Vegan Gnocchi Soup
Craving a cozy bowl of Olive Garden’s chicken and gnocchi soup…but in a vegan version that actually nails the flavor? This vegan gnocchi soup recipe leans on our homemade bouillon powder for that classic homey chicken-broth flavor and soy curls simmered right in the pot, so every bite is tender, flavorful, and just as comforting as the original.
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What sets this vegan gnocchi soup recipe apart is how deeeeeeply flavorful it is. Instead of just relying on store-bought broth, we use our homemade vegan bouillon powder. It’s a quick DIY blend that creates the perfect chicken-y flavor base.
And for protein? We’re not using plain beans or mushrooms here. Soy curls give this soup the heartiness of shredded chicken, and they hydrate right in the pot so they soak up all that savory goodness! It’s cozy, creamy, and full of satisfying bites in every single spoonful.
Another bonus? This soup is weeknight-friendly. It uses pantry staples, cooks up in one pot, and doesn’t require fancy prep steps (no pre-soaking the soy curls!).
The gnocchi cooks right in the broth, and a splash of dairy-free cream at the end makes it lush and velvety. It’s the perfect recipe for when you want something that tastes indulgent but is secretly wholesome, dairy-free, and packed with veggies.
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Ingredients in Creamy Vegan Gnocchi Soup
Here’s what you’ll need to bring this cozy copycat soup to life:
- Olive oil – For sautéing the veggies and building flavor. Feel free to saute in water if you’re oil-free.
- Carrots, celery, onion, and garlic – The classic soup base for a rich, savory foundation.
- Soy curls – These mimic chicken with a meaty texture that absorbs flavor.
- Homemade vegan bouillon powder – The secret to that “chicken soup” flavor without chicken.
- Dried thyme, salt, and pepper – Simple seasoning that enhances the broth beautifully!
- Vegan gnocchi – Pillowy potato dumplings; just make sure your brand is egg-free. (see the note below!)
- Full-fat coconut milk (or any unsweetened dairy-free cream) – Makes the broth creamy and luxurious.
- Spinach or basil – For a fresh, vibrant finish!
Note: Not all gnocchi is vegan! Always check labels. We often use De Cecco, DeLallo, or Tabulia, but ingredients can vary.
How to Make Gnocchi Soup Vegan
This savory vegan gnocchi soup soup comes together in one pot, so grab your biggest soup pot and let’s do it!
Step 1: Sauté the veggies. Heat olive oil in your pot. Then, toss in the carrots, celery, onion, and garlic. Cook for about 3-4 minutes until the onion softens and everything smells amazing.
Step 2: Build the broth. Add water, soy curls (no need to soak them first!), bouillon powder, thyme, salt, and pepper. Give it a good stir; then bring it all to a boil.
Step 3: Cook the gnocchi. Once the broth is bubbling, add your gnocchi. Cover the pot and boil for about 3-4 minutes until the gnocchi float to the top.
Step 4: Simmer. Remove the lid, lower the heat, and let the soup simmer uncovered for 10 minutes. This helps the flavors deepen and gives the soy curls time to become tender and flavorful!
Step 5: Make it creamy. Stir in your coconut milk (or other dairy-free cream) and a splash of water if needed. Then, add the spinach or basil. Cook for just 1-2 minutes until the greens are wilted. Taste, adjust seasoning if needed, and you’re ready to serve!
How to Serve Vegetable Gnocchi Soup
Serve this veggie gnocchi soup piping hot with plenty of vegan garlic bread, easy vegan bread, or soft dinner rolls for dunking.
It also pairs beautifully with a crisp vegan Caesar salad for that true Olive Garden experience at home!
How to Store Leftover Healthy Gnocchi Soup
This vegan Olive Garden gnocchi soup makes fantastic leftovers! Here are our best storage instructions:
Fridge: Store cooled leftovers in an airtight container for up to 5 days. The gnocchi may soak up some broth, so you may want to add a splash of water or cream when reheating.
Reheating: Warm on the stove over medium-low heat until hot, stirring occasionally. You can also reheat in the microwave. I like to do two 1-minute bursts on high, stirring in between.
Freezer: Yes, you can freeze this vegan chicken gnocchi soup! Let it cool completely. Then, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop or microwave.
Tips & Substitutions
- Don’t pre-soak the soy curls! They rehydrate in the soup and become more flavorful and tender this way.
- Use an unsweetened dairy-free cream to avoid odd flavors. Coconut cream works beautifully (as long as it’s unsweetened and as few ingredients as possible!), but Silk’s Heavy Cream, Country Crock’s Plant Heavy Whipping Cream. or Califia’s Better Half are great too.
- Outside the US/Canada where soy curls aren’t available? Try TVP chunks or strips. These dehydrated products can be used as a 1:1 sub.
- Using fresh or frozen vegan chicken instead? Add it at the end to avoid it getting water-logged. Also, omit the 1 cup water you add with the coconut cream towards the end.
- For the richest broth, use our homemade bouillon powder instead of store-bought. It makes a huge difference in flavor and texture!
More Vegan Olive Garden Recipes
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Vegetarian Gnocchi Soup
Ingredients
- 1 Tbsp olive oil
- 2 small carrots diced or shredded
- 1 stalk celery small diced
- 1 small onion small diced
- 4-6 cloves garlic minced
- 5 cups water
- 1 heaping cup soy curls*
- ¼ cup vegan bouillon powder
- 1 tsp dried thyme
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 (17.5-oz) package vegan-friendly gnocchi
- 1 cup unsweetened full-fat coconut milk or any unsweetened plain dairy-free cream
- 1 cup destemmed spinach and/or basil
Instructions
- Start by chopping all of your vegetables. This recipe goes by quickly once you get started, so mise en place is super important here!
- Heat the olive oil in a large soup pot over medium heat. When hot, add the carrots, celery, onion, and garlic and stir. Saute for 3-4 minutes until onion is translucent
- Add water, soy curls (do not rehydrate; they will rehydrate in the soup), bouillon, and spices. Stir and bring to a boil.
- Once boiling, add the gnocchi and boil for 3-4 minutes (covered)
- Remove the cover, reduce heat to medium low, and let simmer for 10 minutes uncovered.
- Stir in coconut milk with 1 cup of water and the spinach and/or basil. Cook 1-2 minutes uncovered.
- Taste and adjust seasonings as desired.
- Serve hot with vegan garlic bread!
