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Warm up with a bowl of hearty Tuscan Vegan Gnocchi Soup! This comforting dish is packed with flavorful vegetables, tender gnocchi, and a rich broth that’s perfect for any night of the week. Whether you’re vegan or just looking for a delicious meat-free meal, this Tuscan Vegan Gnocchi Soup is sure to satisfy.
I first discovered this Tuscan Vegan Gnocchi Soup on a chilly autumn evening. I wanted something cozy yet light, and this recipe hit the spot. The combination of soft gnocchi, fresh kale, and aromatic herbs reminded me of my travels through Italy, where simple ingredients create the most memorable dishes. Now, it’s a staple in my kitchen, especially when I need a quick, nourishing meal.
Get ready to cook up a storm with this easy-to-follow recipe for Tuscan Vegan Gnocchi Soup. Let’s dive in!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients prepped and ready. Dice the onion, slice the carrots, and chop the celery to save time during cooking. If you’re using gluten-free gnocchi, check the package instructions for any specific cooking times. This Tuscan Vegan Gnocchi Soup comes together quickly, so having everything ready will make the process smooth and enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Potato gnocchi (I used Delallo gluten-free) | 16 ounces |
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 |
| Large carrots, peeled and sliced | 2 |
| Celery stalks, diced | 2 |
| Minced garlic | 2 teaspoons |
| White wine | ⅓ cup |
| Vegetable broth | 3 cups |
| Tomato paste | 1 tablespoon |
| Black pepper | ¼ teaspoon |
| Red pepper flakes | ¼ teaspoon |
| Italian seasoning | ¼ teaspoon |
| Bay leaves | 2 |
| Thyme | 1 teaspoon |
| Oregano | ½ teaspoon |
| Tapioca starch | 1 tablespoon |
| Kale or spinach | 2 cups |
Step-by-Step Guide
- Bring a pot of water to a boil and cook the gnocchi according to the package instructions. Once done, set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until it starts to brown.
- Add the minced garlic, sliced carrots, and diced celery to the pot. Sauté for an additional 5 minutes until the vegetables begin to soften.
- Pour in the white wine and cook until the liquid has mostly evaporated.
- Add the vegetable broth, tomato paste, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano to the pot. Stir well to combine.
- Bring the mixture to a low boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes.
- Remove and discard the bay leaves. Ladle 1 ½ cups of the soup into a blender, add the tapioca starch, and blend until smooth. Pour the blended mixture back into the pot.
- Add the cooked gnocchi to the pot and stir well. Let the soup simmer for an additional 5 minutes.
- Stir in the kale or spinach and cook just until wilted.
- Taste and adjust the seasoning if needed. Serve hot and enjoy your Tuscan Vegan Gnocchi Soup!
Pointers for Perfection & How to Store
For the best flavor, let the Tuscan Vegan Gnocchi Soup sit for a few minutes before serving to allow the flavors to meld together. If you prefer a thicker soup, you can add a bit more tapioca starch. This soup stores well in the refrigerator for up to 3 days. Simply reheat on the stove over medium heat until warmed through. For a gluten-free version, make sure to use gluten-free gnocchi like the Gluten Free Gnocchi Recipe.
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Tuscan Vegan Gnocchi Soup
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Tuscan Vegan Gnocchi Soup is pure comfort in a bowl. Rich, creamy, and packed with flavor, it features soft gluten-free pillowy gnocchi swimming in a garlic-infused broth with sun-dried tomatoes and tender spinach. By using full-fat coconut milk and white beans, this soup achieves a luxurious texture without any dairy. It’s a quick, hearty dinner that tastes like it simmered all day.
Ingredients
— The Base —
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 stalks celery, diced
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon dried Italian seasoning (or oregano/basil mix)
— The Soup —
4 cups vegetable broth (ensure gluten-free)
1 can (15 oz) cannellini beans (white kidney beans), drained and rinsed
1 package (16 oz) shelf-stable or frozen gluten-free gnocchi
1 can (13.5 oz) full-fat coconut milk (shake well)
3 cups fresh baby spinach (or chopped kale)
Salt and black pepper to taste
Optional: Vegan gluten-free sausage crumbles for extra protein
Instructions
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery. Sauté for 5–7 minutes until softened and translucent.
2. Add Flavor: Stir in the minced garlic, chopped sun-dried tomatoes, and Italian seasoning. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Simmer Broth: Pour in the vegetable broth and the drained cannellini beans. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
4. Cook Gnocchi: Increase the heat slightly to a low boil. Add the gluten-free gnocchi to the pot. Cook for 3–5 minutes. The gnocchi are done when they float to the surface.
5. Make it Creamy: Reduce the heat to low. Stir in the full-fat coconut milk and fresh spinach. Simmer gently for 2–3 minutes until the spinach is wilted and the soup is heated through. *Do not let it boil vigorously once the milk is added.*
6. Season & Serve: Taste the soup and season generously with salt and pepper. Serve hot, optionally topped with red pepper flakes or vegan parmesan.
Notes
Gluten-Free Gnocchi: Many standard gnocchi brands contain wheat flour. Look specifically for ‘Gluten-Free’ on the package (often made with rice flour and potato).
Coconut Milk: Use canned full-fat coconut milk for the authentic creamy texture. Carton coconut milk is too thin and watery for this recipe. You won’t taste a strong coconut flavor due to the garlic and sun-dried tomatoes.
Thicker Soup: If you prefer a thicker broth, mash half of the cannellini beans before adding them to the pot. The starch from the beans acts as a natural thickener.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The gnocchi will continue to absorb liquid, so you may need to add a splash of broth when reheating.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 580
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 6
- Protein: 8
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of pasta?
- While gnocchi is traditional for this Tuscan Vegan Gnocchi Soup, you can substitute with another short pasta like penne or fusilli if needed.
- Is this soup freezer-friendly?
- Yes! You can freeze this Tuscan Vegan Gnocchi Soup for up to 3 months. Just thaw and reheat before serving.
Can I add protein to this soup?
Absolutely! For added protein, consider adding a can of drained and rinsed chickpeas or white beans.
Dig In & Enjoy!
There you have it—a delicious, comforting bowl of Tuscan Vegan Gnocchi Soup that’s perfect for any occasion. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to become a favorite. Don’t forget to customize it with your favorite herbs and vegetables to make it your own. For more delicious ideas, follow me on Pinterest.