Vegan Gnocchi Soup

This vegan gnocchi soup is so thick, creamy, and delicious! Soft pillowy gnocchi, fresh vegetables, and savory Italian flavors easily come together all in one pot. This 30-minute meal is sure to become everyone's new favorite!

4.98 from 37 votes

Print Recipe Pin Recipe

Bonnie - Serene Trail

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 239kcal

Ingredients

2 tablespoons vegan butter
1/2 medium white onion, diced
2 medium carrots, shredded
4 medium garlic cloves, minced
1/4 cup all-purpose flour, (30g)
2 cups plant milk, (473ml)
1 tablespoon cornstarch
3 cups vegetable broth, or bouillon + water, (710ml)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
1/8 teaspoon red pepper flakes
16 ounces potato gnocchi, (454g)
1 cup baby spinach, chopped, (30g)

Instructions

Dice the onions, shred the carrots, mince the garlic, and coarsely chop the baby spinach.
Bring a large pot to medium-high heat. Add the vegan butter to the pot and let it melt. Then, sauté the onions for about 3 minutes. Next, add the carrots and garlic. Stir as they cook for about 2 minutes.
Lower the heat level to medium. Add the flour to the pot and stir everything until the veggies are fully coated with it. This should only take about 1 minute.
Using a fork or whisk, mix the cornstarch into the plant-based milk until it’s lump-free. Pour this mixture into the pot along with the vegetable broth and all of the seasonings. Stir occasionally as the soup cooks and thickens for 10 minutes.
Add the gnocchi and let it cook for 5-10 more minutes depending on your desired consistency. Finally, remove the pot from the heat, stir the baby spinach in, and enjoy!

Video

Notes

If your gnocchi is frozen, keep it in the freezer until you’re ready to add it so that it maintains its structure. Frozen gnocchi only takes 2-3 more minutes of cook time to heat through.

Recipe Variation Ideas

Include diced celery, potatoes, mushrooms, or kale for added veggies.
Use any plant-based milk such as soy, almond, oat, or even coconut.
You can use water or bouillon+water instead of vegetable broth.
Omit the cornstarch and/or add more broth if you want a thinner soup.
Kick up the spiciness with a pinch of cayenne.
Add vegan chicken or tofu to the soup during the last 10 minutes.
Sprinkle in some vegan parmesan or nutritional yeast before eating.

Storage

This soup can be stored in the refrigerator for 4 days or the freezer for 3 months. If frozen, thaw it out in the refrigerator overnight or on the defrost setting of your microwave before reheating it.

Reheat

Reheat the soup over medium-low heat on the stovetop or in the microwave. It will thicken over time, so you’ll want to add water or more vegetable broth to thin it out as it’s reheating.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.