Name: Vegetarian Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 tbsp olive oil; 1/2 white onion, diced; 2 garlic cloves, minced or finely diced; 1 celery stick, finely diced; 2 small carrots, sliced; 1 cup broccoli florets, diced; 1 small sweet potato, peeled and diced; 1 cup kale (or other greens), stems removed and diced; 2 cups gnocchi; 2 cups vegetable stock; 1/2 cup coconut milk; 1 tsp apple cider vinegar (optional); 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp dried sage; 1 bay leaf; Pinch of salt; Pinch of black pepper

If you’re craving something cozy, hearty, and absolutely bursting with flavor, this Vegetarian Gnocchi Soup Recipe is just the ticket. I love this soup because it’s not only creamy and comforting but also packed with vibrant veggies and tender gnocchi that soak up all the delicious broth. Whether you’re warming up on a chilly day or just want a satisfying meatless meal, you’ll find that this recipe hits all the right notes without being complicated.

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Why You’ll Love This Recipe

Comfort in a Bowl: This soup delivers cozy vibes with creamy coconut milk and soft gnocchi that literally melt in your mouth.
Veggie-Packed Goodness: You get a whole rainbow of vegetables, which means vitamins, fiber, and natural sweetness all in one pot.
Easy to Customize: Whether you swap out the greens or herbs, it’s highly adaptable to what you have on hand or your flavor mood.
Quick and Simple: You’ll have dinner on the table in about 40 minutes with minimal chopping and fuss.

A white bowl filled with creamy chicken soup sits on a white marbled surface. The soup has three main layers: a base of pale yellow creamy broth with a smooth texture, a middle layer of soft white gnocchi scattered evenly, and a top layer of diced orange carrots and light brown shredded chicken pieces, all sprinkled with finely chopped green herbs. To the left, part of a white pot with the soup inside is visible, along with a multicolored striped cloth beneath it. In the background on the right, there is a bunch of fresh green herbs and a metallic spoon with a long handle rests on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Vegetarian Gnocchi Soup Recipe is how all the ingredients harmonize to create a rich, nourishing bowl. I usually shop for fresh, firm veggies and good quality gnocchi, because those little pillows are the star here.

Olive Oil: Use extra virgin for the best flavor—it really helps to deepen the aroma as you saute.
White Onion: Diced finely so it melds into the broth without overpowering other flavors.
Garlic Cloves: Minced to release their punch—add more if you’re a garlic fan like me!
Celery Stick: Adds a subtle crunch and herby freshness, so don’t skip it.
Carrots: Thinly sliced for even cooking and natural sweetness.
Broccoli Florets: Small pieces blend beautifully into the soup while giving that satisfying veggie bite.
Sweet Potato: Peeled and diced, it brings a gentle sweetness and silky texture when cooked.
Kale: Or any hardy leafy green you like—just remember to remove stems before chopping.
Gnocchi: This is what makes it special; these little potato dumplings make the soup hearty.
Vegetable Stock: Use a good-quality one or homemade if possible—it’s the flavor base of your soup.
Coconut Milk: Adds that creamy texture and subtle sweetness without dairy.
Apple Cider Vinegar (optional): Just a splash to brighten the overall taste, balancing the creaminess.
Dried Thyme, Rosemary, Sage: The trio of herbs infuses an earthy aroma that elevates the soup.
Bay Leaf: For a subtle depth of flavor—don’t forget to remove it before serving!
Salt and Black Pepper: Essential to season and bring everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this vegetarian gnocchi soup recipe depending on what’s in the fridge or the season. It’s super versatile, so feel free to get creative and make it your own.

Protein Boost: Add cooked chickpeas or white beans if you want to make it even heartier—my family goes crazy when I toss in extra beans!
Greens Swap: Use spinach or swiss chard if kale isn’t your thing—I discovered that spinach makes the soup a bit milder.
Spice it Up: Add a pinch of red pepper flakes when cooking garlic for a subtle heat that wakes up your taste buds.
Dairy-Free Variation: This recipe is naturally dairy-free with coconut milk, but you can also use almond or oat milk for different creaminess.

How to Make Vegetarian Gnocchi Soup Recipe

Step 1: Sauté Your Aromatics

Heat your olive oil in a large pot over medium heat and toss in the diced onion. Let it cook for 3-4 minutes until it softens and becomes translucent. Then add the minced garlic along with your dried thyme, rosemary, and sage. Stir for another 2-3 minutes to let those herbs bloom—this step really builds layers of flavor, so don’t rush it!

Step 2: Build the Vegetable Base

Add the diced celery and cook it for about 3-4 minutes so it softens but retains a bit of crunch. Then throw in the broccoli florets, diced sweet potato, and sliced carrots. Cook these together for 4-5 minutes, stirring occasionally. If you notice anything starting to stick, splash a little water in the pot—that little trick saves you from burning the bottom.

Step 3: Add the Stock and Gnocchi

Pour in the vegetable stock and then add the gnocchi straight into the pot. Crank up the heat to bring it all to a boil. Once boiling, reduce the heat to a gentle simmer and pour in the coconut milk. Give everything a good stir and let it cook for 6-8 minutes, or until the gnocchi are puffed up and tender. You’ll smell the wonderful aroma from the herbs by this point—it’s the kind of smell that makes your kitchen feel like home.

Step 4: Finish with Greens and Seasoning

Stir in the chopped kale and the optional apple cider vinegar—it adds just the right brightness against the creamy base. Let it cook for another 1-2 minutes until the kale has wilted but still holds some texture. Then fish out the bay leaf, season with salt and pepper to your taste, and ladle yourself a bowl of this nutritious comfort. Seriously, the first spoonful feels like a hug!

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Pro Tips for Making Vegetarian Gnocchi Soup Recipe

Don’t Overcook Gnocchi: Keep an eye on the gnocchi—they cook fast and get mushy if left too long; as soon as they puff up, they’re done.
Fresh Herbs Upgrade: If you have fresh thyme or rosemary, swap the dried for a fresher taste—I always add extra when I can!
Keep Veggies Bite-Size: Chop vegetables into uniform sizes so they cook evenly and give a balanced texture in every bite.
Use a Wide Pot: A broader pan helps the gnocchi cook more evenly without clumping together.

How to Serve Vegetarian Gnocchi Soup Recipe

The dish is a bowl of creamy soup with visible layers of colorful vegetables. The base is a thick, white broth with specks of herbs and spices spread throughout. Floating on the top layer are bright orange carrot slices, light green broccoli florets, and small white gnocchi pieces. Green parsley leaves are scattered finely over the surface, adding vibrant green touches. The soup is in a white bowl placed on a beige cloth, with a silver spoon on the right side. The background shows a small white bowl with green herbs and a glass jar with olive oil on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this soup with a sprinkle of freshly chopped parsley or basil—it brightens it instantly. A little drizzle of extra virgin olive oil or a pinch of crushed red pepper flakes are also lovely if you want to amp up the flavor. For creaminess, a dollop of coconut yogurt or vegan sour cream on top works wonderfully too.

Side Dishes

Pairing this Vegetarian Gnocchi Soup Recipe with crusty bread or garlic toasts never fails to satisfy my family. Sometimes, I serve it alongside a crisp green salad with lemon vinaigrette to balance the rich soup. Roasted Brussels sprouts or a simple cucumber salad are also great companions for a full meal experience.

Creative Ways to Present

For special occasions, I like to ladle the soup into hollowed-out mini pumpkins or round squash—adds an autumnal flair and makes it extra festive. Garnishing with microgreens or edible flowers can turn this humble soup into a real showstopper when guests come over.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge, and the soup stays great for up to 3 days. The gnocchi can soak up broth over time, so I recommend adding a splash of vegetable stock or water when reheating to loosen the texture.

Freezing

Freezing this soup is possible, but the texture of the gnocchi changes a bit after thawing—sometimes they get a tad softer. I usually freeze it without the gnocchi and add fresh ones when reheating for the best result. Label your containers with the date and try to use within 2 months.

Reheating

Reheat gently on the stove over low heat, stirring often. If the soup seems too thick, add a bit more broth or coconut milk. Avoid microwaving for long periods as the gnocchi can become rubbery; stovetop reheating helps maintain that silky texture I love.

FAQs

Can I use store-bought gnocchi in this Vegetarian Gnocchi Soup Recipe?

Absolutely! I often use store-bought gnocchi for convenience—they cook quickly and taste great in this soup. Just be sure to check the package instructions to avoid overcooking, as fresh gnocchi might cook faster than frozen.
Is this soup suitable for a vegan diet?

Yes, the soup is naturally vegan since it uses vegetable stock and coconut milk instead of dairy. Just double-check your gnocchi ingredients because some varieties may contain eggs—look for vegan labeled gnocchi or make your own.
Can I add other vegetables to the soup?

Definitely! This recipe is very flexible. Feel free to add mushrooms, zucchini, or peas to suit your taste or what you have on hand. Just adjust cooking times to ensure everything is perfectly tender.
What can I substitute for coconut milk?

If coconut milk isn’t your favorite, you can substitute with other creamy plant-based milks like cashew, oat, or almond milk—just opt for the unsweetened variety to keep the savory balance.

Final Thoughts

This Vegetarian Gnocchi Soup Recipe has become one of my go-to comfort meals when I want something nourishing and quick without sacrificing flavor. It’s the kind of recipe that invites you to slow down and savor each spoonful, especially on a chilly afternoon. I’m really excited for you to try it—you’ll love how the flavors meld together, and how each bite feels like a warm hug from the inside out. Trust me, once you make it, it’s going to be a kitchen favorite in your home, too.