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Budget Friendly

Creamy Spinach + Mushroom Gnocchi Soup

Prep

10 minutes

Cook

30 minutes

Yield

4

Move over Olive Garden. I’ve been inspired to put a vegan spin on a classic dish and created this creamy spinach and mushroom gnocchi soup.

It’s so buttery and flavourful I don’t even know where to start.

My creamy spinach and mushroom gnocchi soup silky, smooth and delicious. Yes, that may be the only accurate way to describe it. It’s hearty, nourishing,  will warm you up and inspired by the classic Olive Garden Gnocchi Soup! But in Classic FoodbyMaria fashion – I MADE IT VEGAN! BOOM!

There are no words to describe the gnocchi in this soup other than BUTTERY (drooling emoji). The best part – other than the melting gooeyness of gnocchi in your mouth, is that this recipe is simple and only takes 40 minutes to make and includes powerful tasting veggies like mushroom and spinach. 

The key flavours in this recipe that really stand out are the garlic and the vegan parmesan cheese. Trust me when I say that parmesan cheese is a MUST in this recipe. If you’re not vegan you can use regular parmesan cheese, but if you are looking for a vegan alternative, Violife Foods has you covered with their Prosociano Wedge. 

Gnocchi Soup

Here are a few tips to make sure this gnocchi soup turns out perfectly:

  • Be patient while sauteeing the onions and celery, this is where you get your flavour that sets the recipe up for HUGE success
  • Go for a good quality Gnocchi, ideally from your local market – the fresher the better! 
  • Make sure you use a high in fat coconut milk – this will help take on the role of the traditional cream that is usually used
  • PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable, it completely transforms the dish!

Gnocchi Soup

Five reasons you will love this creamy spinach + mushroom gnocchi soup:

  • Comforting, earthy and hearty
  • Simple to follow, quick to make, fast to clean up!
  • It’s fancy but effortless
  • Crowd-pleaser! You will have your family and friends coming back for more (sorry if this is a bad thing, ha!)
  • Plant-based! ANYTHING YOU CAN DO I CAN DO PLANT-BASED!

gnocchi soup

Gnocchi Soup

Looking for some other recipes to warm you up?

    Let me know in the comments below if you are in love with this recipe as much as I am!  

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Creamy Spinach + Mushroom Gnocchi Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Vegan

Description

A vegan spin on an inspired classic, this creamy spinach and mushroom gnocchi soup will have everyone coming back for more!


Scale

Ingredients

1 tbsp. olive oil

1 medium-sized white onion, finely chopped

3 medium-sized celery sticks, finely chopped

3 large cloves of garlic, finely chopped or pressed

2 cups crimini mushrooms, sliced

1 tbsp. all-purpose flour

1 tsp thyme spice

1 tsp sea salt

1/2 tsp fresh cracked pepper

5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste

22 1/2 cups potato gnocchi

1 400 ml can coconut milk – full fat, unsweetened

2 cups (packed) fresh kale or baby spinach

1 cup vegan parmesan


Instructions

To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery.  Cook them down for around 8-10 minutes, or until translucent, extremely fragrant and soft.

To the pot add the garlic and mushrooms.  Cook down for 10 minutes on medium-high heat.  Stir often to avoid burning.

Once your mushrooms have reduced by almost half, add the flour and still till the ingredients are all well coated. Add the thyme, salt and pepper to the pot and stir well. Increase heat to high and add vegetable stock.  Bring mixture to a boil then to a simmer.  Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach or kale and parmesan cheese.

Check for seasoning before enjoying it immediately.  Garnish with more parmesan and drizzling of olive oil!


Notes

Be patient while sauteeing the onions and celery, this is where you get your flavour that sets the recipe up for HUGE success

Go for a good quality Gnocchi, ideally from your local market – the fresher the better!

Make sure you use a high in fat coconut milk – this will help take on the role of the traditional cream that is usually used

PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable, it completely transforms the dish!

Keywords: creamy, garden, gnocchi, healthy, mushrooms, olive, parmesan, recipe, simple, soup, spinach, vegan

Brittany

holy moly… I wish I would have doubled this recipe, because it is so good. I have yet to make a FoodbyMaria recipe that I haven’t absolutely loved. This will be a definite go-to meal. It was relatively simple and definitely felt nutrient packed.

Maria Koutsogiannis

YESSSS!!! BRITTANY!! Thanks so so so so much for the love hun!

Shonna Hill

Made this tonight and we both LOVED it! So yummy and, indeed, buttery. Also easy. If your stock is salty maybe wait to season the soup til the end.

Maria Koutsogiannis

Great point! Thanks for the love Shonna!!!

Sarah

Yet another lovely meal that everyone in the household enjoyed! Thanks Maria!!!

Maria Koutsogiannis

Thank you so much Sarah! I am so glad you enjoyed this recipe as much as we did!!

Kate Oseen

Wow wow wow
Amazing, so good and hearty. Super easy to make as well. Love it ❤️

Maria Koutsogiannis

Thank you so much, Kate! This recipe is such a winner!

Anela Bigornia

Super delicious and extremely easy to follow recipe. Will definitely add this to our dinner routine as the ingredients are sure to be in your kitchen already!

Maria Koutsogiannis

YES!!! Thank you so much for the love, Anela!

Tawnya Faust

I love a good mushroom soup and the added gnocchi just kicked this up to next level. My family keeps asking me when I’m going to make it again! Dang girl, you outdo yourself every freaking time!!

Maria Koutsogiannis

YESSS!!! This makes me sooo happy! Thanks for the love, Tawnya!

Kate Oseen

Wow wow wow
ROCKS MY SOCKS
It was so good and hearty. Easy to make ❤️

Kate

Thanks for sharing the recipe, it turned out amazing. I had to make one modification as I can’t have parmesan cheese. I used a marble cheese instead.

Maria Koutsogiannis

So glad this worked for you Kate! Glad you loved this recipe as much as we did!

Ashley Gilbert

Holy God this soup is amazing! This is my third recipe I’ve made from your site and every one of them have been bomb! Well done and thank you! I added a twist of lemon at the end and it made all the flavours pop!

Maria Koutsogiannis

YESSS!! honestly, you can never go wrong with lemon! Thanks so much for the support, Ashley. Let us know what you make next!

Charmaine Armstrong

First time making this soup & it turned out beautifully!! Easy to prep veggies in advance, I made this on a busy night of after school activities & it came together quickly. Great texture, great flavours & so healthy. Love!!!!!

Maria Koutsogiannis

YESSSS!! This makes me so happy, thanks for the love Charmaine!

Denise

OMG Made this tonight. I have found my new favorite soup! I am transitioning to plant based, and was skeptical about the vegan parmesan cheese and even tasted it before adding it to the soup. <3 <3 <3 Love love love this!

Maria Koutsogiannis

YESSSS!! Isn’t it the friggin best!

Bree Ward

Wow! Tried this recipe today cause it’s been chilly and it was soooo good. My husband loved it too. I’ll definitely be making it again soon!

Maria Koutsogiannis

YESSS, Bree, this makes me so happy! Please let me know what you make next!

Millie Prebel

Certainly a 5 star soup 👏👏 so good!!

Maria Koutsogiannis

Thank you so much for the love Millie!

Mitchy The Fish

Bombtastic !! Super Simple Super Delicious!!

Maria Koutsogiannis

YESA!! I love this soup so much!

Chanley

This soup was amazing!!!! I made it for me and my roommates and we ate it all up. Very creamy and flavorful. Great apocalypse food.

Maria Koutsogiannis

Yessss, exactly what I was thinking too!!

elisa

This soup is so good and easy to make!

Maria Koutsogiannis

I love this recipe so much, glad you did too!

Margo

Any suggestions as to what canned coconut milk to use?

Maria Koutsogiannis

I wouldn’t worry too much with this one but full fat would be best!

Hannah Burne

So yummy! Totally hit the spot

Maria Koutsogiannis

Thank you so much for the love hun!

Jessie

I can honestly say that I haven’t come across one if Maria’s recipes that I haven’t absolutely loved. This is one of my favourites and that’s saying a lot, amongst a slew of favourites.
I made this one vegetarian instead of vegan by making my own gnocchi (with one egg) and it tasted like something we would have ordered in one of our favourite restaurants. Slam. Dunk. Recipe.

Maria Koutsogiannis

This soup is one of my favourite recipes, BY FAR!

Eileen Moran

Looks delicious! Do you think this would freeze well? I need to use up spinach and mushrooms but it’s still a little hot for soup 😊

Maria Koutsogiannis

It should freeze just fine!!!!!! Let me know how it goes!

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