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vegan gnocchi soup recipe
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4.74 from 23 votes

Vegan Gnocchi Soup

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: 6 servings
Calories: 186kcal


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


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.


  • 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. 


Serving: 6g | Calories: 186kcal | Carbohydrates: 37g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 984mg | Potassium: 398mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6160IU | Vitamin C: 27mg | Calcium: 159mg | Iron: 4mg