Olive Garden Vegan Gnocchi Soup
This Olive Garden Vegan Gnocchi Soup is the ultimate vegan comfort food! It’s loaded with tons of veggies, and pillowy 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 Will Love This
- It tastes just like the Olive Garden gnocchi soup, but is totally meat free 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! If you love this creamy vegan soup be sure to check out my Vegan Tomato Soup, Creamy Vegan White Bean Soup, and Vegan Potato Kale Soup.
- It’s so quick and easy to throw together! The simple ingredients and quick prep and cook time make this potato gnocchi soup 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 vegan gnocchi 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.
Ingredients and Substitutions
- Olive Oil – This is our family’s favorite brand of olive oil. Try to find one that is organic and cold-pressed.
- Yellow Onion – You could also use white onion in place of the yellow onion. I prefer the slight sweetness of the yellow onion.
- Carrot – You could use matchstick carrots in place of chopped carrots to save some prep time!
- Celery – If you don’t have celery on hand, just add a bit more carrot in it’s place.
- Fresh Garlic – Freshly sliced garlic really is best in this recipe but you could replace it with 1/2-1 teaspoon garlic powder if you don’t have any fresh cloves on hand.
- Dried Thyme, Dried Oregano, Dried Sage – This amazing trio of dried spices could be replaced with Italian seasoning.
- Vegetable Broth – You can use your favorite broth in this recipe. This is the veggie broth that we like.
- Full-Fat Canned Coconut Milk – This is the key to the creamy texture of this soup. Make sure you but full-fat coconut milk in a can.
- Chickpeas – Also called garbanzo beans, chickpeas add great texture to this soup replacing the chicken that’s traditionally used in gnocchi soup recipes.
- Frozen Vegan Potato Gnocchi – There are many delicious brands of frozen gnocchi that are vegan; just be sure to check the ingredient list!
- Vegan Parmesan – This is our family’s favorite brand of vegan Parmesan. You could replace with regular Parmesan if you’re not worried about this soup being vegan.
- Kale or Spinach – You can really add whatever dark leafy green you have on hand. For us, it’s usually kale or spinach.
- Apple Cider Vinegar – This might seem like an odd ingredient for a soup, but trust me, the apple cider vinegar at the end boosts all the other flavors. You could also use white wine vinegar or red wine vinegar instead.
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!
FAQ
Full-fat canned coconut milk is the secret ingredient to make this vegan soup so creamy and delicious. Be sure you’re using canned coconut milk and not the kind that comes in a carton.
This gnocchi soup does best when it’s enjoyed immediately after it’s cooked. The soup will thicken as it cools and the gnocchi will continue to soak up the liquid as it sits so I don’t recommend making this soup ahead of time.
Try these vegetarian recipes next!
Did you love this recipe?
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Vegan Chickpea Gnocchi Soup
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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian/American
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full-fat coconut milk
- 1 (15 oz.) can chickpeas, drained
- 16 oz. frozen vegan potato gnocchi
- 1 cup shredded vegan Parmesan, optional
- 2 cups fresh chopped kale or spinach
- 1 teaspoon apple cider vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- fresh chopped parsley
- vegan Parmesan
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, carrot, celery, and a couple pinches of salt and pepper.
- Cook, stirring occasionally for 8 minutes.
- Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
- Add chickpeas and gnocchi.
- Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.
- Stir to combine and bring to a simmer over medium high heat.
- Once simmering, reduce heat to medium low and simmer for 6-10 minutes or until 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.
Notes
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 little 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 listed cook time on the package, I’d start checking the mini gnocchi around 3-5 minutes to test and see if they’re done.
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!
Nutrition
- Serving Size: 1/10 of soup
- Calories: 292
- Sugar: 2.3 g
- Sodium: 604 mg
- Fat: 16.1 g
- Carbohydrates: 32.3 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
Soup season is on it’s way and this is at the top of my list!
Could I use extra creamy/full fat oatmilk for this?
Yes! I think that would work well!
This was super tasty and came together in a snap! First time ever making a gnocchi soup and it did not disappoint.
Absolutely delicious – far creamier and more flavorful than I expected it to be. Thank you!
Very delicious! I replaced the gnocchi with potatoes because I couldn’t find vegan ones. Really good!!
This is a new family favorite. I’m the only vegan in my family and everybody loved it. My step daughter (15) ate a second bowl! It was even great for leftovers & I doubled the recipe with no issues.
Delicious! Loved that I had most ingredients on hand already! Will be making again
I am so glad that you enjoyed this gnocchi soup recipe, Christie! Thanks so much for leaving a review – I really appreciate it 🙂
This looks delicious! However, I am struggling to find a grocery store near me that sells frozen potato gnocchi. Any recommendations on brands or stores to check? And if I can’t find frozen, would the gnocchi they sell by the dry pasta work?
I think that regular dry gnocchi pasta would work as well! Just make sure to check the ingredient list if you follow a vegan diet. Otherwise, any gnocchi should work just fine!
I just made this for dinner and it was a HUGE hit! I loved everything about this recipe – the cook/prep time, the loads of veggies and the depth of flavor without a million+ seasonings. I never write reviews (I really should do better), mostly because I forget once I’m done. But my youngest son has autism and hates trying anything new and hates veggies. This kid who thinks everything but pizza is just ok, said twice that he loved the gnocchi and then turned the bowl up to drink the broth, I KNEW I had to review this soup.
So, THANK YOU! We’re adding this to our soup rotation.
That is so sweet to hear, La’Nay and it fills me with joy!!! I am SO thrilled that your son enjoyed this soup 🙂 I really appreciate you taking the time to write a review and am so glad that you’ll be adding this gnocchi soup to your meal rotation!
This recipe was an absolute delight and it comes together effortlessly – this is truly a 30-minutes-or-less recipe! I accidentally bought double the ingredients necessary, but no complaints here – I’ll be making this soup again in no time! So delicious – in the future I’m thinking about adding a top-line vegan cheddar in place of the vegan parmesan, same brand – excited to experiment! Thank you for this recipe!
I am so glad that you enjoyed this gnocchi soup recipe, Meg! And that you were able to throw it together in less than 30 minutes 🙂 Can’t wait to hear what you think of the vegan cheddar next time you make it. Thanks for leaving a review – I really appreciate it!
Absolutely delicious! I didn’t use frozen gnocchi and it was fine(cooked a little less since it wasn’t frozen).
So yummy! I made it without the fresh spinach because I didn’t have any on hand. Yummy! Make this now!!!
WOOHOO! I love to hear that, Cheri. So glad that you enjoyed this recipe – thank you for leaving a review!
Can this be frozen ? 🙂
I’d be a bit hesitant to freeze this soup. While I think it might work out okay, I would be afraid that the gnocchi would get a bit mushy after freezing and reheating. Great question, Aimee!
This was an incredible soup – I’m so glad I found the recipe! This is definitely going to be a weekly meal – my picky kids both had seconds and my husband had three bowls! Love how simple it is with ingredients that we often have on hand.
I looooooove to hear that, Andrea!! I am so glad that you and your family enjoyed this gnocchi soup – it’s one of our family’s favorites too 🙂 Thanks for leaving a review. I really appreciate it!
This recipe was phenomenal. I was expecting an overwhelming coconut flavor, but all of the flavors were so well balanced and married beautifully together. I used Follow Your Heart brand for the vegan parm, and the only thing I changed was using peas instead of chickpeas because I was completely out! It was still very filling and delicious. Going in my rotation for sure 🙂
I am so glad that you enjoyed this recipe, Erin! I love how the coconut milk makes this soup super creamy but it’s loaded with so many other flavors that you can’t taste the coconut! Glad you were able to use what you had on hand as well. Thanks for leaving a review – I really appreciate it 🙂
Really good! Almost a butter flavor… without the dairy and yet kept it indulgent. Good for those who are new to “vegan recipes.” Served with sourdough bread.
Can this be frozen?
You are so right about the flavors! Crusty sourdough would be the perfect pairing with this soup!! I haven’t frozen it before but my only concern would be that the texture of the gnocchi might be a little off after being cooked, frozen, and then reheated. Thanks for leaving a review, Stacy! I really appreciate it 🙂
Oh okay… i didn’t think about that! I appreciate the response.
Made this as instructed and WOW is it a winner!! The sauce has so much depth and flavor, it makes the vegetables and gnocchi shine! It tastes like something u would order at ur favorite Italian restaurant. This is definitely worth the time it takes to make it (which isn’t a lot!). Thank you for posting this!!
Best. Review. Ever. Esther. THANK YOU! I am so glad that you enjoyed this recipe as much as our family has. Thank you for leaving a review – I really appreciate it 🙂
WOW! I am not a fan of coconut milk and was skeptical about using it. I was tempted to swapped it out for cream but I’m so glad I didn’t. This recipe is perfect.
10/10 will make again.
I’m looking forward to trying this one. Love your soups and stews!
I am so glad to hear that, Janet!
This recipe did not disappoint!!! It was so easy, filling and had GREAT flavor… I added red pepper flakes to give it a little spice:) My husband and I will add this to our “tried and delish” categories.
I am so glad that you enjoyed this recipe, Jeri! Red pepper flakes sound like a great addition 🙂 Thank you for leaving a review!