This comforting gnocchi soup recipe that brings together tender gnocchi, tasty veggies, and a mix of beans in a rich broth. This flavorful combination makes a delicious bowl of soup that easy to make and a wonderful recipe for an easy dinner!
Looking for more Italian soup recipes? You will love this Pasta Fagioli and this Minestrone soup. They are all wonderful with garlic breadsticks (that rivals Olive Garden’s) or crusty bread on the side!
Easy Vegan Gnocchi Soup Recipe
I love making dishes that taste great and bring a sense of comfort. This dish feels like a warm hug and brings together hearty ingredients for a delicious dinner or lunch during soup season.
To make this creamy soup, I started by cooking a mix of onions, carrots, and celery to create a tasty base. Then, I added garlic, Italian seasoning, and red pepper flakes for a nice flavorful soup.
Mixing in vegetable broth and coconut milk creates the rich broth that forms the base of this naturally vegan gnocchi soup. Of course, the soft gnocchi, along with great northern and garbanzo beans, gives the soup its perfect texture and taste.
Whether you’re enjoying it alone for some comfort or sharing it with friends and family, this delicious soup is one you’ll keep coming back to!
Ingredients/shopping list
Below is a list of the simple ingredients you’ll need to gather to make this delicious recipe. Scroll down to the full recipe card with amounts.
- Olive oil: Use any favorite neutral cooking oil.
- A mirepoix of veggies: This includes diced onion, carrots, and celery. You can swap the onion for leeks or shallots.
- Aromatics and seasoning: You’ll need minced garlic, Italian seasoning, and red pepper flakes.
- Vegetable broth: Use homemade or store-bought. I kept this one vegetarian, but you can use chicken broth if preferred.
- Unsweetened coconut milk: For a rich creamy broth. This is a vegetarian (actually, vegan) and dairy-free recipe. On the other hand, you can use half and half or heavy cream if you’d like.
- Potato gnocchi: I used store-bought dried gnocchi (Delallo foods brand) but you can also use refrigerated gnocchi or those found in the freezer section. Making homemade gnocchi from scratch is a whole other recipe!
- Beans: You’ll need garbanzo beans and great northern beans, drained and rinsed.
- Nutritional yeast: Super high in vitamin B, among other things, and is a great replacement for parmesan cheese (which is also an option)
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Variations Substitutions
1. Feel free to make this recipe with other vegetables like fresh spinach, kale, Swiss chard, zucchini, or bell peppers.
2. If you prefer a different base, chicken stock or beef broth.
3. You can use heavy cream or half-and-half instead of coconut milk.
4. Experiment with different beans, such as cannellini beans, kidney beans, or black beans.
5. Try sweet potato gnocchi or frozen cauliflower gnocchi for a unique twist. Trader Joes’s as frozen gnocchi!
6. Increase the red pepper flakes or add a dash of hot sauce for those who like a spicier version.
7. Experiment with fresh herbs like fresh thyme, bail or rosemary.
8. Sprinkle shredded Parmesan or your favorite cheese on top before serving.
9. Although I made this soup without meat, feel free to add cooked, shredded chicken breast or chicken thighs, rotisserie chicken, or even Italian sausage for extra protein to make it like Olive Garden popular version.
10. Add a ¼ cup of dry white wine.
7. Experiment with fresh herbs like basil, thyme, or rosemary to enhance the soup’s aroma and flavor.
8. Sprinkle shredded Parmesan or your favorite cheese on top before serving.
9. Add cooked chicken, shredded rotisserie chicken, or Italian sausage for extra protein.
10. Finish the soup with a squeeze of lemon juice or a sprinkle of lemon zest for a refreshing touch.
How to Make Gnocchi Soup
This recipe will come together in a few simple steps and it’ll rival anything you’d get at a fancy Italian restaurant!
Step 1: In a large pot or large Dutch oven, add the olive oil and cook the onions, carrots, and celery over medium heat for 5-7 minutes until the veggies are tender. Stir frequently.
Step 2: Add the garlic, Italian seasoning, and red pepper flakes and cook for an additional minute until the garlic is fragrant. Pour in the broth and coconut milk. Give everything a good stir, making sure to deglaze the bottom of the pan. Scrape up all those bottom bits for flavor.
Step 3: Turn the heat to medium-high heat and bring the soup to a gentle boil. Then, you’ll add the gnocchi and beans, stir it into the soup and cook for the amount of time listed on the gnocchi package. It’s usually around 3-5 minutes before they start to float to the surface.
Step 4: You can either add nutritional yeast (for vegan soup) or parmesan cheese into the soup or sprinkle over top just before serving. Add additional salt and pepper to taste and enjoy!
Tips
- Dice and measure all your ingredients before starting to make the cooking process smoother and more organized.
- Follow the package instructions for cooking the gnocchi. Overcooking can make them mushy, so keep an eye on the recommended time.
- Tailor the amount of red pepper flakes to your spice preference. You can always add more later if needed.
- Sprinkle fresh herbs, like parsley or basil, on top just before serving for a burst of freshness.
Storing:
Refrigerator – Store any leftover soup in an airtight container in the fridge for up to three days.
Freezer – While the soup can be frozen, keep in mind that the texture of the gnocchi may change slightly upon thawing. It’s best to freeze the soup without the gnocchi and add freshly cooked gnocchi when reheating.
Reheat – You can reheat it on the stovetop or the microwave for a minute or so until it reaches your desired temperature.
Is it possible to make the soup ahead of time?
Yes, you can prepare the soup in advance and refrigerate it. Reheat gently on the stovetop, adding a little extra broth if needed, to maintain the desired consistency.
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Gnocchi Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 4 cups vegetable broth
- 13.5 ounces unsweetened coconut milk 1 can
- 16 ounces potato gnocchi
- 15 ounces garbanzo beans drained and rinsed, 1 can
- 15 ounces great northern beans drained and rinsed, 1 can
- 2 tablespoons nutritional yeast or parmesan cheese optional
Instructions
- In a large pot or dutch oven, add the olive oil, onions, carrots, and celery and heat over medium heat for 5-7 minutes, stirring, until the vegetables become tender.2 tablespoons olive oil, 1 small onion, 2 large carrots, 2 stalks celery
- Add the garlic, Italian seasoning, and red pepper flakes and cook for an additional minute until the garlic is fragrant.2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes
- Add in the vegetable broth and coconut milk and stir to mix well, scraping any bits from the bottom of the pan.4 cups vegetable broth, 13.5 ounces unsweetened coconut milk
- Turn the heat to medium-high and bring the soup to a boil.
- Once boiling, add the gnocchi, great northern beans, and chickpeas beans and cook for the amount of time listed on the gnocchi package. (usually 3-5 minutes).16 ounces potato gnocchi, 15 ounces garbanzo beans, 15 ounces great northern beans
- Add in nutritional yeast (for vegan soup) or parmesan cheese if using.2 tablespoons nutritional yeast or parmesan cheese
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Rhonda
Can I make this in a slow cooker
Darlene
Wish I knew that coconut milk can be sweet recked this dish