Creamy Vegan Italian Gnocchi Soup
This soup is a cozy hug in a bowl, with soft gnocchi swimming in a creamy, herb-infused broth that warms you from the inside out. I love how quick and easy it is to whip up on a chilly evening.
You know those nights when you just want something comforting and satisfying?
This Creamy Vegan Italian Gnocchi Soup is my go-to for those moments!
I remember making it one rainy evening while reminiscing about family dinners filled with laughter and warmth.
It’s packed with wholesome ingredients, and I love how the gnocchi adds a delightful chewiness that makes every spoonful a joy.
Plus, it comes together in under 30 minutes, which is a win in my book!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut oat milk for that rich creaminess, but you can use light coconut oat milk if you prefer. Gnocchi is really versatile; if you can’t find vegan gnocchi, feel free to use pasta instead. And don't skip the nutritional yeast—it adds a delightful cheesy flavor without any coconut cream!
Tips & Notes
- •I keep my nutritional yeast in a glass jar—stays fresh and ready for all my cheesy cravings!
- •For a little kick, try adding some red pepper flakes when you sauté the veggies.
Recipe Variations
- •Sometimes I throw in some diced mushrooms for an earthy flavor—so good!
- •If I'm feeling fancy, I'll add a splash of white wine when sautéing the veggies.
Storage & Freezing
This soup keeps well in the fridge for about 3-4 days in an airtight container. Just reheat gently on the stove. If you want to freeze it, I recommend undercooking the gnocchi slightly, then freezing the soup in portions. Thaw and finish cooking the gnocchi when you're ready to enjoy it!
Frequently Asked Questions
Can I use frozen gnocchi?
Absolutely! Just add a couple more minutes to the cooking time, and they'll be perfect.
What can I add to make it heartier?
You can toss in some cooked lentils or chickpeas for an extra protein boost!
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This soup is a cozy hug in a bowl, with soft gnocchi swimming in a creamy, herb-infused broth that warms you from the inside out. I love how quick and easy it is to whip up on a chilly evening.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften.
- 2
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Pour in the vegetable broth and coconut oat milk, bringing it to a gentle simmer.
- 4
Add the gnocchi, oregano, and basil. Cook for about 3-5 minutes, or until the gnocchi floats to the top.
- 5
Fold in the fresh spinach and nutritional yeast, stirring until the spinach wilts.
- 6
Season with salt and black pepper to taste. Serve hot and enjoy!
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