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This one pot Vegan Tomato Gnocchi Soup is the ultimate comfort food that takes just 30 minutes to throw together! The best part is the potato gnocchi cooks right in the creamy tomato soup which means you have one less dish to wash and the soup gets an extra boost of creaminess from the starch in the gnocchi! If you’re new to gnocchi, this recipe is a great place to start!
You’ll Love This
- It’s vegan but SO filling! Whether your family is vegan full-time, or you’re just trying to cut out some meat and dairy, it can be hard to find meals that keep everyone full. This potato gnocchi soup, however, combines tomatoes, coconut milk, and yummy little dumplings to make sure everyone is satisfied.
- It’s quick and easy! If you’re curious how to make gnocchi soup – you’re basically going to add everything to the pot and then it all cooks together! Soup this creamy and flavorful is often a big production, but not this time. This soup needs a little simmer time to warm gnocchi and meld flavors, but it’s on the table in about 30 minutes.
- It’s not full of preservatives. I’m a big fan of easy, homemade soups, because—have you looked at the ingredients list on canned soups lately? This easy gnocchi soup is full of real food that you can feel good about serving your family.
Instructions
Heat oil in a large pot over medium-high heat. Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 5 minutes. Add garlic and oregano.
Cook for another minute.
Stir in pesto, tomatoes, and vegetable broth.
Turn heat to high and bring to a simmer. Lower heat and simmer over medium-low heat for 10 minutes, stirring occasionally.
Carefully blend using an immersion blender or high-speed blender until smooth and creamy.
Stir in coconut milk and frozen gnocchi.
Turn heat to medium-high and bring to a simmer. Reduce heat to medium-low or low and gently simmer for 5-7 minutes or until gnocchi is cooked through.
Season to taste with salt and pepper and heat over medium heat until warmed through. Garnish with vegan Parmesan, fresh chopped parsley, and red pepper flakes.
Tips
- Making fresh pesto is so easy! You can use a jar off the store shelf if you want (I recommend this one), but making your own is so simple—and the flavors are so much fresher. Homemade pesto kicks any dish up a notch. You can get my recipe for easy basil pesto here.
- Gnocchi cooking time may vary! My frozen gnocchi is usually cooked through in about eight minutes, but start checking them after about six. (Overcooked gnocchi turn to mush. Blech.) Scoop one out, blow on it for a few seconds, and bite into it. Gnocchi should be smooth on the outside and soft on the inside, like a pillowy little dumpling.
- No crushed tomatoes? They’re hard to find in some places. You can use tomato sauce for this vegan tomato gnocchi soup instead, but you might want to add an extra pinch of salt. Tomato sauce is cooked longer than crushed tomatoes are, so it doesn’t have quite as much of that fresh tomato flavor.
Family Favorite Vegan Soups
- One Pot Creamy Vegan Chickpea Gnocchi Soup
- One Pot Vegan Lentil Tortilla Soup
- Vegan 3 Bean Lentil Chili
- Easy Vegan Potato Kale Soup
- Instant Pot Vegan Curry
Vegan Tomato Gnocchi Soup
This one pot Vegan Tomato Gnocchi Soup is the ultimate comfort food that takes just 30 minutes to throw together! The best part is the potato gnocchi cooks right in the creamy tomato soup which means you have one less dish to wash and the soup gets an extra boost of creaminess from the starch in the gnocchi! If you’re new to gnocchi, this recipe is a great place to start!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Italian
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1 teaspoon dried oregano
- 3 tablespoons vegan basil pesto
- 2 (28 oz.) cans crushed tomatoes
- 2 cups vegetable broth
- 24 oz. frozen vegan potato gnocchi
- 1 (13.5 oz.) can coconut milk
- Kosher salt
- fresh cracked pepper
Garnish
- vegan Parmesan cheese
- fresh chopped parsley
- red pepper flakes
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion along with a large pinch of salt and pepper and cook, stirring frequently for 5 minutes.
- Add garlic and oregano cook for another minute.
- Stir in pesto, tomatoes, and vegetable broth.
- Turn heat to high and bring to a simmer.
- Lower heat and simmer over medium-low heat for 10 minutes, stirring occasionally.
- Carefully blend using an immersion blender or high-speed blender until smooth and creamy.
- Stir in coconut milk and frozen gnocchi.
- Turn heat to medium-high and bring to a simmer.
- Reduce heat to medium-low or low and gently simmer for 5-7 minutes or until gnocchi is cooked through.
- Season to taste with salt and pepper and heat over medium heat until warmed through.
- Garnish with vegan Parmesan, fresh chopped parsley, and red pepper flakes.
Notes
Making fresh pesto is so easy! You can use a jar off the store shelf if you want (I recommend this one), but making your own is so simple—and the flavors are so much fresher. Homemade pesto kicks any dish up a notch. You can get my recipe for easy basil pesto here.
Gnocchi cooking time may vary! My frozen gnocchi is usually cooked through in about eight minutes, but start checking them after about six. (Overcooked gnocchi turn to mush. Blech.) Scoop one out, blow on it for a few seconds, and bite into it. Gnocchi should be smooth on the outside and soft on the inside, like a pillowy little dumpling.
No crushed tomatoes? They’re hard to find in some places. You can use tomato sauce for this vegan tomato gnocchi soup instead, but you might want to add an extra pinch of salt. Tomato sauce is cooked longer than crushed tomatoes are, so it doesn’t have quite as much of that fresh tomato flavor.
Keywords: gnocchi soup vegan, potato gnocchi soup, how to make gnocchi soup, easy gnocchi soup
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