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Tuscan Vegan Gnocchi Soup

Creamy Tuscan Vegan Gnocchi Soup for Cozy Nights

Enjoy a comforting bowl of Tuscan Vegan Gnocchi Soup, featuring creamy coconut milk and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil Can substitute with avocado oil.
  • 1 large Onion, diced Yellow or white onions work best.
  • 4 cloves Garlic, minced Fresh is ideal for optimal taste.
  • 2 medium Carrots, diced Can be substituted with sweet potatoes.
  • 2 stalks Celery, diced Replace with fennel for a twist.
Herbs and Spices
  • 1 tsp Dried Thyme Oregano is a great substitute.
  • 1 tsp Dried Rosemary Use fresh at double quantity.
  • 1/2 tsp Red Pepper Flakes Adjust according to spice preference.
Liquids and Creaminess
  • 6 cups Vegetable Broth Choose low-sodium for a lighter option.
  • 1 can Coconut Milk, undrained Almond milk can be used, but less creamy.
  • 1 can Diced Tomatoes, undrained Fresh tomatoes can be used when in season.
Nutty Hint and Greens
  • 1 tbsp Nutritional Yeast Can be omitted if not available.
  • 3 cups Fresh Spinach Kale or Swiss chard are good alternatives.
Hearty Additions
  • 1 lb Potato Gnocchi Use any store-bought variety.
  • 1 tbsp Lemon Juice Lime juice can create a refreshing twist.
Final Touches
  • Fresh Basil Leaves For garnish; parsley can substitute.
  • Salt and Pepper Essential for seasoning.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot over medium heat, add two tablespoons of olive oil and let it shimmer for a minute.
  2. Add the diced onion and sauté for about 5 minutes, or until translucent. Follow with garlic, carrots, and celery. Cook for an additional 5 minutes.
  3. Sprinkle in the thyme, rosemary, and red pepper flakes, stirring for about 1 minute.
  4. Pour in the vegetable broth, coconut milk, and diced tomatoes. Stir well to combine.
  5. Add nutritional yeast, and season with salt and pepper to taste.
  6. Raise the heat to bring to a gentle boil, then reduce and simmer uncovered for 15-20 minutes.
  7. Add the spinach and gnocchi and cook for an additional 5 minutes.
  8. Drizzle lemon juice into the soup and adjust seasoning if needed.
  9. Ladle the soup into bowls and garnish with basil leaves.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This Tuscan Vegan Gnocchi Soup is perfect for cozy dinners and can easily be stored for later enjoyment.

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