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–+ servings
Completed Vegan Gnocchi Soup in a pot.
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5 from 1 vote

Vegan Gnocchi Soup

This easy, one-pot vegan gnocchi soup is filled with pillowy gnocchi and veggies in a rich and creamy tomatoey broth – it’s cozy, seriously satisfying, and ready in 35 minutes!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian
Diet: Vegan
Servings: 8
Author: Toni

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 6 carrots diced
  • 4 celery stalks sliced
  • 4 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon pepper plus more to taste
  • 5 cups water
  • 3 vegetable bouillon cubes
  • 1 (14.5-ounce) can diced tomatoes in their juices divided
  • Juice of ½ a lemon
  • 1 (16-ounce) package firm tofu
  • 2 (16-ounce) packages of potato gnocchi
  • 5 cups baby spinach
  • ½ cup fresh basil for garnish

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Add the carrots and celery. Stir and cook for another 3–5 minutes.
  • Add the garlic, Italian seasoning, smoked paprika, nutritional yeast, salt, and pepper. Stir to coat the vegetables for about 10 seconds.
  • Pour in the water and add the bouillon cubes. Cover the pot and bring to a boil.
  • While the soup is heating, blend the tofu with the juice of half a lemon and half the can of diced tomatoes until completely smooth and creamy.
  • Once the soup comes to a boil, stir in the tofu mixture and the remaining diced tomatoes.
  • Add the gnocchi and reduce the heat to a simmer. Cook for about 5 minutes or until the gnocchi is soft and tender.
  • Turn off the heat and stir in the baby spinach. Cover the pot for about 5 minutes, or until the spinach is wilted.
  • Taste and adjust the lemon juice, salt, and pepper as needed.
  • Garnish with fresh basil before serving.

Notes

  • Don’t overcook the gnocchi: Otherwise, it can become mushy. Another way to avoid mushy gnocchi is to cook and store it separately from the soup.
  • To adjust the consistency: Adjust how much broth and tofu/vegan cream you add.
  • Taste and adjust: I.e., the lemon, any seasonings, etc.
  • Make enough for leftovers: It will taste even better on day two.