If you’re looking for a cozy, hearty meal that’s full of flavor and veggies, you’re going to absolutely adore this Vegetarian Gnocchi Soup Recipe. It’s one of those dishes I keep coming back to when I want something comforting but still light and nourishing. Trust me, once you try it, you’ll see why it’s a staple in my kitchen during chilly days!
Why You’ll Love This Recipe
- Comfort in a Bowl: This soup has that creamy, hearty vibe without any dairy, perfect for cozy nights.
- Veggie-Packed Goodness: Loaded with broccoli, kale, sweet potato, and carrots—your body will thank you.
- Quick & Easy: From chopping to soup in about 40 minutes—ideal for busy weeknights or lazy weekends alike.
- Family Favorite: My crew goes crazy for this, and even picky eaters often ask for seconds!
Ingredients You’ll Need
The ingredients here are simple and work so well together to create a rich and tasty soup. I love that you can find them easily at your local store, and they come together beautifully without needing any fancy steps.
- Olive oil: Use a good quality extra virgin for that lovely fruity base flavor when sautéing.
- White onion: Adds sweetness and depth; I find half an onion is just right for balance.
- Garlic cloves: Fresh is best here to boost that aromatic punch in the soup.
- Celery stick: Adds subtle crunch and freshness—finely diced to blend in nicely.
- Carrots: Small, sliced carrots bring in sweetness and texture.
- Broccoli florets: Diced into small pieces so they’re tender but still have bite.
- Sweet potato: Peeled and diced; it gives natural creaminess and a touch of sweetness.
- Kale (or other greens): I love kale for its hearty leaves, but spinach or Swiss chard work great too.
- Gnocchi: The star here—pillowy and soft, they soak up all the lovely broth flavors.
- Vegetable stock: Use a good-quality broth or homemade if you can for that extra layer of flavor.
- Coconut milk: Adds creaminess and richness without dairy, balancing the herbs perfectly.
- Apple cider vinegar (optional): I like it for a little brightness that cuts through the creamy texture.
- Dried thyme, rosemary & sage: These herbs give the soup an earthy, fragrant aroma.
- Bay leaf: Adds subtle depth, just remember to remove before serving.
- Salt & black pepper: Essential for seasoning and to bring all those flavors alive.
Variations
I like to change up this vegetarian gnocchi soup recipe to keep things interesting or to suit whatever I have in my fridge. Feel free to make it your own!
- Adding mushrooms: I sometimes toss in sliced cremini mushrooms for an earthy flavor that complements the veggies beautifully.
- Spicy kick: A pinch of crushed red pepper flakes or a dash of smoked paprika can add a lovely warmth if you want a little heat.
- Greens swap: If you’re not a kale fan, baby spinach or chard are excellent easy swaps that cook even faster.
- Vegan option: This is naturally vegan, but just double-check your gnocchi doesn’t contain eggs if that’s a concern.
How to Make Vegetarian Gnocchi Soup Recipe
Step 1: Sauté the Flavor Base
Start by heating the olive oil in a large pot over medium heat. Toss in your diced onion and cook it for about 3-4 minutes until it’s soft and translucent. I love letting the onion get just a little golden because it adds natural sweetness. Then, add your minced garlic and dried herbs—thyme, rosemary, and sage—and stir everything together for another 2-3 minutes to toast the herbs gently. This step really wakes up all those aromatic flavors you’ll taste in the soup.
Step 2: Build Up the Veggies
Add the finely diced celery and cook for another 3-4 minutes. Next, throw in the broccoli, sweet potato, and sliced carrots. These hearty veggies take a little time to soften up, so cook them for about 4-5 minutes. If the mixture sticks at all, just add a splash of water to keep it moving. This layering of veggies builds depth and texture you’ll love.
Step 3: Simmer with Stock & Gnocchi
Pour in the vegetable stock along with the gnocchi. Increase the heat to bring it all to a boil, then reduce it to a gentle simmer. It’s important not to rush this part—let the gnocchi cook in the broth for about 6-8 minutes until they’re soft and tender. Right after that, stir in the coconut milk to add creaminess and richness. This is one of my favorite parts because it makes the soup feel indulgent without using cream.
Step 4: Add Greens & Final Touches
Stir in your kale or the greens of your choice and add the optional apple cider vinegar for that small bright pop of acidity. Cook it for just 1-2 minutes longer so the greens wilt but still hold their color. Don’t forget to fish out that bay leaf before serving. At last, season with salt and pepper to taste, and ladle the soup into your favorite bowls. I promise, your kitchen will smell like fall heaven.
Pro Tips for Making Vegetarian Gnocchi Soup Recipe
- Gentle Sauté: Take your time softening onions and garlic—this builds your soup’s flavor foundation.
- Watch Your Gnocchi: Avoid boiling too hard once gnocchi is added, or they might fall apart.
- Coconut Milk Warm:** Stir in coconut milk off direct heat to keep it creamy and prevent curdling.
- Bay Leaf Reminder: Always remove the bay leaf—it’s not edible but infuses great flavor.
How to Serve Vegetarian Gnocchi Soup Recipe
Garnishes
I usually sprinkle some freshly chopped parsley or a handful of shredded Parmesan on top (if not strictly vegan) for a bit of freshness and extra flavor. Sometimes a drizzle of good olive oil or a few red pepper flakes adds a lovely finishing touch that really wakes up the soup.
Side Dishes
This soup pairs beautifully with crusty bread or warm garlic focaccia for dipping. My family also loves it alongside a simple mixed green salad with a tangy vinaigrette to balance the creaminess.
Creative Ways to Present
For special occasions, I like to serve this soup in mini pumpkin bowls—totally charming and perfect for fall get-togethers. It makes the meal feel extra festive and cozy, and it’s a fun surprise for guests.
Make Ahead and Storage
Storing Leftovers
Leftover vegetarian gnocchi soup keeps great in an airtight container in the fridge for up to 3 days. I like to cool it completely before storing to keep the texture of the gnocchi intact.
Freezing
I’ve had mixed results freezing this soup because the gnocchi can get a bit mushy after thawing. If you plan to freeze, consider leaving them out and adding fresh gnocchi when reheating—it keeps the texture perfect!
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally. If the soup seems too thick, add a splash of vegetable stock or water to loosen it up. This way, the flavors stay vibrant and the gnocchi hold their shape better.
FAQs
-
Can I use store-bought gnocchi for this soup?
Absolutely! Store-bought gnocchi works wonderfully in this recipe, saving you time and effort. Just be sure to check if it contains eggs if you need an egg-free or vegan option.
-
Is this soup gluten-free?
It can be gluten-free if you use gnocchi made from potatoes without added wheat flour or a gluten-free brand. Check your gnocchi packaging to be sure.
-
Can I substitute the coconut milk?
Yes, you can swap coconut milk for a plant-based cream or regular cream if you’re not vegan. Just keep in mind it’ll change the flavor slightly.
-
How do I make this soup spicier?
Add some crushed red pepper flakes when sautéing the garlic or sprinkle chili oil on top before serving. A dash of smoked paprika also adds warmth without overpowering the other flavors.
Final Thoughts
This Vegetarian Gnocchi Soup Recipe is truly one of my go-to recipes when I want something soul-soothing, filling, and packed with wholesome ingredients. I love how easy it is to make, but more importantly, how it brings people together around the table—warm bowls, hungry smiles, and comfy vibes. Give it a try and you might just find yourself reaching for it again and again like I do. Happy cooking!
Print
Vegetarian Gnocchi Soup Recipe
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A creamy and comforting vegetarian gnocchi soup packed with a variety of healthy vegetables and herbs. Perfect for a cozy fall or winter lunch, this soup combines tender gnocchi, sweet potato, kale, and a blend of savory herbs simmered in a flavorful vegetable broth with coconut milk for added richness.
Ingredients
Vegetables and Aromatics
- 1 tbsp olive oil
- 1/2 white onion, diced
- 2 garlic cloves, minced or finely diced
- 1 celery stick, finely diced
- 2 small carrots, sliced
- 1 cup broccoli florets, diced
- 1 small sweet potato, peeled and diced
- 1 cup kale (or other greens), stems removed and diced
Soup Base and Seasonings
- 2 cups gnocchi
- 2 cups vegetable stock
- 1/2 cup coconut milk
- 1 tsp apple cider vinegar (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 bay leaf
- Pinch of salt
- Pinch of black pepper
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and fry for 3-4 minutes until softened. Then add the minced garlic and dried herbs (thyme, rosemary, sage) and cook for an additional 2-3 minutes while stirring to combine the flavors.
- Add Celery: Stir in the finely diced celery and cook for another 3-4 minutes to soften the stalks and integrate their flavor.
- Cook Vegetables: Add the broccoli florets, diced sweet potato, and sliced carrots to the pot. Cook for 4-5 minutes, stirring occasionally. If the vegetables begin to stick to the pot, add a splash of water to prevent burning.
- Add Stock and Gnocchi: Pour in the vegetable stock along with the gnocchi. Increase the heat and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer.
- Add Coconut Milk and Simmer: Stir in the coconut milk thoroughly and continue to cook the soup for 6-8 minutes until the gnocchi are cooked through and vegetables are tender.
- Add Greens and Vinegar: Add the diced kale (or other greens) and apple cider vinegar, if using. Cook for another 1-2 minutes until the greens are wilted.
- Finish and Serve: Remove the bay leaf from the pot. Season the soup with salt and black pepper to taste. Ladle the soup into bowls and serve warm.
Notes
- This creamy vegetarian gnocchi soup is packed with healthy vegetables and comforting flavors ideal for colder seasons.
- Use fresh or frozen vegetables as preferred, adjusting cooking times accordingly.
- The apple cider vinegar is optional but helps to brighten the soup’s flavor.
- Gnocchi can be substituted with other pasta, but cooking times may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 7 g
- Sodium: 1233 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
