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    Home / Soups & Stews

    Easy Vegan Gnocchi Soup

    Last updated: Oct 14, 2021 · Published: Feb 4, 2019 by Elizabeth Shah. This page may contain affiliate links.

    553 shares
    Jump to Recipe

    Aside from my family or a zenned-out yoga class, there's pretty much nothing I love more than a good, hearty, comforting bowl soup. All the better if that soup is also crazy easy to make. This low-fat, healthy Easy Vegan Gnocchi Soup is all that--and it's beyond delicious to boot. It is, hands down, my new favorite soup of all time! Yep, it really is that good.

    vegan gnocchi soup

    This might surprise you, given its sparse ingredients. There are only 2 simple spices and 11 ingredients total here--including the fresh herbs you stir in at the end. But the flavor this Easy Vegan Gnocchi Soup packs is SO much more than the sum of its humble parts. It's the kind of soup that makes you go 'Mmmmmmmm, yummmmm' the entire time you're eating it.

    Plus, like in my vegan chicken and dumplings, these little balls of flour and potato help make this a hearty, comforting soup. 

    vegan gnocchi soup

    Why I'm in love with this easy vegan gnocchi soup

    With its fresh veggies, healthy cooked tomatoes, garlic and onion, and longevity-promoting beans, this low-fat Easy Vegan Gnocchi Soups is full of all the stuff that's good for you. And the gnocchi? They're like adorable little baby dumplings that transport this recipe straight into the comfort food zone. Plus, they're gluten-free.

     vegan gnocchi soup

    With just a few minutes of chopping, this Easy Vegan Gnocchi Soup cooks up in just 20 minutes. So you can sit down to a healthy, hearty meal no matter how hectic your week gets. In fact, the more hectic life gets, the more you're gonna crave this soup. It's comfort in a cup, this one.

    vegan gnocchi soup

    Nourish your body, nourish your soul, with a cuppa this vegan gnocchi soup.

    vegan gnocchi soup

    If you like this recipe, you might also like:

    • Best Damn Vegan Chili
    • Sweet Potato Peanut Stew
    • Lemony Lentil Turnip Chowder
    • Red Lentil Dal Soup
    • Lemony Sweet Corn Chowder
    • Vegan Spinach Soup with Ginger Broth
    • Wisconsin Beer Cheese Soup
    • Everything Vegan Gazpacho
    • Chilled Beet Soup

    Easy Vegan Gnocchi Soup

    This Easy Vegan Gnocchi Soup is brimming with tomatoes, fresh veggies and baby-dumpling gnocchi that transport this dish straight into the comfort food zone.
    5 from 4 votes
    Print SaveSaved! Pin Rate
    Course: Soup
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 206kcal
    Author: Elizabeth Shah
    Prevent your screen from going dark

    Ingredients

    • 1 yellow onion diced
    • 4 large cloves garlic smashed and minced
    • ¼ to ½ teaspoon crushed red pepper flakes or more to taste
    • 2 teaspoons ground fennel
    • 1 28- ounce can San Marzano Tomatoes chopped, LIQUID RESERVED (see notes)
    • 4 cups low sodium vegetable stock or broth I like Vogue Instant Vegetarian Base
    • 1 pound gnocchi (Or sub your favorite cooked pasta)
    • 1 15- ounce can cannellini or other white beans or 1 ½ cups cooked white beans-see notes
    • 1 ½ cups green beans 2-inch diced (thaw first if using frozen)
    • 6 cups fresh spinach leaves chopped
    • Sea salt and freshly ground black pepper to taste

    For Serving

    • ½ cup fresh herbs like basil or Italian parsley leaves chopped
    • Optional: Sprinkle with vegan parmesan or nutritional yeast
    US Customary - Metric

    Instructions

    • In a large pot or Dutch oven, saute onions in 1 tablespoon of water over medium high heat for 5 minutes. Reduce heat to medium, add garlic, and saute 2 more minutes. Add water a little at a time if things begin to stick.
    • Add the red pepper flakes and ground fennel, and stir well.
    • Add the tomatoes + the reserved liquid, and stock, and bring to a boil.
    • Reduce to a simmer, and add the green beans, spinach, cannelini beans and gnocchi (or pasta). Cover and simmer abut 3 minutes, or until the spinach is wilted, green beans are fork tender, and the gnocchi floats to the surface.
    • Add sea salt and freshly ground pepper to taste. Stir in the fresh herbs and serve.

    Notes

    I prefer to use whole tomatoes, as canned diced tomatoes contain a chemical (to keep them from dissolving), which alters the flavor. Also, I find there's no match for the flavor of San Marzanos. But chopping whole tomatoes can make a mess! To avoid this, I empty the whole can into a large bowl and break them up them with a potato masher.

    Nutrition (approximate)

    Serving: 1cup | Calories: 206kcal | Carbohydrates: 42g | Protein: 10g | Fat: 1g | Sodium: 507mg | Potassium: 626mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2790IU | Vitamin C: 24.8mg | Calcium: 132mg | Iron: 6mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

    More Soups & Stews

    • Vegan Chicken and Dumplings
    • Creamy Vegan Beet Soup [Hot or Cold]
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    • White Bean and Kale Soup
    553 shares

    Reader Interactions

    Comments

    1. CD

      November 08, 2021 at 5:58 pm

      Made this tonight and it was delicious! My non-vegan husband appreciated the pre-cooked chicken sausage I added to his. Very tasty!

      Reply
      • Elizabeth Shah

        November 09, 2021 at 2:49 pm

        Thanks so much for the review. I'm always overjoyed when the non-vegans can get on board with a recipe, too!

        Reply
        • CD

          January 10, 2022 at 5:25 pm

          Made this for the second time tonight …with no sausage added and hubby didn’t miss it at all. Delicious! Definitely a favorite!

          Reply
          • Elizabeth Shah

            January 22, 2022 at 2:59 pm

            Yay!!! Baby steps 🙂

            Reply
    2. Lisa

      June 13, 2021 at 6:58 pm

      5 stars
      Absolutely delicious!!!

      Reply
      • Elizabeth Shah

        June 14, 2021 at 11:14 am

        Thanks bunches, Lisa!

        Reply
    3. Dawn

      October 01, 2019 at 6:24 pm

      Going to make this soup tonight. Looks/sounds yummy! Silly question. Did you drain the liquid from the canned beans?

      Reply
      • Elizabeth Shah

        October 02, 2019 at 9:53 am

        Hi Dawn, Yes you do drain the liquid from the beans for this recipe. Although I don't think anything disastrous would happen if you didn't 🙂 I'll try to remember to note that in my recipes. Thanks!

        Reply
    4. bilberryelf

      February 05, 2019 at 11:32 am

      I love soup too! This one seems like such a good and comforting one 🙂 and everything that contains potatoes in any form is a win for me 😉 What a great tip with mashing the tomatoes! I've never thought about that before, but now I have to try it 🙂 Wishing you a wonderful day~

      Reply
      • elizabeth

        February 05, 2019 at 11:34 am

        Thanks, we really love this soup! I've been making it every other week this winter. Glad you like the smashed tomato thing. It's a whole lot better than trying to clean up after chopping whole tomatoes!

        Reply

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    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

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    553 shares