Vegan Gnocchi Soup | FoodByMaria Recipes

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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

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 Vegan, Vegetarian, Dairy-Free
Servings 4
Calories 510 kcal

Ingredients
  

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!
Katie

Just finished making this soup and it was incredible. It will definitely make a frequent rotation in my house. Creamy, flavorful and hearty.

Maria Koutsogiannis

Yay! This makes me so happy, Katie! Thanks for the love hun!

Celine

5 stars
Delicious! I’m gluten free so I used gluten free gnocchi and a GF flour blend. Turned out great

Maria Koutsogiannis

This makes me so happy! Thank you so much for the love Celine, I miss you!!!!

Sandy Kelston

5 stars
Made this tonight, eating it as we speak!
Delicious!
My husband loves mushrooms and loves this!
Perfect meal for a cold snowy day

Maria Koutsogiannis

YESS!! Thanks so much for the support, Sandy!

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!

Katie Campisi

5 stars
So good! Creamy, filling, and easy to make. Perfect for a chilly and drizzly evening. This will definitely become one of my regular recipes to make.

Maria Koutsogiannis

Yes, Katie! This makes me so happy. Thrilled you loved it as much as we do 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!

Hannah Burne

5 stars
So yummy! Totally hit the spot

Maria Koutsogiannis

Thank you so much for the love hun!

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!

elisa

5 stars
This soup is so good and easy to make!

Maria Koutsogiannis

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

Chanley

5 stars
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!!

Mitchy The Fish

5 stars
Bombtastic !! Super Simple Super Delicious!!

Maria Koutsogiannis

YESA!! I love this soup so much!

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