Vegan Gnocchi Soup Recipe Easy and Delicious Ideas

When the chilly weather rolls in, nothing warms the soul quite like a hearty bowl of soup. Our vegan gnocchi soup recipe is a perfect comfort food that’s both satisfying and nourishing.

Combining pillowy soft gnocchi with a medley of fresh vegetables and flavorful herbs, this soup is a delightful way to enjoy a plant-based meal that feels indulgent yet wholesome. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this soup is sure to become a favorite.

What makes this soup so special is its simplicity and versatility. It’s easy to customize with whatever veggies you have on hand, and the gnocchi cooks right in the broth, absorbing all those rich flavors.

Plus, it’s ready in under 45 minutes, making it an ideal weeknight dinner or meal prep option. If you love creamy, comforting soups but want to keep things light and vegan, this recipe is a must-try!

Why You’ll Love This Recipe

This vegan gnocchi soup is a game-changer for several reasons. First, it’s incredibly comforting, with the gnocchi adding a soft, chewy texture that’s both filling and fun to eat.

The broth is rich and flavorful without any dairy, relying on fresh herbs, garlic, and vegetable stock for depth.

It’s also packed with vibrant vegetables like kale, carrots, and celery, making it a nutrient powerhouse. Perfect for busy cooks, this recipe requires minimal prep and uses pantry staples that you likely already have.

Plus, it’s completely customizable—swap in your favorite greens or add beans for extra protein.

Best of all, it’s a crowd-pleaser that works great for meal prep. Make a big batch, and you’ll have delicious, nourishing lunches or dinners ready for the week ahead.

If you enjoy this, be sure to check out our other comforting vegan recipes like Low Calorie Vegetable Soup Recipe for Healthy Eating and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Ingredients

• 1 package (16 oz) vegan potato gnocchi
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 cups chopped kale, stems removed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: 1/4 teaspoon red pepper flakes for a little heat

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: Immersion blender (if you prefer a creamier soup texture)

Instructions

1. Heat olive oil in your soup pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add carrots and celery to the pot and cook for 5 more minutes, stirring occasionally, until they begin to soften.
3. Pour in the vegetable broth and diced tomatoes along with their juices. Stir in the dried thyme, oregano, and bay leaf. Bring the mixture to a boil.
4. Once boiling, reduce heat to a simmer and add the gnocchi directly to the pot. Cook for 3-5 minutes or until gnocchi float to the top, indicating they are done.
5. Add the chopped kale and simmer for another 3-4 minutes until the kale is wilted but still vibrant green.
6. Season the soup with salt, black pepper, and optional red pepper flakes to taste. Remove the bay leaf before serving.
7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Tips & Variations

Tip: For a creamier texture without dairy, blend a cup of the soup with an immersion blender and stir it back in.

Variation: Add white beans or chickpeas for extra protein and texture.

Vegetable swaps: Feel free to use spinach instead of kale, or add mushrooms for an earthier flavor.

Make it spicy: Toss in some smoked paprika or cayenne pepper for a smoky kick.

Meal prep: Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan gnocchi soup shines as a standalone meal, but you can elevate it with a few simple sides. A fresh green salad with a tangy vinaigrette complements the rich broth beautifully.

For bread lovers, a crusty baguette or our Vegan Bread Machine Recipe for Soft, Delicious Loaves is perfect for dipping.

If you want a heartier meal, serve the soup alongside a warm bowl of roasted vegetables or a light pasta dish. For a fun twist, drizzle a little vegan pesto on top or add a spoonful of our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for extra creaminess.

Conclusion

This vegan gnocchi soup recipe is a wonderful addition to any plant-based kitchen. It’s easy to prepare, packed with wholesome ingredients, and delivers a comforting, satisfying experience with every spoonful.

Whether you’re looking for a quick weeknight dinner or a cozy meal to share, this soup fits the bill perfectly.

Not only does it nourish your body with fresh vegetables and fiber-rich gnocchi, but it also brings a warm, homemade touch to your dining table. Don’t hesitate to get creative with the veggies and seasonings to make it your own.

And if you loved this recipe, explore more vegan delights like our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for sweet treats after your soup.

Happy cooking!

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