Vegetarian Gnocchi Soup is a hearty, comforting hug in a bowl that’s perfect for a cozy weeknight dinner! It’s both rich and satisfying.
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There’s something uniquely comforting about a warm bowl of soup, and when you combine a creamy, savoury broth with pillowy potato gnocchi and a medley of fresh vegetables, you get pure magic.
My version of gnocchi soup focuses on building a deep, complex vegetarian base that’s both rich and satisfying. It is inspired by the Tuscan style soup featuring a luscious tomato-infused broth, pasta, and hearty vegetables.
Why You’ll Fall in Love with This Soup Recipe
- Hearty & Filling: It is a satisfying main course, not just an appetizer.
- Veggie-Packed: Load up the soup with a classic mirepoix (onion, carrot, zuchini, celery) and fresh greens for nutrition.
- Easy to Make: It’s a one-pot wonder that comes together in about 30 minutes, making it an ideal meal for busy evenings.
- Customizable: You can easily swap in your favorite vegetables/meat/chicken/bacon or dairy/non-dairy alternatives.
Looking for comforting soup recipes?
Ingredients You’ll Need
- Gnocchi (shelf stable or frozen) is a bite size pasta made with potatoes and flour. I am using readymade batch of vegetarian gnocchi I got from the supermarket. They come handy for busy nights to quickly toss in basil pesto or a creamy pumpkin sauce.
- Vegetables: Carrot, Zucchini, Spinach
- Tomato Paste and Sun dried Tomatoes soaked in oil.
- Aromatics: Garlic, Celery, Onion, Thyme (fresh or dried), Bay Leaf
- Seasoning: Oregano, Chilli Flakes, Salt, Vegetable Stock
- Olive Oil to saute the aromatics.
- Cooking Cream and Grated Parmesan for the luscious, creamy mouthfeel.
- Fresh Parsley for garnish
| Ingredient | Subsitution |
| Zucchini | Yellow Squash |
| Carrot | Green Peas |
| Spinach | Kale, Swiss Chard |
| Olive Oil | Unsalted Butter, Vegetable Oil |
| Sun Dried Tomato | Fresh Cherry Tomato |
| Vegetable Stock | Chicken Stock, Bouillon Powder/Cube |
| Cooking Cream | Coconut Cream |
| Parmesan | Grated Cheddar |
How To Make Gnocchi Soup
1) Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.
2) Build the Flavour Base:
- Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds.
3) Add Liquids & Gnocchi:
- Slowly pour in the vegetable stock, stirring constantly.
- Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.
- Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.
Tip: Be careful not to overcook the gnocchi, or they can become mushy!
4) Finishing Touch:
- Reduce the heat to lowest setting.
- Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat.
- Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls. Garnish with fresh chopped parsley or basil, a little extra cracked black pepper, and a sprinkle of Parmesan.
Serve gnocchi soup with crusty Italian bread, garlic knots, or a focaccia to dip into the soup and absorb all the flavoursome broth. A simple, zesty salad is the most popular pairing to cut through the richness of the gnocchi.
My Tried and True Tips
- For a Truly Vegan Soup: Ensure your gnocchi is egg/dairy-free (most shelf-stable varieties are, but always check the label!). Swap cooking cream for unsweetened plant-based milk (like coconut or cashew) and omit the cheese.
- Thicker Soup: If you prefer a very thick, creamy soup, blend about a cup of the soup with an immersion blender or in a regular blender before adding the gnocchi. The blended vegetables will add incredible creaminess!
- Consistency: After adding gnocchi the soup becomes slightly thick especially after a few hours and the pasta absorbs a lot of liquid. Hence, add the liquids accordingly.
What other vegetarian Italian recipes you are looking for? Try my Minestrone, Fusilli Pasta Caprese, Basil Pesto, or Pasta with Cherry Tomatoes.
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Vegetarian Gnocchi Soup Recipe
Vegetarian Gnocchi Soup is a hearty, comforting hug in a bowl perfect for a cozy weeknight dinner!
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Servings: 4 adults
Calories: 357kcal
- stockpot or saucepan
Ingredients
- 400 gram gnocchi
- 2 tablespoon light olive oil
- 2 sprigs thyme
- 1 celery stalk, finely chopped
- 1 tablespoon minced garlic
- 1 small size onion, finely chopped
- 1 tablespoon tomato paste
- 4 – 5 sun dried tomato, finely chopped
- 1 medium size carrot, finely chopped
- 1 small size zucchini, finely chopped
- 3 Cup vegetable stock or bouillon powder
- ⅓ teaspoon salt or to taste
- ½ teaspoon oregano
- ¼ teaspoon chilli flakes (optional)
- ⅓ Cup cooking cream
- 2 Cup baby spinach leaves
- ⅛ Cup grated parmesan cheese
- Handful of parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add all the aromatics and saute for 1 – 2 minutes, stirring occasionally, to release their aroma.
- Add the sun dried tomato, tomato paste, vegetables, and saute for 30 – 40 seconds. Slowly pour in the vegetable stock, stirring constantly.
- Reduce the heat and simmer for about 5 minutes to allow the flavours to meld and the broth to thicken slightly.
- Carefully add the potato gnocchi to the simmering soup. Cook for 10 minutes covered or until the gnocchi float to the surface, indicating they are cooked through and tender.
- Reduce the heat to lowest setting. Stir in the cooking cream, spinach and grated Parmesan cheese (if using). Mix and simmer soup for 2 – 3 minutes over low heat. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls. Garnish with fresh chopped parsley.
- Serve gnocchi soup with crusty Italian bread, garlic knots, or a focaccia.
Recipe Notes:
- Be careful not to overcook the gnocchi, or they can become mushy!
- Gnocchi will continue to soak up the broth as it sits. If you have leftovers, you may need to add a splash of extra broth or cream when reheating.
- Leftovers will be much thicker the next day. Simply add a splash of extra broth or milk/cream when reheating on the stovetop to thin it back out to your desired consistency.
- Do Not Freeze As-Is: Freezing the finished soup is not recommended, as the gnocchi will become mushy and the creamy base may separate when thawed. Freeze the soup base before adding the gnocchi and cream.
Nutrition
Calories: 357kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 1368mg | Potassium: 432mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4916IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 5mg
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