Looking for a new favorite vegetable gnocchi recipe? This Creamy Vegetarian Gnocchi Soup is rich, hearty, and loaded with nourishing ingredients. This recipe features tender potato gnocchi, hearty chickpeas, and a medley of colorful vegetables, all simmered in a flavorful Parmesan broth. Whether you’re craving satisfying vegan soups or easy gnocchi recipes soup, this one hits the spot. Looking for a new favorite vegetable gnocchi recipe? This creamy and comforting vegan gnocchi soup is rich, hearty, and loaded with nourishing ingredients. It’s the perfect plant-forward twist on a classic!
Why You’ll Love This Vegetarian Gnocchi Soup
This recipe brings together all the feel-good elements of a classic Italian-style soup—savory aromatics, creamy broth, tender veggies, and gnocchi that melt in your mouth. Inspired loosely by Olive Garden’s Chicken & Gnocchi Soup, this vegetarian version skips the meat and adds chickpeas for plant-based protein, making it just as filling and arguably more flavorful.
Bonus: It’s ready in under 30 minutes and perfect for meal prep!
Ingredients You’ll Need
Here’s what makes this soup so satisfying and flavorful:
- Olive Oil – A drizzle of extra virgin olive oil is the perfect base for sautéing your veggies.
- Yellow Onion – Sweet or white onions work best here for their mild flavor.
- Carrots & Celery – Classic soup veggies that add natural sweetness and crunch.
- Garlic – Fresh minced garlic brings warmth and depth to the broth.
- Dried Herbs – A mix of thyme, oregano, and rubbed sage adds that Italian-inspired aroma.
- Chickpeas – Also known as garbanzo beans, these provide texture and plant-based protein.
- Potato Gnocchi – Use shelf-stable or frozen; either works beautifully in this recipe.
- Whole Milk – Adds creaminess without being too heavy.
- Parmesan Cheese – Freshly grated Parmesan melts better and gives a rich, salty umami flavor.
- Baby Spinach – Tossed in at the end for a pop of color and nutrients.
- Salt & Pepper – Essential for seasoning to taste.
🧀 Pro tip: For an even richer taste, use a Parmesan rind while the soup simmers, then remove before serving.
How to Make Vegetarian Gnocchi Soup
Making this soup is surprisingly simple. Here’s how to whip up a pot:
-
Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook for about 8 minutes until softened. -
Add Garlic & Herbs:
Stir in garlic, thyme, oregano, and sage. Sauté for another minute until fragrant. -
Simmer the Broth:
Pour in chickpeas and vegetable broth. Bring to a gentle simmer over medium-high heat. Once simmering, reduce heat and cook for 5 minutes. -
Cook the Gnocchi:
Add gnocchi and simmer for another 5 minutes, or until they float and are tender. -
Creamy Finish:
Stir in milk and Parmesan. Cook until the cheese melts and everything is creamy and luscious. -
Add the Greens:
Remove from heat and stir in the baby spinach. Let it wilt in the residual heat for a couple of minutes. -
Season & Serve:
Taste and adjust with salt and pepper. Ladle into bowls and top with more Parmesan or chopped parsley if desired.
🥖 Serving Suggestion: Pair with crusty bread and a glass of chilled white wine for the ultimate cozy dinner.
Tips for the Perfect Vegetarian Gnocchi Soup
- Don’t Overcook Gnocchi: Cook just until the gnocchi floats to avoid a mushy texture
- Taste and Adjust: Season gradually, as the Parmesan and broth can add saltiness to this dinner recipe.
- Keep It Creamy: Add the milk off the heat to prevent curdling and maintain a smooth broth.
- Prep Ahead: Chop vegetables in advance to make this soup even quicker to prepare.
Creative Variations for Vegetarian Gnocchi Soup
Customize your Vegetarian Gnocchi Soup with these delicious twists:
- Vegan Version: Use plant-based milk (like oat or coconut) and nutritional yeast instead of Parmesan for a vegan dinner recipe. Ensure the gnocchi is dairy-free.
- Veggie Boost: Add zucchini, mushrooms, or diced sweet potatoes for extra flavor and nutrition in your soup.
- Herb Swap: Try fresh rosemary or basil instead of thyme for a different aromatic profile.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy dinner recipe.
- Grain Addition: Stir in cooked farro or quinoa for a heartier Vegetarian Gnocchi Soup.
Serving and Pairing Suggestions
This Vegetarian Gnocchi Soup is a versatile dinner recipe that shines on its own or as part of a larger meal. Here are some serving ideas:
- Serve with crusty sourdough, focaccia, or garlic bread for dipping in the creamy broth.
- Pair with a light green salad dressed with balsamic vinaigrette for a balanced meal.
- Offer as a starter before a main course of roasted vegetables or a vegetarian lasagna.
- Enjoy with a crisp white wine, like Sauvignon Blanc, or a sparkling water with lemon to complement the soup’s flavors.
Storage Tips
- Refrigerate: Store Vegetarian Gnocchi Soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Freeze: Freeze in portioned, freezer-safe containers for up to 2 months. Note that the gnocchi and spinach texture may soften upon reheating. Thaw overnight in the fridge before reheating.
- Reheat: Warm on low heat, stirring frequently, to maintain the creamy consistency of this dinner recipe.
FAQs About Vegetarian Gnocchi Soup
Can I use frozen gnocchi in this dinner recipe?
Yes, frozen gnocchi works well in Vegetarian Gnocchi Soup. Follow the package instructions for cooking time, typically 4-6 minutes.
How do I make this soup vegan?
Replace the milk with a plant-based alternative (like oat or coconut milk) and use nutritional yeast instead of Parmesan. Ensure the gnocchi is vegan for a fully vegan Vegetarian Gnocchi Soup.
Can I add more vegetables to this dinner recipe?
Absolutely! Try adding zucchini, bell peppers, or mushrooms to enhance the flavor and nutrition of your Vegetarian Gnocchi Soup.
Why did my soup curdle?
Curdling can occur if the milk is added over high heat. Stir in the milk off the heat and keep the temperature low to maintain a smooth dinner recipe.
Can I make this soup gluten-free?
Yes, use gluten-free gnocchi and ensure all other ingredients, like the broth, are gluten-free for a gluten-free Vegetarian Gnocchi Soup.
More Delicious Soup Recipes You’ll Love
Craving something creamy and plant-forward? Try our Vegetarian Gnocchi Soup packed with tender gnocchi, chickpeas, and colorful vegetables simmered in a savory Parmesan broth. And, you should try some of the following Soups recipes:
Conclusion
This Vegetarian Gnocchi Soup is the ultimate dinner recipe, offering creamy comfort and wholesome flavors in every bowl. Perfect for cozy nights or impressing guests, this Vegetarian Gnocchi Soup will warm your heart and soul. Try it today and savor the magic of this easy, delicious soup!
Creamy Vegetarian Gnocchi Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 4-5 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoons rubbed sage
- 32 ounces vegetable broth 4 cups
- 1 15oz can chickpeas, drained
- 1 pound potato gnocchi
- 1 cup whole milk
- 1 cup shredded Parmesan cheese
- 2 to 3 cups baby spinach
- Salt & pepper to taste
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook for about 8 minutes until softened.
- Add Garlic & Herbs: Stir in garlic, thyme, oregano, and sage. Sauté for another minute until fragrant.
- Simmer the Broth: Pour in chickpeas and vegetable broth. Bring to a gentle simmer over medium-high heat. Once simmering, reduce heat and cook for 5 minutes.
- Cook the Gnocchi: Add gnocchi and simmer for another 5 minutes, or until they float and are tender.
- Creamy Finish: Stir in milk and Parmesan. Cook until the cheese melts and everything is creamy and luscious.
- Add the Greens: Remove from heat and stir in the baby spinach. Let it wilt in the residual heat for a couple of minutes.
- Season & Serve: Taste and adjust with salt and pepper. Ladle into bowls and top with more Parmesan or chopped parsley if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally.
- Freezer: Freeze for up to 1 month, ideally before adding spinach.
