Vegan Gnocchi Soup

4.74 from 23 votes

Thick and creamy, this vegan gnocchi soup recipe is oil-free, loaded with vegetables and delicate potato gnocchi dumplings in a savory broth. Not only is this soup decadent, but it also takes under 25 minutes from start to finish. Stove-top, crockpot and Instant Pot directions provided.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Soups

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 186kcal

Author: Kathy Carmichael

Ingredients

Soup Ingredients

2 cloves garlic minced
½ small white onion diced
1 small shallot diced
3 stalks celery diced
8 ounces mushrooms Sliced
2 carrots sliced thin
1 Tablespoon rosemary fresh is best, chopped
1 Tablespoon thyme fresh is best, chopped
2 teaspoons Chickenless Seasoning or poultry seasoning
2 Tablespoons white wine
¼ teaspoon red pepper flakes optional
4 cups vegetable broth
16 ounces gnocchi oil-free (package sizes vary between 15-17.5 ounces; close enough is fine)
2 cups Kale or greens of choice, chopped
1 cup plant-milk plus 2 Tablespoons of flour of choice for gluten-free choose gluten-free flour like chickpea flour
¼ cup nutritional yeast
Salt and pepper to taste

Instructions

Stovetop Directions

Saute on medium-high heat garlic, onions, shallots, and celery until onions are translucent.
Add carrots, rosemary, thyme, poultry seasoning, and red pepper flakes (if using)
Add the mushrooms and cook until mushrooms start to brown
When the vegetables start sticking to the bottom of the pan, add the wine. Stir.
Add the vegetable broth, plant milk blended with flour, and nutritional yeast and bring it to a boil.
Add gnocchi, stir, reduce heat to medium-low and cook for 2-3 minutes, uncovered (unless using frozen gnocchi; then cover for the same amount of time.
Add the chopped kale, stir, and it will wilt immediately,
Remove from heat.
Add salt and pepper to taste.
Add more red pepper flakes if desired.
Serve with crusty bread and a large green salad.

Crockpot Directions

Add the first 12 ingredients into the base of the crockpot (garlic-vegetable broth)
Cook covered for 4-5 hours on high.
Blend plant milk with flour and nutritional yeast and add to crockpot
Reduce to low heat setting on the crockpot.
Add the gnocchi, stir, cover, and cook for 4 or 5 more minutes.
Turn off heat and add kale, and stir. Kale will wilt immediately.
Serve

Instant Pot Directions

Set Instant Pot on Saute setting
Add the garlic, wine, carrot, shallot, onion, celery, and mushrooms.
Stir in 4 cups of veggie broth, stirring frequently.
Saute for about 5 minutes, stirring occasionally.
Add rosemary, poultry seasoning, red pepper flakes (if using), and thyme.
Flavor mixture with salt and pepper to taste.
Set Instant Pot to soup setting and set a timer for 15 minutes.
Allow Instant pot to release for about 5 minutes naturally and then quick release.
Return to Saute mode and add the gnocchi, plant milk blended with the flour, and nutritional yeast.
Now add kale and stir the soup for about 5 minutes, stirring frequently.

Notes

If you can't find Trader Joe's Chicken-less Seasoning, it is available on Amazon. Or replace it with poultry seasoning (also vegan).
When freezing soup, always leave at least an inch between the top of the soup and the container's lid. This prevents freezer burn.
To expedite chopping vegetables, I suggest using a vegetable chopper. It saves a ton of time, and the vegetables are chopped the same size.
I suggest using soup cubes to freeze soup. They are divided into portions and the silicone structure makes them perfect for freezing soups and stews.

Nutrition