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!

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.

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.

Add chickpeas and gnocchi.

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

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. 

Stir in kale and apple cider vinegar.

Then season to taste with salt and pepper.

Garnish with fresh chopped parsley and vegan Parmesan. 

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!

Family Favorite Vegan Dishes

• Vegan Curry Ramen Noodles
• Vegan Lentil Tortilla Soup
• Creamy Vegan Tomato Soup
• Vegan White Bean Kale Soup
• Easy Vegan White Chickpea Chili

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