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
Below 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!
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.
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.
Stir in the vegetable broth and raise the heat to high.
Bring the broth to a boil, lower the heat and let it simmer for fifteen minutes.
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.
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.
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
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📖 Recipe
Creamy Vegan Gnocchi Soup
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
For Serving
- Vegan Parmesan cheese
- Crushed red pepper flakes
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- 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.
- Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
- 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.
- 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.
- 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.
- Stir in the coconut milk. Let the soup simmer a minute more, then remove the pot from heat.
- Stir in the lemon juice, then season the soup with salt and pepper to taste.
- Ladle the soup into bowls and optionally top each with a sprinkle of red pepper flakes and/or vegan Parmesan cheese. Serve.
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I have not made this yet but have a question? Can leftover soup be frozen?
I haven't frozen it myself, but I don't see why not! Seal it up well and I'd guess that it will keep for about three months in the freezer.
This was delicious! Your recipes do not fail!