My kitchen smelled of garlic and herbs as I stirred my fifth batch of Vagan Gnocchi Soup this week, a nod to the cozy comfort I craved on chilly evenings. I first tested this soup late October when the wind whipped leaves against the windows, and after three rounds, I pinned down the perfect texture for those pillowy gnocchi. Every spoonful carried that gentle coconut creaminess I discovered on try number two. If you loved our Butternut Squash Soup, get ready for another hug in a bowl with Vagan Gnocchi Soup.
About Vagan Gnocchi Soup
This Vagan Gnocchi Soup blends soft dumplings and a savory tomato-coconut broth for a cozy meal that’s plant-based to the core. I first adapted the recipe after craving gnocchi on a budget-friendly weeknight; the balance of garlic, herbs, and creamy coconut milk held up beautifully through five tests. It’s wallet-wise, family-friendly, and shines all year long—especially when you need a quick pot of warmth.
- Quick, 10-minute prep and 20-minute cook time
- Budget-friendly pantry staples with minimal fresh produce
- Comforting crowd-pleaser for vegans and omnivores alike
- Fun fact: Gnocchi traces back to 16th-century Italy and means “lumps” or “knuckles”
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Key Ingredients & Their Roles
- 1 tbsp olive oil: Sauté base aromatics; swap with avocado oil if preferred.
- 1 small yellow onion, diced: Adds savory depth; shallots work too.
- 4 cups vegetable broth: Soup foundation; homemade broth boosts flavor.
- 14 oz can diced tomatoes: Brings bright acidity; fire-roasted adds smoky notes.
- 14 oz can full-fat coconut milk: Creamy richness; use cashew cream for a neutral taste.
- 16 oz potato gnocchi: Provides tender dumplings; fresh or frozen both work.
How to Make Vagan Gnocchi Soup
- Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and chopped celery; sauté until onion is soft and translucent, about 5 minutes.
- Stir in 4 minced garlic cloves, 1 tsp dried Italian seasoning, and a pinch of red pepper flakes; cook until fragrant, about 1 minute.
- Pour in 4 cups vegetable broth and a 14 oz can of diced tomatoes with juices. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
- Stir in a 14 oz can full-fat coconut milk, then add 16 oz potato gnocchi. Cook until gnocchi float to the surface, about 3–5 minutes.
- Remove from heat, stir in 4 cups fresh spinach until wilted, about 2 minutes. Season with salt and pepper to taste and serve hot.
Pro Tips & Troubleshooting
- On my third test I added a squeeze of lemon juice at the end; it brightened the rich broth.
- Avoid boiling coconut milk vigorously—if it splits, lower the heat and whisk gently to bring it back together.
- Seasonally swap spinach for chopped kale in winter for extra heartiness and iron.
- This recipe scales easily—double ingredients in a 6-quart pot, cooking times remain unchanged.
Storage & Make-Ahead Guide
Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions in freezer-safe bags for up to 2 months. Reheat on the stovetop over medium-low heat for 5–7 minutes or microwave in 1-minute bursts, stirring in between. In my second batch, the gnocchi held their shape beautifully after refrigeration with just a quick reheat.
Serving Suggestions
Pair Vagan Gnocchi Soup with a crisp green salad or crusty bread for dunking. Try our Simple Avocado Toast with Egg for extra protein, or serve alongside Roasted Broccoli and Carrots to round out the meal.
Frequently Asked Questions
- How long does Vagan Gnocchi Soup last in the fridge? Store in an airtight container for up to 4 days.
- Can I use gluten-free gnocchi instead? Yes, gluten-free gnocchi works; check package cooking times.
- Is it safe to freeze gnocchi soup? You can freeze for up to 2 months, though gnocchi may soften slightly.
- How do I reheat without breaking the gnocchi? Warm gently over medium-low heat, stirring occasionally, or use 1-minute microwave intervals.
- Can I make this in a slow cooker? Sauté aromatics first, then transfer everything to the slow cooker on low for 2–3 hours before adding gnocchi.
Final Thoughts
Vagan Gnocchi Soup has become my go-to for a fuss-free meal that still feels special. The blend of tender gnocchi, vibrant spinach, and creamy coconut broth never fails to comfort. I hope your kitchen enjoys this bowl as much as mine does—share your tweaks and stories below!
More Recipes You’ll Love
- Butternut Squash Soup Recipe – similar creamy vegetable base
- Italian Lentil Soup – hearty plant-based protein pairing
- How to Cook Spaghetti Squash – alternative gluten-free pasta substitute
- Creamy Pumpkin Gnocchi with Italian Sausage – another flavorful twist on gnocchi dishes
Vagan Gnocchi Soup
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small yellow onion diced
- 1 cup carrot sliced
- 2 stalks celery chopped
Broth & Gnocchi
- 4 cups vegetable broth
- 14 ounce diced tomatoes with juices
- 14 ounce full-fat coconut milk
- 16 ounce potato gnocchi
Finishing
- 4 cups fresh spinach
- 1 tsp dried Italian seasoning
- pinch red pepper flakes
- to taste salt and pepper
Instructions
Soup Base
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, sliced carrot, and chopped celery; sauté until onion is soft and translucent, about 5 minutes.
- Stir in minced garlic, dried Italian seasoning, and a pinch of red pepper flakes; cook until fragrant, about 1 minute.
Broth & Gnocchi
- Pour in vegetable broth and diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
- Stir in coconut milk, then add gnocchi. Cook until gnocchi float to the surface, about 3–5 minutes.
Finishing
- Remove from heat and stir in fresh spinach until wilted, about 2 minutes. Season with salt and pepper to taste and serve hot.