This silky and creamy vegan gnocchi soup is packed with herby flavor, pillowy soft gnocchi, and loads of veggies. It’s simple and easy to make in under 30 minutes, but tastes just like the classic comfort soup- yet somehow better! 

bowl of vegan gnocchi soup on marble table

Why you’ll love this easy vegan gnocchi soup:

Want proof that you can make any dish vegan…and even better? 

You’re looking at it.

Vegan. Gnocchi. Soup.

Oh don’t get me wrong, my vegan tortellini soup and vegan lasagna soup are in full biweekly rotation during the winter months.

And definitely my vegan sweet potato soup too.

But this silky, creamy, deliciously rich and filling yet somehow not heavy vegan gnocchi soup is in a league of its own. If you’re a lover of all things gnocchi (pssst my 25 minute baked vegan gnocchi is a family staple!), then you’re going to be obsessed with this gnocchi soup.

It reminds me a bit of my Marry Me Tofu with gnocchi (a game changer) but without the tomato flavor- and obviously as a soup!

Here’s why:

  • Simple ingredients: And NO COCONUT MILK! Not that there’s anything wrong with coconut milk, but it’s often seen as the *only* dairy free cream out there (when there are tons of other options that can really wow a non-vegan crowd). As for the rest of the ingredients, it’s truly as simple as it gets, yet so so yummy!
  • Deliciously rich & flavorful: Yet won’t leave you feeling weighed down. This soup is filling and satiating for a meal, and packed with flavor, so you won’t feel like you’re missing out on any non-vegan dish 😉
  • Ready in 30 minutes: And the leftovers are even BETTER the next day!
  • As easy as it gets: Don’t worry if you’ve never made homemade gnocchi- it’s actually quite simple, but you can easily swap in store bought vegan gnocchi and achieve the same results! This soup truly does taste fancy, yet requires minimal effort!
  • You won’t believe it’s dairy-free & vegan: Seriously, if you’re looking for a gnocchi soup that will blow Olive Garden’s version out of the water. This is the perfect comfort food recipe to serve to anyone who’s a vegan skeptic- they won’t believe this gnocchi soup is truly dairy free and vegan!
bowl of vegan gnocchi soup with herbs on top

Ingredients overview:

  • Vegan gnocchiI LOVE making this gnocchi soup with homemade gnocchi. Then you can make it gluten free or keep it just with all purpose flour, and the gnocchi are so fresh and pillowy, it’s such a treat. However, there are some great store-bought vegan gnocchi brands out there, and they work just as well! You can also swap in cauliflower gnocchi, but it’ll taste best with potato gnocchi 🙂 
  • Vegetable brothYou can make this either homemade or use store bought. I keep a few frozen batches of veggie broth in the freezer that I make in bulk. 
  • Almond milk or oat milkInstead of using coconut milk or coconut cream, which often leaves behind a coconut flavor (and while it may be desired in sweet potato curry, it might not necessarily be desired in other cuisines!), we’re using other more neutral plant milks. I really like almond or oat milk here, but you can also use cashew cream as well!
  • Flour: You can also make this gluten free as well. This is for the roux so that our dairy free milk thickens! 
  • Garlic & onion: You can also swap in shallots for the onion!
  • Carrots & celery: You can also add in mushrooms for even more veggies in this veggie soup! The carrots and celery carry the flavor, so be sure to not skip this, even if it’s in your veggie broth. 
  • Italian herbs: Thyme, parsley, and basil make up the profile here! I also add in a touch of mustard powder- it’s really good. You can use fresh herbs, but if dried is all you have, like me, then that works too 🙂 
  • Cannellini beans: Any kind of white beans will do here- you can also swap in chickpeas. Be sure to save the aquafaba, as it’s a great vegan egg substitute.
  • Kale or spinach: I love using whichever is in season- during the warmer months, you can swap in spinach (or use frozen spinach in the winter months!), or use chopped kale. 
scooped vegan gnocchi soup in a pot

Step by Step Instructions:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Can I make this gnocchi soup gluten free?

Yes you can! I actually made the one pictured with Einkorn flour, which is a low-gluten flour (sometimes tolerable for people who have an intolerance to gluten- but please check with your doctor before incorporating into your diet!).

You can also make the gnocchi with gluten-free 1:1 baking flour, such as King Arthur measure for measure gluten free flour. I recommend using a blend that contains xanthan gum. Please DO NOT use almond flour here- it will not work!

Recipe Variation Ideas:

When I want to jazz up this gnocchi soup, here are a few variations that I love:

  • Add 1 cup tomato sauce or marinara to the soup broth for a creamy tomato gnocchi soup
  • Stir in 1 cup shredded vegan parmesan cheese along with the kale and cannellini beans
  • Squeeze 1 lemon and add a tablespoon of lemon zest
  • Swap in your favorite pasta (lasagna noodles, tortellini, etc.)
  • Top with some red pepper flakes and homemade croutons for crunch
bowl of vegan gnocchi soup

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bowl of vegan gnocchi soup on marble table

30 Minute Creamy Vegan Gnocchi Soup – No Coconut Milk!

  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This silky and creamy vegan gnocchi soup is packed with herby flavor, pillowy soft gnocchi, and loads of veggies. It’s simple and easy to make in under 30 minutes, but tastes just like the classic comfort soup- yet somehow better!


Ingredients

Scale
  • 1 batch vegan gnocchi or store bought vegan gnocchi*
  • 4 cups vegetable broth
  • 1 cup (240 mL) oat milk, almond milk, or cashew cream
  • 1/4 cup all purpose flour or einkorn flour*
  • 78 large garlic cloves, minced
  • 1 onion, diced
  • 4 large carrots, chopped
  • 1 head celery, chopped
  • 1 tbsp olive oil
  • 1 tsp dried parsley*
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp mustard powder
  • 12 ounces cannellini beans
  • 23 cups chopped kale or spinach
  • Optional: 1 cup shredded vegan parmesan cheese
  • Sea salt + pepper, to taste

Instructions

  1. Prep: *READ FIRST*If you’re using fresh homemade gnocchi (my recommendation), I recommend getting the potatoes prepped for the gnocchi, but I wouldn’t make the gnocchi until you have the broth in the soup. Follow the instructions for boiling the potatoes in the gnocchi. Then move onto the soup. Make sure the garlic, onion, carrots, and celery are chopped and minced.
  2. Sauté the garlic & onion: In a large pot, heat the olive oil on medium heat. Then add in the garlic and onion, and sauté until the garlic is fragrant and the onion is translucent. Then add in the carrots and celery, and sauté until the carrots are slightly soft, about 5 minutes.
  3. Add in the broth: Pour in the veggie broth, along with the parsley, thyme, basil, and mustard powder. Bring the broth to a boil.
  4. Make the gnocchi: While you’re bringing the broth to a boil, finish making the gnocchi by making the gnocchi dough and slicing and shaping the gnocchi. We’ll be boiling the gnocchi in the broth, so no need to cook them separately!
  5. Cook the gnocchi: Once the gnocchi are shaped and the broth is boiling, carefully add the gnocchi to the vegetable broth, and stir. Allow the gnocchi to cook (they’ll rise to the surface when fully cooked).
  6. Make the roux: While the gnocchi are cooking, whisk together the almond milk and flour.
  7. Stir in the roux: Once the gnocchi are cooked, reduce the heat to a simmer, and pour in the roux. Stir to combine, then cover to cook for 5-10 minutes or until thickened.
  8. Stir in the kale and cannellini beans: Once the soup is thickened, add in the kale and beans, and stir. Season with salt and pepper if desired. Stir and cover to allow the kale to wilt, about 3-4 minutes.
  9. Serve and enjoy! Once the kale is cooked, serve the vegan gnocchi soup in bowls, and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days. Alternatively, you can freeze the soup for up to 3 months, and thaw in the fridge before reheating.

Notes

Gluten free gnocchi & flour: You can make the gnocchi gluten free by using gluten-free 1:1 baking flour (such as King Arthur measure for measure gluten free flour). Please use a blend that contains xanthan gum. Almond flour will not work here. You can also use cauliflower gnocchi or sweet potato gnocchi.

Seasoning: You can also swap in Italian seasoning in place of the parsley, thyme, and basil.

See blog post for all tips, tricks, & variations!

Keywords: vegan gnocchi soup, gnocchi soup, Olive Garden soup