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If you're looking for a hearty and satisfying dish you can make in one pot, you're going to love this new Creamy Vegan Gnocchi Soup. It's packed with fresh vegetables and tender gnocchi in a flavorful veggie broth. It's so easy to make and cooks in less than 30 minutes.

I love to make this soup during the week! It's the perfect meal for a busy weeknight and I usually have leftovers meaning I have lunch for later in the week as well.

I can use pre-cut veggies to save on some prep time when I'm in a bit of a hurry making this soup even quicker and easier. Even better, it cooks in one pot which means less dishes to clean later on.

I hope you enjoy this hearty comfort food as much as I do! Looking for more Italian-inspired recipes? Try my Homemade Vegan Ravioli or Vegan Gluten-Free Lasagna.

What You'll Need to Make Creamy Vegetable Gnocchi Soup

Don't worry if the ingredient list for this gnocchi vegetable soup looks a bit long! Most of them are fresh ingredients and everything is easy to find in most grocery stores. Here's a look at the highlights but you will find the full list and quantities of each in the recipe card.

• Aromatics: Fresh garlic , onions, and celery are sauteed in olive oil to layer in aromatic flavors to your gnocchi soup right from the start.
• Mushrooms: Adds a bit of meaty texture to your bowl of vegan soup but mushrooms also contain umami flavor which infuses into the soup making it taste more satisfying and delicious.
• Shredded carrot: I am using shredded because it's smaller in size and will cook in the same time as the other vegetables. Plus you can buy them pre-shredded which means less prep!
• Coconut milk: Use canned coconut milk for the creamiest consistency. It replaces the heavy cream commonly used in creamy soups.
• Bouillon cubes: For a tastier broth. I used Vegan "Not Chicken" bouillon from Edward and Sons.
• Spices: A combination of thyme oregano, rosemary and dried basil for a more complex savory flavor. You can also use 2-3 teaspoons of Italian seasoning for a similar flavor.
• Cornstarch: Thickens the soup to give it a creamier texture. You can also use arrowroot starch or tapioca flour.
• Gnocchi: A small Italian dumpling that's often made with potatoes and flour. Sometimes they may contain cheese or egg so be sure you pick up a variety that's vegan.
• Spinach: Fresh spinach is ideal and it wilts quickly in the soup. You can also use kale or arugula instead.

Substitutions and Variations

• Gluten-Free: Make sure your potato gnocchi are gluten-free and you are good to go!
• Add Protein: Add cannellini beans, garbanzo beans, or other white beans to make your creamy gnocchi soup a bit heartier.
• No Bouillon? You can also use vegetable broth or vegetable stock instead of the water and bouillon. Replace the water with the same amount of vegetable broth.
• A bit of spice. Add a pinch of red pepper flakes to add a small amount of heat to your gnocchi vegetable soup.
• Swap the gnocchi for pasta. You can also make this soup with your favorite pasta instead of gnocchi.

How to Make Vegan Gnocchi Soup

Ready to start cooking your potato gnocchi soup? Be sure to prep all your veggies first and then you're ready to cook. Here's a look at the main steps but you can find the full instructions in the recipe card.

1. Cook the chopped onion and garlic in a drizzle of olive oil for 2-3 minutes over medium heat. Add the celery, carrot, and mushrooms to the pot. Continue to cook them for another 2-3 minutes. Occasionally give the veggies a stir.
2. Add the water, bouillon cubes, spices, salt and pepper, and canned coconut milk to the pot.

3. Stir everything together. Whisk in the cornstarch making sure to break up any clumps. Continue cooking the soup until it comes to a boil. Add the gnocchi to the soup once it boils and cook for several minutes.

PRO TIP: Use the package instructions for the timing but you'll know the gnocchi are ready when they start rising up to the surface of the soup.

4. Add the handfuls of spinach and cook just until the spinach softens. Serve and enjoy!

How to Store

• Refrigerator: Allow the soup to cool completely and then store it in an airtight container in the fridge for up to five days.
• Freezer: Store leftover gnocchi soup in a freezer-safe container one it's cooled and place it in the freezer for up to three months. Allow it to thaw out in the fridge overnight before reheating.
• Reheat: Return the leftover soup to a saucepan and heat over medium heat until the soup is hot. It likely will thicken during storage so you may want to add some more water and bouillon if it's a bit too thick. If you're in a hurry you can also reheat in the microwave.

Serving Suggestions

• Topping: My favorite is topping it with a sprinkle of vegan parmesan cheese. You can also stir in some nutritional yeast to give it a bit of cheesiness. Other toppings include croutons, chopped chives, or julienned basil.
• Bread: A bowl of homemade gnocchi soup is the ultimate comfort food especially with some toasted bread, a crusty bread, garlic bread, or breadsticks.
• Salad: Serve it up with your favorite salad for a complete meal! I especially love this Vegan Caesar Salad.

Recipe Tips and FAQs

• Don't overcook the gnocchi. As soon as they float, they're ready! If they cook too long they will become too soft.
• Make sure you use canned full-fat coconut milk. Other types of plant milk will make your soup less creamy.
• Stir constantly when adding the cornstarch. It can easily clump rather than making your soup creamy and stirring prevents that from happening.

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