Vegan Chickpea Gnocchi Soup


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This Vegan Chickpea Gnocchi Soup is the ultimate vegan comfort food! It’s loaded with tons of veggies, and pillow soft gnocchi in a creamy, flavorful broth. It takes just 30 minutes from start to finish with simple ingredients you’ve likely got in the kitchen already!

Large white bowl with creamy vegan gnocchi soup garnished with fresh chopped parsley

You’ll Love This

  • It tastes just like the Olive Garden gnocchi soup, but is totally meat and dairy free! You’d never guess this gnocchi soup is totally vegan because it’s got the same creamy broth and tender gnocchi of the the restaurant favorite. But this version is made all in one pot which allows the gnocchi to cook right in the broth of coconut milk and veggie broth which makes it even creamier!
  • It’s so quick and easy to throw together! The simple ingredients and quick prep and cook time make this gnocchi one of our family’s favorite weeknight dinners – even on a busy weeknight! You can prep the sliced veggies ahead of time so when it comes time to cook, all you’ve got to do is dump and stir!
  • The best part about this soup is that it feels indulgent, but it’s also LOADED with vegetables, so it gives you the best of both worlds. I’m all for rich, hearty comfort foods when the temps start to dip, but it’s doubly delicious when they also include lots of veggies AND beans. This soup will fill you up, but also fuel you throughout the day.
White marble counter top filled with ingredients to make vegan gnocchi soup

Instructions

Heat oil in a large pot. Sauté onion, celery, and carrot along with a couple pinches of salt and pepper for about 8 minutes.

Add garlic, thyme, oregano, and sage and cook for another minute.

Large white pot filled with ingredients to make creamy vegan gnocchi soup

Add chickpeas and gnocchi.

Large white pot filled with ingredients to make creamy vegan gnocchi soup

Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.

Large white pot filled with ingredients to make creamy vegan gnocchi soup

Simmer for 6-10 minutes or until the gnocchi is cooked through and tender. Remove from heat and stir in shredded vegan Parmesan until melted. 

Large white pot filled with ingredients to make creamy vegan gnocchi soup

Stir in kale and apple cider vinegar.

Large white pot filled with ingredients to make creamy vegan gnocchi soup

Then season to taste with salt and pepper.

Large white pot with homemade chickpea gnocchi soup

Garnish with fresh chopped parsley and vegan Parmesan. 

Large white pot filled with creamy chickpea gnocchi soup garnished with fresh parsley

Tips

  • You may need to adjust the simmer time based on the type of gnocchi that you use. I used frozen potato gnocchi and they were cooked through after around 8 minutes of simmering. Start checking the gnocchi (by carefully tasting one after blowing on it) around the 6-7 minute mark and then decide if you think it needs more simmer time or is cooked through.
  • You’ll know the gnocchi is cooked perfectly when it is soft and tender. The texture on the outside will be smooth and the texture on the inside will be light and similar to that of a dumpling. Gnocchi are basically like potato pillows when they are cooked through.
  • Mini gnocchi work great in this soup also – and they’re adorable. I’m a real sucker for anything mini especially if it’s food! The mini gnocchi will likely need just a bit less time simmering as well. Depending on the list cook time on the package, I’d start checking the mini gnocchi around 3-5 minutes to test for doneness.
  • You can use any kind of bean in place of the chickpeas in this recipe. I am OBSESSED with garbanzo beans and just can’t get enough of them. Whether it’s Sheet Pan Chickpea Fajitas, Simple Chickpea Gyros, or Creamy Chickpea Noodle Soup – I’m a chickpea girl through and through. However, white beans (also called Great Northern beans), cannellini beans, would also be great!
Large white bowl with creamy vegan gnocchi soup garnished with fresh chopped parsley

Family Favorite Vegan Dishes

Large white bowl with creamy vegan gnocchi soup garnished with fresh chopped parsley

Print

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Vegan Chickpea Gnocchi Soup



  • Author:
    Kylie Lato

  • Prep Time:
    10 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    30 minutes

  • Yield:
    10 servings 1x

Description

This Vegan Chickpea Gnocchi Soup is the ultimate vegan comfort food! It’s loaded with tons of veggies, and pillow soft gnocchi in a creamy, flavorful broth. It takes just 30 minutes from start to finish with simple ingredients you’ve likely got in the kitchen already!



Scale

Ingredients

Garnish:


Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion, carrot, celery, and a couple pinches of salt and pepper.
  3. Cook, stirring occasionally for 8 minutes.
  4. Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
  5. Add chickpeas and gnocchi.
  6. Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.
  7. Stir to combine and bring to a simmer over medium high heat.
  8. Once simmering, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender. 
  9. Remove from heat and stir in shredded vegan Parmesan until melted. 
  10. Stir in kale and apple cider vinegar. Then season to taste with salt and pepper.
  11. Garnish with fresh chopped parsley and vegan Parmesan. 

Notes

You may need to adjust the simmer time based on the type of gnocchi that you use. I used frozen potato gnocchi and they were cooked through after around 8 minutes of simmering. Start checking the gnocchi (by carefully tasting one after blowing on it) around the 6-7 minute mark and then decide if you think it needs more simmer time or is cooked through.

You’ll know the gnocchi is cooked perfectly when it is soft and tender. The texture on the outside will be smooth and the texture on the inside will be light and similar to that of a dumpling. Gnocchi are basically like little potato pillows when they are cooked through.

Mini gnocchi work great in this soup also – and they’re adorable. I’m a real sucker for anything mini especially if it’s food! The mini gnocchi will likely need just a bit less time simmering as well. Depending on the listed cook time on the package, I’d start checking the mini gnocchi around 3-5 minutes to test and see if they’re done.

You can use any kind of bean in place of the chickpeas in this recipe. I am OBSESSED with garbanzo beans and just can’t get enough of them. Whether it’s Sheet Pan Chickpea Fajitas, Simple Chickpea Gyros, or Creamy Chickpea Noodle Soup – I’m a chickpea girl through and through. However, white beans (also called Great Northern beans), cannellini beans, would also be great!

  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian/American

Keywords: olive garden gnocchi soup, copycat olive garden soup, potato gnocchi soup





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