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Home ยป Recipes ยป Vegan Soups & Stews

Vegan Gnocchi Soup

Toni Okamoto sitting on a porch eating grapes
Modified: Apr 26, 2025 ยท Published: Jun 9, 2025 by Toni ยท This post may contain affiliate links ยท 1 Comment

This easy, one-pot vegan gnocchi soup is filled with pillowy gnocchi and veggies in a creamy tomatoey broth - cozy, satisfying, & ready in 35 minutes!

Jump to Recipe
Completed Vegan Gnocchi Soup in a pot.
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Recipe Variations
  • How to Make Vegan Gnocchi Soup
  • FAQs
  • Recipe Pro Tips
  • Can You Freeze Gnocchi Soup?
  • Storage Instructions
  • More Cozy Vegan Dinner Recipes to Consider....
  • Easy Pastina Recipe (Italian Penicillin Soup!)
  • Vegan Manicotti (With Tofu Ricotta)
  • Garlic and Lemon Pasta
  • Vegan Gnocchi Soup

Why You'll Love This Recipe

Inspired by Olive Garden's gnocchi soup, but 100% meat and dairy-free, this creamy vegan gnocchi soup tastes indulgent but is made with wholesome, feel-good ingredients. There's no dairy-based butter/cream, or flour, but it's still a creamy, rich, high-protein, hearty, satisfying restaurant-quality soup to enjoy from the comfort of your own home at a fraction of the cost, with no need to dress up.

It's quick, comforting, and easy to throw together in one pot in 35 minutes-perfect for weeknights when you want something hearty but don't feel like leaving the house. Simple ingredients truly make big flavors in this budget-friendly, crowd-pleasing, child-approved soup.

If you love that I made this gnocchi soup vegan, try my easy vegan tortellini soup, American vegan goulash, garlic and lemon pasta, or one-pot vegan hamburger helper.

Ingredient Notes

Ingredients for Vegan Gnocchi Soup measured out on a white surface.

Recipe Variations

  • Seasonings: Add depth with mustard powder, red pepper flakes, bay leaves.
  • Umami: Add some miso paste or red or green pesto.
  • Vegan cheese: i.e., vegan cheddar, parmesan, nutritional yeast, etc. Or even some of this vegan cheese ball or a bit of this easy vegan cheese sauce.
  • Vegan protein: Like vegan shredded chicken, crumbled tofu (like this crispy air fryer tofu) or tempeh, vegan sausage (like Beyond Meat - sauteed), white beans, or chickpeas.
  • Extra veg: i.e., cauliflower, broccoli, leek, mushrooms, zucchini, green beans. Or try adding these garlic herb oven roasted vegetables.

How to Make Vegan Gnocchi Soup

Process shot showing cooking veggies in a pot.
Process shot showing stirring ingredients in a pot.

Step 1: First, peel and dice the onion and carrots, and chop the celery. Then, heat the oil in a large, heavy-based pot and sauté the onion for 5 minutes. Add the carrots and celery, and sauté for 3-5 minutes.

Step 2: Stir in the garlic and seasonings (Italian seasoning, smoked paprika, nutritional yeast, salt, and pepper) for 10-20 seconds. Add the water and bouillon, stir well, cover, and bring to a boil.

Process shot showing vegan cream in food processor.
Process shot showing ingredients cooking in pot.

Step 3: Blend the tofu, juice of ½ lemon, and ½ can of tomatoes until smooth. Add that to the soup with the remaining diced tomatoes and the gnocchi.

Step 4: Turn off the heat, stir in the spinach, and cover for 3-5 minutes until wilted. Then, taste and adjust the lemon and seasonings. Finally, serve the creamy potato gnocchi soup optionally garnished with fresh basil and/or red pepper flakes. Enjoy!

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Enjoy a portion alone or with crusty bread, vegan biscuits, easy air fryer garlic bread, and/or a side salad.

FAQs

Can I substitute gnocchi?

You could use your favorite vegan tortellini or ravioli. Adjust the cooking time accordingly.

Is this soup gluten-free?

No, but you can use gluten-free gnocchi. If doing so, cook it separately as it is softer/mushier.

Can I thicken the soup?

You could add cornstarch (in a slurry or 1 tablespoon starch to 2 tablespoon water) into the vegetarian gnocchi soup right at the end, then increase the heat and stir constantly until thickened.

Recipe Pro Tips

  • Don't rush the sauté step: Browning = more flavor!
  • Adjust cooking time: Based on whether you use fresh, frozen, or mini gnocchi.
  • Don't overcook the gnocchi: Otherwise, it can become mushy. Another way to avoid mushy gnocchi is to cook and store it separately from the soup.
  • To adjust the consistency: Adjust how much broth and tofu/vegan cream you add.
  • Taste and adjust: I.e., the lemon, any seasonings, etc.
  • Make enough for leftovers: It will taste even better on day two.
Completed Vegan Gnocchi Soup in a pot.

Can You Freeze Gnocchi Soup?

Tofu can change texture upon thawing. If you want to freeze it, I recommend doing so without the tofu or gnocchi - adding them only when reheating the soup.

Store in Ziplock's/freezer-safe containers for 3-4 months. Then, thaw in the refrigerator overnight before reheating.

Storage Instructions

Fridge: In an airtight container for 3-4 days. Note, the gnocchi soaks up broth as it sits, and the soup will thicken.

Reheat: Heat the vegetable gnocchi soup in a microwave (30-second increments) or on the stove (over low). Add more water/broth, if preferred.

Completed Vegan Gnocchi Soup in a storage container.

More Cozy Vegan Dinner Recipes to Consider....

  • Completed Easy Pastina Recipe (Italian Penicillin Soup!) in a bowl.

    Easy Pastina Recipe (Italian Penicillin Soup!)

  • Completed Vegan Manicotti (With Tofu Ricotta) in baking dish.

    Vegan Manicotti (With Tofu Ricotta)

  • completed Garlic and Lemon Pasta in pot

    Garlic and Lemon Pasta

If you tried this vegan gnoochi soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

Completed Vegan Gnocchi Soup in a pot.

Vegan Gnocchi Soup

Toni
This easy, one-pot vegan gnocchi soup is filled with pillowy gnocchi and veggies in a rich and creamy tomatoey broth - it's cozy, seriously satisfying, and ready in 35 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine Italian
Servings 8

Equipment

  • knife set
  • measuring spoons
  • measuring cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 6 carrots diced
  • 4 celery stalks sliced
  • 4 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon pepper plus more to taste
  • 5 cups water
  • 3 vegetable bouillon cubes
  • 1 (14.5-ounce) can diced tomatoes in their juices divided
  • Juice of ½ a lemon
  • 1 (16-ounce) package firm tofu
  • 2 (16-ounce) packages of potato gnocchi
  • 5 cups baby spinach
  • ½ cup fresh basil for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Add the carrots and celery. Stir and cook for another 3-5 minutes.
  • Add the garlic, Italian seasoning, smoked paprika, nutritional yeast, salt, and pepper. Stir to coat the vegetables for about 10 seconds.
  • Pour in the water and add the bouillon cubes. Cover the pot and bring to a boil.
  • While the soup is heating, blend the tofu with the juice of half a lemon and half the can of diced tomatoes until completely smooth and creamy.
  • Once the soup comes to a boil, stir in the tofu mixture and the remaining diced tomatoes.
  • Add the gnocchi and reduce the heat to a simmer. Cook for about 5 minutes or until the gnocchi is soft and tender.
  • Turn off the heat and stir in the baby spinach. Cover the pot for about 5 minutes, or until the spinach is wilted.
  • Taste and adjust the lemon juice, salt, and pepper as needed.
  • Garnish with fresh basil before serving.

Notes

  • Don't overcook the gnocchi: Otherwise, it can become mushy. Another way to avoid mushy gnocchi is to cook and store it separately from the soup.
  • To adjust the consistency: Adjust how much broth and tofu/vegan cream you add.
  • Taste and adjust: I.e., the lemon, any seasonings, etc.
  • Make enough for leftovers: It will taste even better on day two.
Did you make this recipe?Mention @foodsharingvegan on Instagram!

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Comments

    5 from 1 vote

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    Recipe Rating




  1. Andrea says

    June 10, 2025 at 4:41 am

    5 stars
    Love this tasty soup!

    Reply
Photo of Toni Okamoto, the author of this website, eating grapes and sitting on a porch.

Hi, I'm Toni. Welcome to Food Sharing Vegan. Here you'll find comforting, delicious, vegan recipes to share with friends and family.

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