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