This Slow Cooker Creamy Vegan Gnocchi Soup is easy and delicious! This simple recipe is hearty and warming to the soul, guaranteed to be a new family favorite! Paleo, gluten-free, and Whole30, this recipe will fit into any diet!
It has been well established here that I love gnocchi. I feel like there are at least ten gnocchi recipes on this blog already and I am not slowing down anytime soon! This Slow Cooker Vegan Gnocchi Soup is so warming and hearty. Full of delicious and healthy ingredients, not only is this recipe vegan but with the addition of cauliflower gnocchi, it is also paleo, gluten-free, and Whole30 compliant!
For some other delicious recipes, check out this Easy Vegan "Beef" Stew with Guinness, this Slow Cooker Pot Pie Soup or this Cauliflower Mac and Cheese!
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Ingredient Notes
- Cauliflower Gnocchi- To keep this recipe Whole30, Paleo and Gluten-Free, we use cauliflower gnocchi in this recipe. Feel free to substitute regular potato gnocchi if you have it on hand and don't need to substitute it.
- Diced Tomatoes-The diced tomatoes in this recipe really up the ante flavor wise. I pour the whole can in with the juice. You can use either regular diced tomatoes or petite diced tomatoes. If you are feeling extra spicy, feel free to use fire roasted!
- Vegetable Broth- A quality vegetable broth is important. I like to find one that is organic and doesn't use tomatoes. I find that some vegetable broth that contains tomatoes can taste a little tinny. Feel free to swap the vegetable broth with a vegetable base like this one!
See the recipe card for full ingredients and quantities.
Instructions
- Chop the onions, carrots, and celery and open and drain the tomatoes.
- Add the onions, carrots, celery, tomatoes, spices, and vegetable broth to a slow cooker and cook low for 7-8 hours or on high for 4-6 hours.
- Add in the cauliflower gnocchi, plant milk and, spinach 45 minutes before serving. If cooking the soup on low, crank the heat up to high and cook on high for 45 minutes. Ladle the soup into bowls and serve!
Hint: I started my journey off with a crockpot that only had a turn knob, it worked great! However I have since upped my game to this one here where I can set the time and when it is up, it automatically moves toward the warm setting.
Substitutions
- Potato Gnocchi - If you don't have any dietary restrictions, feel free to make this with potato gnocchi instead of cauliflower. The directions are the same.
- Spicy - There is crushed red pepper in this recipe but it isn't a super spicy soup. Double the amount of crushed red pepper if you want to kick the spice up a notch.
- Pesto - Top this vegan gnocchi soup with pesto to give an extra boost of flavor!
Variations
Instant Pot Instructions:
- Turn your Instant Pot to the Sauté setting and add 1 tbs olive oil.
- Add the onion, carrot, celery, and spices. Cook for about 1 minute. Add the tomatoes and vegetable broth.
- Place the lid on the instant pot and set the valve to sealing. Set the setting to "Pressure" and the time for 5 minutes.
- Let the instant pot come to a natural release and when the pot has released its pressure, carefully open the lid, add the milk, cauliflower gnocchi, and spinach.
- Set the instant pot to "saute" and boil for 15 minutes. Ladle into bowls and serve!
Stovetop Instructions:
- Set the stovetop to medium-high heat, and in a Dutch oven add 1 tablespoon olive oil.
- Add the onion, carrot, celery, and spices. Cook for about 1 minute. Add the tomatoes and vegetable broth.
- Bring the heat up to high and to a boil. Once the soup is boiling, reduce to a simmer and simmer for 20 minutes.
- Add the milk, cauliflower gnocchi, and spinach.
- Cook for another 15 minutes. Ladle into bowls and serve!
Check out this other delicious recipe here!
FAQ's
If you aren't a fan of spinach, this creamy gnocchi soup can easily be made with kale instead!
Of course! Feel free to make this vegan gnocchi soup with vegan sausage or beef crumbles. If you aren't vegan, add some chicken to this soup or sausage!
Yes, this gnocchi soup is healthy and full of whole food ingredients. You will find no processed ingredients in this recipe and this soup will fit every lifestyle.
Equipment
Equipment can have a big impact on how a recipe turns out See below for the equipment you will need.
- Crockpot
- Instant Pot
- Dutch Oven
Storage
Store the soup in an airtight container in the fridge for 3-4 days. Reheat either on the stove or in the microwave.
These ingredients don't stand up well to freezing.
Top tip
Don't put the cauliflower gnocchi into the crockpot too early. We don't want the gnocchi to become overcooked and gummy. 45 minutes beforehand is good enough to cook it through.
Pin for Later!
Slow Cooker Vegan Gnocchi Soup
Ingredients
- 1 cup fresh spinach
- 2 bags Cauliflower Gnocchi
- 2 Carrots
- 1 Yellow Onion
- 3 stalks Celery
- 1 28 oz can Diced Tomatoes
- 4 cups Vegetable Broth
- 2 cups Plant Milk I used Almond
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Rosemary
- 1 teaspoon Basil
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ½ teaspoon Crushed red pepper
Instructions
- Chop the onions, carrots, and celery and open and drain the tomatoes.
- Add the onions, carrots, celery, tomatoes, spices, and vegetable broth to a slow cooker and cook low for 7-8 hours or on high for 4-6 hours.
- 45 minutes before serving, add in the cauliflower gnocchi, plant milk and, spinach. If cooking the soup on low, crank the heat up to high and cook on high for 45 minutes. Ladle the soup into bowls and serve!
Notes
- Potato Gnocchi - If you don't have any dietary restrictions, feel free to make this with potato gnocchi instead of cauliflower. The directions are the same.
- Spicy - There is crushed red pepper in this recipe but it isn't a super spicy soup. Double the amount of crushed red pepper if you want to kick the spice up a notch.
- Pesto - Top this vegan gnocchi soup with pesto to give an extra boost of flavor!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Nora says
What a great idea to use gnocci as a soup garnish. I'll have to try it out right away!
Natalie says
Beautiful winter soup. Love the idea with added gnocchi. I'm definitely saving this to try.
Sandhya Ramakrishnan says
This is such a hearty soup! I love soup season and this is just perfect. And love your idea of topping with pesto. I have some fresh pesto and I will be trying it.
Jessica says
This soup is so comforting! I just love that it's so loaded down with so many fresh veggies. Soups like that are my favorite. Thanks for the recipe!
Amanda Scarlati says
This recipe was so easy and so full of flavor. I put it in the slow cooker and it made dinner time so easy!
Holly says
This recipe is a keeper! You saved dinner on our busy weeknight, lol! I threw everything in the pot after lunch and it was ready right on time for dinner.
Jeri says
This soup with cauliflower gnocchi was a hearty and satisfying meal. The whole family loved it!
Oscar says
Love that this is vegan and gluten free, can't wait to try this recipe. It looks delicious.
Marcellina says
Yum! I've never made soup with gnocchi but I adore gnocchi! This is definitely on the weeknight menu - I can prepare it before I go to work and have a delicious hot meal when we all get home.
Megan Ellam says
Yummo! As always, your recipe inspires me to eat well. Thanks for another great recipe, Kayla.
Alexandra says
This is my new favourite comfort food! It is so delicious, and perfect for a cool evening. The herbs make such a difference!
Lexa says
The only good thing about end of summer is the beginning of soup season 🙂 and this recipe is a perfect addition to my soup portfolio. Loved the cauliflower gnocchi. What a great idea.
Amy Liu Dong says
Such a flavorful soup to make for my family today. Perfect for my cold weather.
Yum!
Sagen says
This looks so amazing! I am loving the colors. I think I will try it with potato gnocchi and pesto. Is there a plant milk you recommend??
kaydimaggio says
Yes! That is great! I like to use soy milk for its neutral flavor and it is a little thicker than almond milk.
Addie says
Love the addition of gnocchi! So yummy!
Jean says
its hard to find and make a vegan gnocchi, and so glad for this recipe! so good!
Choclette says
Love the inclusion of gnocchi. Makes for a substantial comforting bowl of deliciousness.
Toni says
This quickly became a favorite at my house! Such a hearty meal!
Rosanna says
Yum! I’ve been looking for more soup recipes for winter and this is a winner, thank you so much
Cindy Mom the Lunch Lady says
We love gnocchi, but I don't think I've ever seen cauliflower gnocchi. This would be the perfect soup for a meatless Monday meal with nice fresh baked bread or biscuits.
Shilpa says
This looks so delicious. I love how easy it is to make. Thanks for sharing
Emily Flint says
I've never had gnocchi soup before...odd, I know. But this was so delicious and a new favorite of mine. I will be making this all winter long!
Jen says
So comforting and a warm soup is so so good! thanks for your recipe.
Andrea White says
Love this! So good!
Addie says
Talk about comfy cozy! Loved this soup!!
Gina Abernathy says
Such a wonderful and delicious soup! Great for these cold nights.
Mihaela | https://theworldisanoyster.com/ says
I am intrigued now to make cauliflower gnocchi at home -if you don't have a recipe and thinking to experiment; I will go for a tried and tested one:)
I love the soup; an exciting combination of textures and flavours!
connie says
What a beautiful and appealing soup! I have all the ingredients on hand, except the gnocchi. Looks like I’ll be making a trip to the store today! Thank you for this recipe!