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.
Family Favorite Vegan Dishes
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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:
- Calories: 292
- Sugar: 2.3 g
- Sodium: 604 mg
- Fat: 16.1 g
- Saturated Fat: 8.2 g
- Carbohydrates: 32.3 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
This soup was easy and fabulous! Only substitute I made was 1/3 cup nutritional yeast in place of the vegan Parmesan. I would say, if eating as a main dish, this is five decent-sized servings instead of ten. Either way, it is delicious and we will make many times over!!! Thanks so much for sharing this recipe!!
That is good to know about the nutritional yeast! And serving size suggestion too! I struggle with knowing what some will consider a serving so thank you for your input. Thanks for leaving a review, Carrie! It really means a lot 🙂
Hello thank you so much for this recipe. My husband and I have made it many many times for ourselves but also for friends and family. We don’t add any vegan cheese but somehow the soup tastes cheesy anyways. Like, how? I’m not sure but thanks again. We used the frozen cauliflower gnocchi from Trader Joe’s and it cooks so well. So glad to have found a delicious soup recipe that warms us up, is easy to make, and lasts a few days.
Yum yum yum!! I made this with no gnocchi & no chickpeas, subbed lots of white beans instead (2-4 cans works), and used Italian seasoning instead of sage & it turned out very very delicious! Budget friendly too. I didn’t even use any parm or parsley, it’s even good just with the recipe. Thank you!!
WOW way to customize based on what you had, Alayna!! I’m so glad that the base of the recipe is delicious and versatile! I will have to try this gnocchi soup with white beans next time I try it. Thanks for leaving a review!
Now one of my go-to recipes and my entire family loves! Thank you!
So glad to hear that, Sydney! Thanks for leaving a review – I really appreciate it 🙂
Making this for dinner tonight for the 3rd time-my family just loves it! I add some cayenne pepper for a little kick. Sooo good!
Oh cayenne pepper would be perfect in this!! Great idea. So glad you enjoyed this recipe, Sarah. Thanks for leaving a review!
I’ve been vegan for many years but have never been a fan of chickpeas, I decided to try this recipe with the chickpeas and let me tell ya, I’m a new fan! This soup was amazing!!! I did add a bit of nooch(nutritional yeast) but “I’m obsessed with it”, lol) this will be a stable soup recipe in my home!
Woohoo! I am so glad to hear that, Laura. This is one of our family’s favorite soups too! Thanks for leaving a review – I really appreciate it 🙂
I was terrified to make this for my husband because he hates coconut/coconut milk but I really wanted to try it! He absolutely loved it! (I hid the coconut milk can after I secretly poured it in when he wasn’t looking… hahaha.) The only comment he made was that I should make it again with diced potato instead of gnocchi. He’s just not a huge fan of gnocchi. I will definitely try that because this soup is fabulous and that’s an easy adjustment for his personal preferences. I also added a can of Northern Beans because he also loves his soup really “beany.” Took the suggestion of a previous reviewer and used Nutritional Yeast instead of vegan parmesan. Definitely keeping this one!
I am so glad to hear this, Maria! What he doesn’t know won’t hurt him right 😉 Great idea to use diced potato instead of gnocchi – I might have to try that next time I make it. Thanks for leaving a review. I really appreciate it!
“10 servings”……but…. IT’S TOO DELICIOUS TO RESIST. PERFECT RECIPE. This is going to be a staple for our family!!!!
Yum! We love this recipe!
I cannot believe how good this is & completely vegan! My husband who hates all my vegan food couldn’t get enough of this! Thank you so much this is going to be a staple in our house!
So so good! And easy! My whole family loved it! Including a picky toddler! Thanks so much!
This soup is so good!!! I’ve made it once a week for the last 4 weeks. I add nutritional yeast instead of vegan Parmesan and an extra teaspoon of this really nice Italian seasoning I have and top with some crushed red chili flakes! Delicious!
I’ve made this twice and typically, I’ll tweak a recipe into something that suits my preferences. Believe me when I say I won’t ever do that bc I think it’s already perfect. Delicious and easy!! I love this soup so much.
This recipe looks right up my alley, but I live alone and since it makes 10 servings I’m wondering how it would fare as left overs in the fridge?
Should I maybe 1/2 the recipe?
My only concern with leftovers is that the gnocchi might get a bit soggy as it sits. Halving the recipe might be your best bet! Great questions, Jacqueline!
So I left the gnocchi out altogether and then skillet fried just a single serving to add to tonight’s meal. ( all the frozen ones at my grocery store contained egg anyways, but the fresh stuff didn’t🤷🏻♀️)
Tasted awesome and now I don’t have to worry about leftovers going soggy.
That sounds PERFECT! Great idea with the pan frying – that extra crispiness was so good I bet!!
This soup slaps
I’ve always been more of a veggie person, but I recently switched to an entirely plant based diet. Soups are my thing! I was worried I wouldn’t be able to enjoy the thick creamy soups I love anymore. This was awesome! I didn’t have all the spices, so I subbed 3 teaspoons of Italian seasoning. I may swap the chickpeas for another white bean next time (just because of other family member’s personal preferences). But I will definitely be making this again!
Yum! Could I make this with a slow cooker you think?
I think you could probably make this in a slow cooker. My only concern would be the gnocchi overcooking. I would wait and add that towards the end of our cook time. I’d love to hear how it turns out if you try it!
Can you use any milk alternative instead of coconut milk?
Coconut is going to give you that smooth, creamy texture, but you could try using a vegan half and half or heavy cream in place of the coconut milk!
This turned out so delicious. I was a little skeptical about coconut milk in an Italian style dish but the broth comes together so nicely! I made a couple of tweaks to use ingredients I already had on hand (cauliflower gnocchi and nutritional yeast instead of vegan parm, as suggested by a previous commenter). I will be saving this recipe.
Woohooo! I am so glad to hear that!! Thank you for leaving a review – I really appreciate it 🙂
This was so good.
We didn’t have gnocchi so we made parsley dumplings and added them in the last 15 min (along with the kale – just as the carrot was starting to get tender but still a bit firm).
We also used homemade vegan parmesan (3 TB nutritional yeast, 3/4 cup ground cashew, 1/4 tsp garlic powder, and 3/4 tsp sea salt (I doubled this and used to measure in the recipe – 1 cup parmesan).
I added some red chili pepper flakes and poultry seasoning.
A small squeeze of lemon also goes nicely.
Definitely a keeper recipe.
Thank-you so much!