This Creamy Vegetarian Gnocchi Soup is easy and delicious! This soup is perfect for a cold and windy day and will easily be a new family favorite!
*Originally published October 21, 2021 and updated with new copy and photos 1/9/23.
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 vegetarian gnocchi soup is so warm and hearty. Full of delicious and healthy ingredients, this soup is the perfect companion to a cold and dreary day.
This soup is easy to make, budget-friendly, and uses basic pantry ingredients. You won't want to miss out, this is bound to be a new family favorite!
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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Why You'll Love This Vegetarian Gnocchi Soup
- Hearty and Filling- Filled with delicious, pillowy gnocchi and vegetables, this soup will fill you up!
- Budget Friendly-This soup uses basic pantry ingredients and will be happy on your wallet!
- Full of Flavor-The Italian seasoning and red pepper flakes give this soup a ton of flavor!
- Fully Customizable- This is the perfect soup to customize to fit your needs. I often like to add vegan sausage or white beans to this soup to boost the protein.
- Dairy-Free- Not only is this soup healthy and filled with vegetables, it is also dairy-free thanks to the coconut milk!
Ingredient Notes
- Dried Gnocchi-The base of this recipe is the gnocchi. I buy the dried gnocchi that you find in the pasta section of the grocery store. Most refrigerated gnocchi contains eggs but dried gnocchi doesn't!
- Diced Tomatoes- You can use either regular diced tomatoes or petite diced tomatoes. If you are feeling extra spicy, feel free to use fire roasted!
- Italian Seasoning- I like to cut corners and use a pre-made Italian seasoning blend. It is easier to me then measuring out specific spices. If you don't have Italian seasoning, add ½ teaspoon each of basil, oregano, marjoram, rosemary and thyme.
- Full-Fat Coconut Milk- What makes this soup super creamy is the coconut milk. I promise you won't taste it and it keeps this soup dairy-free. Make sure to use the kind from the can!
See the recipe card for full ingredients and quantities.
How to Make this Vegetarian Gnocchi Soup
Quick Overview
- Finely dice and sauté the vegetables until tender
- Add the spices and tomatoes and cook for 2-3 minutes
- Add the vegetable broth and bring to a boil, adding the gnocchi
- Stir in the coconut milk and spinach.
- Serve and enjoy!
Step By Step Instructions
- Finely dice the celery, onion, and carrots.
- Heat oil in a large pot over medium heat.
- Add the onion, carrot, and celery, and cook, stirring occasionally for about 5 minutes.
- Add the tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Add the vegetable broth and bring to a boil
- Once boiling, stir in the gnocchi and cook for 3-4 minutes. You will know that the gnocchi is cooked through when they start to float.
- Stir in the coconut milk and chopped spinach, reduce heat to low, and cook for another 5 minutes until the flavors are combined.
- Ladle soup into bowls and serve alongside warm bread and enjoy!
How to Thicken Gnocchi Soup
This soup is already creamy and delicious, however if you prefer a thicker soup, follow the steps below to thicken it.
- In a small bowl add 3 tablespoons of all-purpose flour and 6 tablespoons of water and stir to combine.
- Pour into the soup, bring to a boil and then reduce to simmer until the soup has thickened.
Variations
- Chickpeas- Add chickpeas to the soup if you want to make the recipe heartier.
- 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.
- Parmesan - Add a handful of parmesan cheese to the soup as it is simmering to give it a delicious, cheesy flavor.
- Heavy Cream-If you aren't worried about dairy, swap the coconut milk for 1 cup of heavy cream.
For another favorite soup recipe, check out this Vegan Taco Soup or this Dairy-Free Tomato Basil Soup!
Storage and Leftovers
Allow the soup to cool completely and then store it in an airtight container for 3-4 days in the fridge. The longer the soup sits in the fridge, the more the gnocchi will absorb the liquid. Simply reheat the soup in the microwave or on the stove and add more broth as needed to thin the soup out.
Can You Freeze Gnocchi?
Unfortunately, cooked gnocchi does not freeze well, especially if it is in soup. The gnocchi will become gummy and the soup will have a weird consistency. This soup is best eaten fresh.
What to Serve with Gnocchi Soup
This soup is hearty enough to stand on it's own, however see below for some serving ideas:
- Sliced French or Sourdough bread.
- Big salad with a vinaigrette
- Cornbread
- Garlic Bread
Top Tips
- You may need to adjust the cooking time based on the type of gnocchi that you use. I used dried gnocchi that you would find in the dry pasta aisle and I cooked it according to the package directions.
- You will know that your gnocchi is cooked when it starts to float.
- If you want to add more protein to this soup, feel free to add beans or vegetarian sausage!
- Drain your tomatoes before adding them to the soup. We want this soup to be creamy and thick and adding the juice will water it down.
Recipe FAQ's
No, the gnocchi does not make the soup mushy if served immediately. The longer the soup sits in the fridge, the more the gnocchi will absorb the liquid. Simply reheat the soup in the microwave or on the stove and add more broth as needed to thin the soup out.
Yes, this soup is easy because you boil the gnocchi directly in the broth instead of having to use a separate pot for water.
Always check the package labels but most store bought gnocchi that is in the dry pasta section will be vegan. If you are finding gnocchi in the refrigerated section, check the label as most of those contain eggs.
Other Great Soup Recipes
- Hearty 15 Bean Crockpot Cowboy Soup
- Easy Vegan Wonton Soup
- Dairy-Free Cheesy Broccoli Potato Soup
- Vegan Minestrone Soup
- The Best Vegan Split Pea Soup
Creamy Vegetarian Gnocchi Soup
Equipment
- 1 Mixing Bowl
- 1 cutting board
- 1 chef knife
- 1 Dutch Oven
Ingredients
- 1 cup Spinach
- 16 ounces Potato Gnocchi
- 2 Carrots
- 1 Yellow Onion
- 3 stalks Celery
- 28 ounces Diced Tomatoes
- 5 cups Vegetable Broth
- 1 cup Full-Fat Coconut Milk
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 Tablespoon Italian Seasoning
- ½ teaspoon Crushed red pepper
Instructions
- Finely dice the celery, onion and carrots.
- Heat oil in a large pot over medium heat.
- Add the onion, carrot, celery, and cook, stirring occasionally for about 5 minutes.
- Add the tomatoes, Italian seasoning, red pepper flakes, salt and pepper. Stir to combine.
- Add the vegetable broth and bring to a boil
- Once boiling, stir in the gnocchi and cook for 3-4 minutes. You will know that the gnocchi are cooked through when they start to float.
- Stir in the coconut milk and chopped spinach, reduce heat to low and cook for another 5 minutes until the flavors are combined.
- Ladle soup into bowls and serve alongside warm bread and enjoy!
Notes
- You may need to adjust the cook time based on the type of gnocchi that you use. I used dried gnocchi that you would find in the dry pasta aisle and I cooked it according to package directions.
- You will know that your gnocchi is cooked when it starts to float.
- If you want to add more protein to this soup, feel free to add beans or vegetarian sausage!
- Drain your tomatoes before adding them to the soup. We want this soup to be creamy and thick and adding the juice will water it down.
Nutrition
Food safety
- 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!