Creamy Vegan Gnocchi Soup

5 from 2 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American, Italian

Servings:

Calories: 293kcal

Author: Alissa Saenz

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

US Customary - Metric

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.

Nutrition