Vegetarian Gnocchi Soup Recipe

If you’re looking for a cozy, comforting meal that’s packed with veggies and full of flavor, you’re going to love this Vegetarian Gnocchi Soup Recipe. It’s one of those dishes I turn to when I want something nourishing but easy enough to whip up on a weekday evening. Creamy, hearty, and perfectly spiced, this soup is a brilliant way to use up veggies — plus, the gnocchi makes it satisfyingly filling. Stick with me, and I’ll walk you through every step to make it just right!

this Recipe

Ingredients You’ll Need

Every ingredient in this vegetarian gnocchi soup recipe plays its part in building depth and warmth. When shopping, look for fresh, firm veggies and quality gnocchi—homemade or store-bought works fine. I always lean on organic when I can, especially for the greens and sweet potato.

• Olive oil: A fruity olive oil works best here to sauté the veggies without overpowering the spices.
• White onion: Using half creates a subtle sweetness without making the soup too onion-heavy.
• Garlic cloves: I usually add a little extra because garlic brings such wonderful aroma and depth.
• Celery stick: Adds a gentle crunch and earthy note that balances the sweetness of the carrots and potato.
• Carrots: Fresh and sweet carrots complement the savory herbs beautifully.
• Broccoli florets: I chop these into small bite-sized pieces so they blend seamlessly in the soup.
• Sweet potato: Peeled and diced, it melts into the broth while also giving it that soothing, creamy feel.
• Kale (or other greens): I love using kale for its texture, but spinach or Swiss chard also work great.
• Gnocchi: The star of the show—pillowy potato gnocchi cooks quickly and soaks up the broth’s delicious flavors.
• Vegetable stock: Use a good-quality veggie stock—homemade if you have it, or a low-sodium store-bought brand.
• Coconut milk: Full-fat gives the soup its creamy richness but still keeps it dairy-free.
• Apple cider vinegar: Optional, but I add this for a little tang and brightness that balances the creaminess.
• Dried thyme, rosemary, and sage: These herbs create a warm, earthy flavor base that makes this soup feel like fall in a bowl.
• Bay leaf: Adds subtle herbal depth during simmering.
• Salt and black pepper: Adjust to taste—seasoning is key to bringing all the flavors together.

Variations

This vegetarian gnocchi soup recipe is a fantastic base, so I like to play around with it depending on what’s in my fridge or the season. The flexibility means you can easily make it your own without stressing over missing ingredients.

• Variation: Sometimes I swap out kale for spinach or add Swiss chard, which adds a slightly different texture but just as much goodness.
• Variation: For a bit of heat, a pinch of red pepper flakes stirred in with the garlic goes a long way and wakes up the flavors.
• Variation: If you want it even heartier, toss in some cooked white beans or chickpeas along with the gnocchi—they soak up the broth and give a protein boost.
• Variation: Feel free to experiment with herbs—fresh rosemary or thyme can be lovely if you have it on hand instead of dried.

How to Make Vegetarian Gnocchi Soup Recipe

Step 1: Sauté the Base Veggies and Herbs

Start by heating olive oil in a large pot over medium heat. Toss in the diced white onion and cook for about 3 to 4 minutes, until it softens and smells sweet. Then add your minced garlic and dried herbs—thyme, rosemary, and sage—and stir for another 2 to 3 minutes. This step really builds flavor, so don’t rush it. You want the garlic fragrant but not browned or bitter. Then add the diced celery and cook that for 3 to 4 minutes; this gives the soup that lovely layered veggie base.

Step 2: Add the Heartier Veggies

Next, throw in the broccoli florets, diced sweet potato, and sliced carrots. Cook them in the pot for about 4 to 5 minutes, stirring occasionally. I sometimes add a small splash of water here if the veggies start sticking to the pan—that helps everything soften without burning. This is when you start to see the soup’s cozy texture coming together.

Step 3: Simmer with Stock and Gnocchi

Pour in your vegetable stock along with the gnocchi and bring the pot to a boil. Once boiling, reduce the heat to a low simmer—just enough to gently bubble. This gentle cooking ensures the gnocchi cooks through without turning mushy. Stir in the coconut milk and mix well. Let everything cook for around 6 to 8 minutes until the gnocchi are tender and the sweet potato is cooked through.

Step 4: Finish with Greens and Seasoning

Stir in the kale or whatever green you’re using, and optionally add the apple cider vinegar—it brightens the flavors and cuts through the creaminess beautifully. Let it cook for another 1 to 2 minutes until the greens are wilted but still vibrant. Remove the bay leaf, then season with salt and black pepper to taste. Now you’ve got a bowl of pure comfort ready to ladle out.

How to Serve Vegetarian Gnocchi Soup Recipe

Garnishes

I like to finish this soup with a sprinkle of freshly chopped parsley or basil for a pop of green and brightness. A drizzle of extra virgin olive oil or a pinch of nutritional yeast adds an extra layer of savory deliciousness. Sometimes, I like to crumble some toasted walnuts on top for a bit of crunch—because texture makes such a difference!

Side Dishes

This soup pairs beautifully with crusty bread, like a warm baguette or sourdough for dunking. Simple garlic bread or a side salad with lemon vinaigrette also make great companions to balance the creaminess.

Creative Ways to Present

For a special occasion, I sometimes serve this soup in pretty bread bowls—kids and adults both go crazy for them! Another fun twist is layering it in a clear glass mug with toasted cheese croutons on top for a beautiful presentation that’s also delicious.

Make Ahead and Storage

Storing Leftovers

I store leftover vegetarian gnocchi soup in airtight containers in the fridge where it keeps really well for up to 3 days. Just make sure to cool it completely before refrigerating to keep the texture nice and fresh.

Freezing

Freezing this soup can be a bit tricky because gnocchi sometimes get mushy after thawing. If you want to freeze it, I suggest cooking the soup without the gnocchi and adding fresh gnocchi when reheating. Otherwise, freeze in small portions and try to eat within a month.

Reheating

Reheat leftovers gently on the stove over low heat, stirring often. If it has thickened too much, add a splash of vegetable stock or water to loosen it up. Adding fresh gnocchi at this stage keeps the texture perfect and the soup lively.

FAQs

Final Thoughts

I absolutely love how this vegetarian gnocchi soup recipe warms me up on chilly days without feeling heavy or bland. When I first tried making it, I was surprised by how quickly the flavors meld together, making it my go-to comfort food for busy weeks. I hope you’ll enjoy it as much as I do—it’s easy, packed with nourishment, and simply delicious. Next time you’re craving something hearty but wholesome, this one’s definitely worth a try!

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