Vegetarian Gnocchi Soup Recipe

If you’re craving something hearty, cozy, and bursting with wholesome veggies, I’ve got the perfect dish for you. This Vegetarian Gnocchi Soup Recipe is one of those soul-satisfying meals that feels like a warm hug on a chilly day. I absolutely love how this turns out creamy and comforting, yet still fresh and packed with flavor. Stick around, because I’m sharing all the tips and tricks so you can make this fan-freaking-tastic soup in your own kitchen with ease.

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Ingredients You’ll Need

Choosing fresh veggies and quality gnocchi makes all the difference here. I like to use fresh herbs if I have them on hand, but dried herbs work perfectly well and save time. Here’s a quick rundown of the ingredients that come together to create this delightful soup.

• Olive Oil: Use good quality extra virgin olive oil for a flavorful base.
• White Onion: Adds natural sweetness and depth; diced finely for even cooking.
• Garlic Cloves: Fresh garlic packs a fragrant punch—feel free to add more if you’re a garlic fan like me.
• Celery Stick: Provides a subtle aromatic crunch that complements other vegetables.
• Carrots: Adds natural sweetness and color slices beautifully in the soup.
• Broccoli Florets: Adds texture and a lovely green pop of flavor—small florets work best.
• Sweet Potato: Brings creamy sweetness and makes the soup really filling.
• Kale: I love kale for its hearty bite and nutrition; remove tough stems for tenderness.
• Gnocchi: Soft, pillowy dumplings that soak up all the wonderful flavors like little sponges.
• Vegetable Stock: A rich base that ties the veggies and gnocchi together beautifully.
• Coconut Milk: Adds creaminess without dairy, making this soup silky and smooth.
• Apple Cider Vinegar (optional): A splash brightens the whole soup and balances richness perfectly.
• Dried Herbs (Thyme, Rosemary, Sage): These herbs bring an earthy warmth that’s perfect for fall and winter.
• Bay Leaf: Infuses subtle depth, just remember to remove before serving.
• Salt & Black Pepper: To season and bring the flavors to life.

Variations

I love switching up this Vegetarian Gnocchi Soup Recipe depending on what’s in season or what I have in my fridge. You can easily make it your own and keep it exciting every time.

• Greens Swap: I’ve tried spinach, Swiss chard, and even collard greens with great results—each adds a different texture and flavor.
• Herb Freshness: Using fresh rosemary or sage when I have them gives the soup an extra aromatic lift.
• Spicy Kick: Adding red pepper flakes or a dash of smoked paprika gives a nice warmth and depth.
• Protein Boost: For an added protein punch, toss in some white beans or chickpeas during the simmering stage.

How to Make Vegetarian Gnocchi Soup Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s softened and translucent. This is where your soup builds its flavor foundation—don’t rush it! Then add the garlic and dried herbs (thyme, rosemary, sage) and cook, stirring regularly, for another 2-3 minutes. You’ll notice your kitchen starts smelling amazing. Don’t burn the garlic here; keep the heat kind of medium to low and stir often.

Step 2: Add Celery and Vegetables

Next, toss in the finely diced celery and cook for another 3-4 minutes to soften. Then, add the broccoli florets, diced sweet potato, and sliced carrots. Give everything a good stir, cooking for 4-5 minutes. If it looks like it might stick or get too dry, add a splash of water—keep things moist but not soupy just yet. This helps the veggies start to tenderize gently.

Step 3: Simmer with Stock and Gnocchi

Pour in the vegetable stock along with your gnocchi. Turn the heat up until the soup comes to a boil, then reduce it to the lowest simmer you can achieve. This low, gentle simmer lets the sweet potato cook through and the gnocchi puff up perfectly without falling apart. Stir in the coconut milk now to bring the creamy consistency this soup is famed for. Let it cook for 6-8 minutes, keeping an eye on that tender gnocchi texture.

Step 4: Final Touches

Last, add the kale (or your greens of choice) and the optional apple cider vinegar. Simmer everything together for another 1-2 minutes—this keeps those greens bright and tender, not mushy. Remove the bay leaf, season with salt and pepper, give it a final stir, and you’re ready to serve!

How to Serve Vegetarian Gnocchi Soup Recipe

Garnishes

When it comes to garnishes, I keep it simple. A sprinkle of freshly chopped parsley or basil adds a fresh pop of color and flavor. Sometimes I jazz it up with a little drizzle of good-quality olive oil or a pinch of chili flakes if I’m feeling adventurous. Grated vegan Parmesan or a dollop of crème fraîche (if you’re not vegan) works great, too, especially to add a touch of indulgence.

Side Dishes

This soup is a meal on its own, but pairing it with crusty bread or garlic focaccia makes it extra special. I also love serving it alongside a light mixed green salad with lemon vinaigrette to add some brightness and crunch.

Creative Ways to Present

For holiday meals or dinner parties, I like to serve this soup in rustic mini bread bowls—so fun and impressive! Another idea is topping each bowl with a crispy sage leaf or some toasted pine nuts for extra texture and flair. It always gets a few “wow” comments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Since gnocchi can absorb liquid and get softer over time, I find the soup tastes even better the next day after the flavors have melded. Just give it a good stir before reheating.

Freezing

I’ve frozen this Vegetarian Gnocchi Soup Recipe successfully, but I recommend freezing it without the gnocchi and adding them fresh when you reheat. This way, you avoid mushy gnocchi after thawing. Store the soup base in freezer-safe containers for up to 3 months.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If you froze the soup without gnocchi, add fresh gnocchi and cook just until they puff up and float. This keeps the gnocchi pillowy and perfectly tender.

FAQs

Final Thoughts

This Vegetarian Gnocchi Soup Recipe has become a staple in my kitchen for its simplicity, nourishment, and comforting vibes. Whenever I make it, my family goes crazy for that creamy texture and the way the veggies and herbs come together to create a cozy bowl of happiness. If you’re looking for an easy, flexible, and downright tasty soup to warm you up, I can’t recommend this one enough—give it a try and enjoy every spoonful!

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