Creamy Gnocchi Soup (Vegan!)

This vegan Creamy Gnocchi Soup recipe combines fluffy gnocchi and tender vegetables in a savory, creamy broth. It's incredibly flavorful, satisfying, and easy to prepare in just 45 minutes! (Vegan, oil-free, gluten-free option.)

This creamy Gnocchi Soup will warm you from the inside out! It's an easy, one-pot meal that's immensely satisfying.

It features fluffy gnocchi dumplings and tender vegetables all mingling in a rich & savory broth that's velvety, creamy, and so delicious! (Can we all agree that gnocchi is just fun to eat? It's perfect in this cozy soup!)

Best of all, this recipe is super flexible with your own favorite veggies, so swap in whatever you enjoy or have on hand. (Frozen veggies work great.) Plus it's ready in just 45 minutes, so it's a good choice for busy weeknights. Let's get started!

Ingredients for Creamy Gnocchi Soup

For this recipe, you'll combine in a large stockpot on the stove:

• Yellow onion: Or substitute white onion or sweet onion instead.
• Carrot
• Garlic cloves: I like the taste of fresh in this recipe, but you can swap in garlic powder if desired.
• Mushrooms: Use whatever mushrooms you enjoy (or leave them out if you're not a fan). I use cremini or white button mushrooms, but Portobello or shiitake work too.
• Vegetable broth
• Broccoli: I typically use fresh broccoli florets for this recipe, but frozen works great too.
• Peas: I use one cup of frozen sweet peas, and one cup frozen cut green beans.
• Green beans
• Potato gnocchi: I use shelf-stable. Some gnocchi is made with eggs, so check the ingredients to ensure it's vegan. Some brands also include wheat flour, so find a gluten-free option if needed. The brand DeLallo sells a vegan & gluten-free option. (I don't recommend cauliflower gnocchi as it has a much stronger flavor and different texture.) I use a 16-ounce package so this soup is thick with gnocchi, but feel free to use less if you prefer (10-12 ounces instead).
• Italian seasoning
• Raw cashews: These create a creamy, luscious sauce when blended with water. We'll use my "quick-soak" method to soften the cashews, but you can soak them for a few hours ahead of time instead if you prefer.
• Nutritional yeast: This adds a savory, slightly cheesy taste to the cashew cream sauce. I like to include it, but you can leave it out if you don't have it on hand.
• Tamari: Or substitute soy sauce, but I use tamari for gluten-free.
• White miso: Or substitute with salt to taste, but I like the depth and umami this provides. You can also add black pepper to taste.

Customizing

Vegetables: Include other veggies like zucchini, yellow summer squash, celery, sweet corn, red bell pepper, asparagus, or anything else that sounds good.

Herbs & spices: Instead of Italian seasoning, swap in other herbs like dried oregano, basil, thyme, rosemary, or parsley. You could also swap in warmer spices like smoked paprika if you wish.

Greens: Stir in fresh baby spinach or chopped kale for a nutrient boost.

Beans: Reduce some of the veggies to make room for a 15-ounce can of white beans for added protein and fiber.

For gluten-free: Ensure your gnocchi is made without gluten.

Serving

Garnish: Enjoy the soup as is, or sprinkle fresh parsley, chives, or other fresh herbs on your bowl before serving. A pinch of red pepper flakes can be added for some heat as well.

Pairing: It's great served alongside some crusty bread. (I like sourdough or whole grain.)

Storing

The leftovers save and reheat great! Allow the soup to cool, then store it in an airtight container in the refrigerator. I find it keeps for about 4-5 days. Reheat in the microwave when ready to enjoy.

For more inspiration, also browse all vegan soup recipes.

If you're enjoying this vegan creamy gnocchi soup recipe, also check out:

• Vegan Mac and Cheese

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