Gnocchi Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon dried italian seasoning
- ½ teaspoon red pepper flakes
- 4 cups vegetable broth
- 1 13.5 ounce can unsweetened coconut milk
- 16 ounces vegan potato gnocchi
- 1 15 ounce can great northern beans, drained and rinsed
- 1 15 ounce can garbanzo beans, drained and rinsed
- 2 tablespoons nutritional yeast optional
Instructions
- Heat a large stock pot or dutch oven over medium heat. Add the olive oil and heat until fragrant, about 1-2 minutes.
- Carefully add the onion, carrots, and celery. Season with a pinch of kosher salt.
- Cook, stirring occasionally, for 3-5 minutes or until the vegetables are tender.
- Add the garlic, Italian seasoning, and red pepper flakes and cook for an additional minute.
- Add the vegetable broth and coconut milk and scrape any browned bits from the bottom of the pan.
- Turn the heat to high and bring the soup to a boil.
- Once boiling, add the gnocchi, great northern beans, and garbanzo beans. Cook according to the directions on the gnocchi package, typically for 3-5 minutes.
- Finally, add the nutritional yeast and cook for an additional minute.
- Taste and season with salt and pepper to taste.
- Store any leftover soup in an airtight container in the fridge for up to three days.
Nutrition
Tammy
Sunday 2nd of April 2023
when I made it I added spinach