Vegan Gnocchi Soup | FoodByMaria Recipes

Soups

Creamy Vegan Gnocchi Soup

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Prep

10 minutes

Cook

30 minutes

Yield

4

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

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 flavourful I don’t even know where to start.

My creamy spinach and mushroom vegan 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!

Why you’ll love this vegan gnocchi soup:

  • Buttery: 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.
  • Great Flavor: The key flavors in this recipe that really stand out are garlic and 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.

Ingredients for vegan gnocchi soup

Ingredient Notes:

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

Coconut Milk: 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

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

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.

Mushrooms and veggies cooking in a pot for vegan gnocchi soup

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

Soup cooking in a pot

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.

Parmesan cheese on a countertop

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

Expert Tips & FAQ:

Be Patient: Be patient while sautéing the onions and celery, this is where you get your flavor that sets the recipe up for HUGE success

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Storage: I always recommend that any soup with noodles or gnocchi to keep them stored separately so the soup base doesn’t just absorb into them.

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Vegan Gnocchi Soup

4.68 from 52 votes
A vegan spin on an inspired classic, this creamy spinach and mushroom vegan gnocchi soup will have everyone coming back for more!
Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Cuisine Dairy-Free, Vegan, Vegetarian
Servings 4
Calories 510 kcal

Ingredients
  

Shop Ingredients on Jupiter

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

YouTube 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
Review This Recipe Let us know how it was!
Millie Prebel

5 stars
Certainly a 5 star soup 👏👏 so good!!

Maria Koutsogiannis

Thank you so much for the love Millie!

Bree Ward

5 stars
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!

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!

Charmaine Armstrong

5 stars
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!

Ashley Gilbert

5 stars
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!

Kate

5 stars
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!

Kate Oseen

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

Anela Bigornia

5 stars
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!

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

5 stars
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!

Stephanie

5 stars
Amazing soup, so flavorful and delicious. My hubby and toddler loved it too!

Maria Koutsogiannis

Thank you so much for the love, Stephanie!

Brittany

5 stars
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

5 stars
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!!!

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