Vegan Tomato Gnocchi Soup
Vegan gnocchi soup is packed with flavor and is the easiest weeknight dinner soup! Made with simple ingredients in 20 minutes using just one pot, this tomato gnocchi soup is hearty, nourishing and would even be great for company.
Soup is such a great way to get a comforting meal on the table quickly! Be sure to check out my other quick and easy soup recipes, especially my Mediterranean Vegetable Soup or Tuscan White Bean Soup with Kale.
If you are looking for a resource to help you get a really delicious meal on the table in 20 minutes or less, you are in the right place! Bites of Wellness was created to be the place to go to get a quick, easy, nourishing recipe that won’t compromise on flavor! Even though I no longer run my meal prep business, I still approach every recipe with a focus of saving time in the kitchen!
Recipe highlights
- Easy to make
- Simple ingredients
- One pot meal
- Tastes even better the next day
- Great for meal prep
- 20 Minute Meal
Key Ingredients
- Vegetable broth – helps to make the soup taste like it was cooking all day.
- Balsamic vinegar – the helps to remove the canned flavor from the tomatoes
- Sundried tomatoes in olive oil – I highly recommend adding a little bit of the olive oil from the sundried tomatoes to the soup as it adds so much flavor.
- Gnocchi – I used frozen cauliflower gnocchi in this recipe but you could also use potato gnocchi.
How to make tomato gnocchi soup
Cook onions and garlic: Chop onions and garlic, sauté onions for 3-4 minutes over medium heat, then add garlic and cook 1-2 minutes.
Deglaze the pot: Add about ½ -1 cup of the vegetable broth and scrape the bottom of the pot, getting all the brown bits off the bottom (these are full of flavor).
Bring soup to a boil: Add the rest of the vegetable broth, the diced tomatoes, spices and sundried tomatoes. Cook over high heat until boiling.
Add beans and gnocchi: Rinse and drain the white beans, add beans and gnocchi to boiling soup and cook 8 minutes.
Add spinach and serve: After 8 minutes, add the spinach and turn off the heat. Stir the soup allowing the spinach to wilt. Serve hot.
Top tips
- If you are using a shelf stable gnocchi, it will only take 2 minutes of cooking in boiling water.
Other additions
- Veggies: Zucchini (cooked with the onions), chopped artichoke hearts, sliced kalamata olives, chopped kale, carrots and celery (cooked with the onions).
- Spice: Crushed red pepper flakes, cayenne pepper, smoked paprika
- Creaminess: Cashew cream (1/3 cup soaked cashews blended with ¼ cup water) , blended white beans (blend a drained can of white beans with 1 cup of vegetable broth or water), coconut milk (the canned coconut milk that is very thick, you could use coconut cream too).
What to serve with vegan gnocchi soup?
This tomato gnocchi soup is a filling meal on its own, but these would all go great with the soup:
- Salad – my two favorite salads to serve along side this soup are Tomato Basil Salad or a green salad with Creamy Balsamic Dressing
- Bread/crackers – serve with your favorite crusty bread, homemade garlic bread or pumpkin seed crackers
Common Questions
What is gnocchi
Gnocchi are little dumplings typically made from potatoes, flour and egg.
Gnocchi typically are boiled in water and served like pasta. You can also sauté or air fry gnocchi to give them a crispy exterior instead of eating them like dumplings.
Where can you find gnocchi
Depending on your grocery store, you may be able to find gnocchi in many different places.
- Typically in the same section as the pasta. This is referred to as shelf stable gnocchi and will cook quicker.
- Cauliflower gnocchi can be found in the frozen foods section of the grocery store.
- You may also find gnocchi in the refrigerated sections by the deli or specialty foods. These fresh gnocchi often cook up faster than frozen (check the instructions).
Is all gnocchi vegan
No, not all gnocchi is vegan, many times, gnocchi is held together with a base of eggs, so it’s important that you check the ingredients.
Is all gnocchi gluten free
No, not all gnocchi is gluten free. Be sure to check the ingredients or look for packaging that specifies gluten free.
If you want to ensure you have a gluten free, vegan friendly gnocchi, you can find frozen cauliflower gnocchi at Trader Joe’s or these mini gluten free potato gnocchi online or in most specialty grocery stores.
Can you make this in advance?
If you are wanting to serve this to company, I would not recommend adding the gnocchi in advance as the texture of the soup changes as the gnocchi sits in the broth.
If you love this recipe, you should try
Vegan Tomato Gnocchi Soup
Ingredients
- 1 medium onion, chopped
- 2 medium garlic cloves, finely chopped
- 3 cups vegetable broth
- 1 can diced tomatoes (15 oz can)
- 1 tbsp balsamic vinegar
- 2 tbsp sundried tomatoes in oil
- 2 tsp italian seasoning
- 1/2 tsp garlic powder
- 3/4 tsp sea salt
- 1 can white beans (15 oz can)
- 1 package frozen cauliflower gnocchi
- 2 cups baby spinach
Instructions
- Chop the onions and finely chop the garlic.
- Preheat a large pot over medium heat. When the pot is hot, add olive oil and chopped onions. Cook 2-3 minutes.
- Once the onions start to become translucent, add the garlic and cook 1-2 minutes.
- Add about 1/2 – 1 cup of vegetable broth and scrape the bottom of the pot, getting off all the brown bits from sauting the onions and garlic.
- Add the rest of the vegetable broth, diced tomatoes, spices and sundried tomatoes. Turn the heat up to high and allow this to come to a boil.
- Rinse and drain the white beans.
- Once boiling, add the gnocchi and white beans. Cook for 8 minutes (only 2 minutes for shelf-stable gnocchi).
- After 8 minutes, add the baby spinach and stir well. Turn off the heat and continue to stir until the spinach is fully wilted.
Notes
- The cooking time for you gnocchi may differ based on what kind of gnocchi and what brand you are using.
- If you want a slightly brothier soup, add an additional cup of broth and a pinch of salt
- If you are using frozen gnocchi, there is no need to thaw the gnocchi before adding to the soup.
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: You can store this soup in the freezer for up to 2 months.
- Stove: Reheat on the stove, covered over medium low heat. Be sure to add extra vegetable broth or water and taste for seasoning before serving. You can reheat the same from frozen, it will just take longer.
- Microwave: Cook on high in a microwave safe bowl for 1-2 minutes. If frozen, you may want to defrost the soup before cooking in the microwave.
I WILL BE MAKING THIS SOUP THIS WEEKEND.
ALSO BELATED HAPPY VALENTINES DAY. PAT
Happy belated Valentines to you too Pat, hope you enjoyed the soup this weekend!
Very easy to make and very flavorful! Will make again!
One of my favorite soups! So glad you loved it too! Thank you for taking time to leave a review!!