This Tuscan vegan gnocchi soup is cozy, easy to make and perfect for a simple weeknight dinner. It’s ready in about 30 minutes and made with simple, wholesome ingredients you probably already have on hand!
This Tuscan vegan gnocchi soup is a variation of my popular white bean soup. It has a very similar flavor profile, but uses gnocchi in place of white beans for a more comfort meal feel!
With veggies like celery, kale and carrots spices like oregano and thyme and fluffy, pillowy potato gnocchi, this vegan soup is going to be on repeat all Fall and winter long!
It comes together in about 30 minutes and makes for the perfect family-favorite dinner recipe. If you want to add more protein, you can definitely toss in a can of white beans or chickpeas.
If you love this recipe, be sure to try my vegan gnocchi or butternut squash soup next!
How to make gnocchi soup
COOK GNOCCHI. Bring a pot of water to a boil and cook gnocchi according to package instructions. Set aside.
SAUTE VEGGIES. Add the olive oil and diced onion to a large pot. Saute for 5-7 minutes or until it starts to brown. Add in the garlic, carrot and celery and saute for an additional 5 minutes.
Add in the white wine and saute until the liquid has cooked off.
ADD ALL INGREDIENTS. Add in all remaining ingredients aside from the kale, tapioca and gnocchi. Bring to a low boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes.
BLEND. Discard the bay leaves. Add 1 1/2 cups worth to a blender with the tapioca and blend until smooth.
SIMMER & SERVE. Add back to the pot with the gnocchi and stir well. Simmer for 5 minutes, then stir in the kale or spinach to let wilt.
Taste and adjust flavors as desired, then serve hot and enjoy! I like to serve it as is with some gluten free bread, but a side kale salad is also delicious.
How to store and freeze
Once prepared, this vegan gnocchi soup will keep in the fridge for about 4 days. I suggest reheating it on the stove, but the microwave will also work.
It will thicken as it sits, so add more vegetable broth as needed to thin it out.
This soup is definitely freezer friendly! I like to freeze it in individual portions so I can thaw just what I need. Be sure to let it cool completely, then transfer to a freezer safe container and freeze for up to 2 months.
Frequently asked questions
Is gnocchi gluten free?
Gnocchi is made of a base of potatoes, so you’d think it would be gluten free, but it often has regular all purpose flour added and is therefore not gluten free.
I used the DeLallo mini potato gnocchi, which uses rice flour so it’s completely gluten free and wheat free. The Trader Joe’s cauliflower gnocchi is gluten free, but I do not recommend that in this recipe as it will get quite soggy.
Is gnocchi vegan?
Gnocchi sometimes contains egg, so be sure to check the label of your gnocchi to ensure it is vegan as needed.
Is gnocchi potato or pasta?
Gnocchi isa type of pasta dumpling, usually made from wheat, eggs, potatoes. With a fairly dense texture and potato flavor, they are often used in dishes similar to pasta or in soups like this one.
Gnocchi are usually cooked in boiling water for just a couple of minutes or until the rise to the surface. I do not recommend cooking the
Try these soup recipes next!
- Vegan Tomato Soup
- Instant Pot Lentil Soup
- Chickpea Noodle Soup
- Cream of Broccoli Soup
- Lemon Chickpea Soup
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5 from 4 votes
Tuscan Vegan Gnocchi Soup
by: claire cary
This Tuscan vegan gnocchi soup is cozy, easy to make and perfect for a simple weeknight dinner. It's ready in about 30 minutes and made with simple, wholesome ingredients you probably already have on hand!
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Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
4
Ingredients
- 16 ounces potato gnocchi I used Delallo gluten free
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 large carrots peeled and sliced
- 2 stalks celery diced
- 2 teaspoons minced garlic
- ⅓ cup white wine
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon thyme
- ½ teaspoon oregano
- 1 tablespoon tapioca starch
- 2 cups kale or spinach
US Customary – Metric
Instructions
Bring a pot of water to a boil and cook gnocchi according to package instructions. Set aside.
Add the olive oil and diced onion to a large pot.
Saute for 5-7 minutes or until it starts to brown.
Add in the garlic, carrot and celery and saute for an additional 5 minutes.
Add in the white wine and saute until the liquid has cooked off.
Add in all remaining ingredients aside from the kale, tapioca and gnocchi.
Bring to a low boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes.
Discard the bay leaves. Add 1 1/2 cups worth to a blender with the tapioca and blend until smooth.
Add back to the pot with the gnocchi and stir well. Simmer for 5 minutes, then stir in the kale or spinach to let wilt.
Taste and adjust flavors as desired, then serve hot and enjoy!
Notes
I did not add any additional salt to this recipe as I found the vegetable broth added plenty. Feel free to adjust to your liking!
For added protein, add in a can of drained and rinsed chickpeas.
Serving: 1bowl / Calories: 307kcal / Carbohydrates: 48g / Protein: 5g / Fat: 8g / Fiber: 4g / Sugar: 5g
