Creamy Vegan Gnocchi Soup – Connoisseurus Veg


This vegan gnocchi soup is made with spinach, veggies, and a creamy white wine base. It’s so comforting, hearty enough for a meal, and incredibly easy to make!

Gnocchi is one of my absolute favorite comfort foods. So is soup. Can you guess what comes next?

In an effort to create the ultimate comfort food meal, I went and put them together! Not only that, but I made this vegan gnocchi soup with an incredibly creamy white wine and herb infused base. Man, it was good!

If you were a fan of my vegan gnocchi with creamy lemon garlic sauce, it’s fair to say that you’ll love this soup. It has a very similar flavor profile, but with some extra veggies and in the form of a big old bowl of piping hot soup. Just what you need on a chilly day!

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Ingredients You’ll Need

  • Olive oil. You could technically use another high-heat oil, but I’d highly recommend using olive oil to give your soup the best flavor.
  • Onion.
  • Carrots.
  • Garlic.
  • Dry white wine. Go for dry varieties of wine like chardonnay or sauvignon blanc. Also be aware that not all wines are vegan! Check your brand with Barnivore before buying. You can leave the wine out if you prefer to cook without alcohol.
  • Fresh rosemary. Make sure it’s fresh! Dried rosemary won’t give you quite the same flavor.
  • Vegetable broth. You can use any veggie broth that you normally like to cook with. I used Better Than Bouillon on seasoned vegetable flavor.
  • Mini potato gnocchi. Most shelf-stable gnocchi are vegan, but always check the ingredients. Read my guide to vegan pastas if you think you need guidance. Use gluten-free gnocchi if you’d like to keep the recipe gluten-free. While I haven’t tried them with this particular recipe, I’m a big fan of Trader Joe’s cauliflower gnocchi.
  • Spinach. The recipe calls for fresh spinach, but feel free to use frozen if you’ve got some on hand. Thaw it out and squeeze out any excess water before adding it to the soup.
  • Lemon juice. Freshly squeezed juice is essential — please don’t use bottled!
  • Salt & pepper.
  • Vegan Parmesan cheese. This makes a great topping for your vegan gnocchi soup. I like my homemade vegan Parmesan cheese, but store-bought also works.

Tip: Italian-style vegan sausage makes a great addition to this soup if you’d like to add some protein.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Carrots, onion, celery and garlic cooking in a pot.

Heat your olive oil in a pot, then add diced onion, carrots, and celery. Cook the veggies for about ten minutes, until they soften. Add the garlic and cook everything for another minute.

Veggies, rosemary, and white wine simmering in a pot.

Stir in the wine and rosemary. Bring the wine to a simmer and let it cook for a few minutes, until it reduces in volume by about half.

Broth being poured into a pot containing veggies and herbs.

Stir in the vegetable broth and raise the heat to high.

Carrots, onion, celery, broth and herbs simmering in a pot.

Bring the broth to a boil, lower the heat and let it simmer for fifteen minutes.

Vegan Gnocchi Soup simmering on the stove.

Stir in the gnocchi and spinach, then let the soup continue to simmer for a few minutes more, just until the gnocchi is tender and the spinach has wilted.

Coconut milk being poured into a pot of Vegan Gnocchi Soup cooking on the stove.

Now add the coconut milk and let the soup simmer a moment longer, just to warm up the cool coconut milk that you just added.

Season your soup with some lemon juice, then salt and pepper to taste.

Hand scooping Vegan Gnocchi Soup from a bowl with a spoon.

Your creamy vegan gnocchi soup is ready to go! Top each bowl with a sprinkle of red pepper flakes and vegan Parm.

Leftovers & Storage

Leftover gnocchi soup will keep in an airtight container in the refrigerator for about three days. It can be reheated in a saucepan on the stove, or in the microwave. Add a bit of water or broth if it thickens up too much while in storage.

More Vegan Pasta Soups

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Bowl of Vegan Gnocchi Soup with spoon.

Creamy Vegan Gnocchi Soup

This vegan gnocchi soup is made with spinach, veggies, and a creamy white wine base. It’s so comforting, hearty enough for a meal, and incredibly easy to make!

Ingredients

  • 2
    tablespoons
    olive oil
  • 1
    medium onion,
    diced
  • 2
    medium carrots,
    diced
  • 2
    medium celery stalks,
    diced
  • 4
    garlic cloves,
    minced
  • ½
    cup
    dry white wine
  • 2
    teaspoons
    finely chopped fresh rosemary
  • 6
    cups
    vegetable broth
  • 16
    ounces
    shelf-stable mini gnocchi
  • 5
    ounces
    fresh spinach,
    roughly chopped
  • 1
    cup
    full-fat coconut milk
  • 2
    tablespoons
    lemon juice
  • Salt and pepper,
    to taste

Instructions

  1. Coat the bottom of a large pot with the oil and place it over medium heat.

  2. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 10 minutes, stirring often, until they begin to soften.

  3. Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.

  4. Stir in the wine and rosemary. Bring the wine to a simmer, and let it cook for about 4 minutes, until reduced by about half.

  5. Stir in the broth. Raise the heat to bring the broth to a boil, then lower the heat and let it simmer for 15 minutes, until the vegetables are tender.

  6. Stir in the gnocchi and spinach. Let the soup continue to simmer until the spinach has wilted and the gnocchi is tender, about 3 to 4 minutes.

  7. Stir in the coconut milk. Let the soup simmer a minute more, then remove the pot from heat.

  8. Stir in the lemon juice, then season the soup with salt and pepper to taste.

  9. Ladle the soup into bowls and optionally top each with a sprinkle of red pepper flakes and/or vegan Parmesan cheese. Serve.

Nutrition Facts

Creamy Vegan Gnocchi Soup

Amount Per Serving

Calories 293
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g40%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 1247mg52%

Potassium 369mg11%

Carbohydrates 37g12%

Fiber 3g12%

Sugar 4g4%

Protein 5g10%

Vitamin A 6174IU123%

Vitamin C 13mg16%

Calcium 67mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.





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