Move over, Olive Garden. I’ve been inspired to put a vegan spin on a classic dish and created this creamy spinach and mushroom vegan gnocchi soup. It’s so buttery and flavorful I don’t even know where to start.

My creamy spinach and mushroom vegan gnocchi soup is 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!

❤️ Why You’ll Love This Vegan Gnocchi Soup

• Buttery: There are no words to describe the gnocchi in this soup other than BUTTERY. 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.
• Veggie-Packed: Loaded with powerful-tasting veggies like mushroom and spinach that add both nutrition and incredible flavor.
• Restaurant-Quality: This soup rivals anything you’d find at a restaurant but is made completely plant-based in your own kitchen.

🍲 Ingredients

Gnocchi – These pillowy potato dumplings are the star of this vegan gnocchi soup. Go for a good quality gnocchi, ideally from your local market – the fresher the better! When cooked in the soup, they become perfectly tender and literally melt in your mouth with each bite, absorbing all the incredible flavors of the broth.

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Coconut Milk – The secret to creating that silky creaminess without dairy in this vegan gnocchi soup. Make sure you use a high-fat coconut milk – this will help take on the role of the traditional cream that is usually used. Don’t worry, the coconut flavor doesn’t overpower; instead, it adds a subtle sweetness that complements the savory elements perfectly.

👩‍🍳 How to Make Vegan Gnocchi Soup

1. 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.
2. To the pot add the garlic and mushrooms.  Cook down for 10 minutes on medium-high heat.  Stir often to avoid burning.
3. 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.
4. Check for seasoning before enjoying it immediately.  Garnish with more parmesan and drizzling of olive oil!

🗒 Tips and Tricks

• Flavor Building: Be patient while sautéing the onions and celery – this is where you develop the foundational flavor.
• Mushrooms: Allow mushrooms to fully release their water for maximum flavor concentration.
• Coconut Milk: Add this at the end to prevent separation during long cooking.
• Parmesan: PARMESAN CHEESE! Yes, caps lock is needed. This is non-negotiable; it completely transforms the dish!

🗒 Substitutions

• Greens: Swap spinach for kale, Swiss chard, or even arugula for different flavor profiles.
• Mushrooms: Any variety works – cremini, shiitake, or portobello all bring unique flavors.
• Milk Alternative: Unsweetened cashew cream or oat cream can replace coconut milk.
• Parmesan: Regular parmesan works if you’re not vegan. For vegans, Violife’s Prosociano Wedge is excellent.

🗒 Best served with

• Italian Chopped Salad
• Quick and Easy Focaccia Bread
• Apple Caprese Sandwich
• Roasted Butternut Squash Risotto

👝 How to Store Leftovers

I always recommend that any soup with noodles or gnocchi should have these components stored separately so the soup base doesn’t just get absorbed. Store the broth in an airtight container for up to 5 days, with the gnocchi separate. Reheat gently on the stovetop.

🤔 Common Questions

Vegan Gnocchi Soup

4.68 from 53 votes

🧑‍🍳 Move over, Olive Garden! This vegan gnocchi soup features pillowy potato dumplings swimming in a silky, mushroom-packed broth that's so buttery and creamy, you'll never believe it's completely plant-based – ready in just 40 minutes!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine Vegan, Vegetarian, Dairy-Free

Servings 4

Calories 510 kcal

Ingredients

  

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• 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
• 2 – 2 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

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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!

Video

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!

Nutrition

Serving: 4 | Calories: 510kcal | Carbohydrates: 46.8g | Protein: 13.2g | Fat: 33.2g | Saturated Fat: 18.6g | Polyunsaturated Fat: 0.7g | Sodium: 1766.4mg | Fiber: 1.8g | Sugar: 5g

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