Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Vegan Chickpea Gnocchi Soup


  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x

Description

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!


Scale

Ingredients

Garnish:


Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion, carrot, celery, and a couple pinches of salt and pepper.
  3. Cook, stirring occasionally for 8 minutes.
  4. Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
  5. Add chickpeas and gnocchi.
  6. Add veggie broth and coconut milk, along with a couple pinches of salt and pepper.
  7. Stir to combine and bring to a simmer over medium high heat.
  8. Once simmering, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender. 
  9. Remove from heat and stir in shredded vegan Parmesan until melted. 
  10. Stir in kale and apple cider vinegar. Then season to taste with salt and pepper.
  11. 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!

  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian/American

Keywords: olive garden gnocchi soup, copycat olive garden soup, potato gnocchi soup