Vegetarian Gnocchi Soup: A Cozy, Creamy Weeknight Dinner

Vegetarian Gnocchi Soup is your new go-to comfort food when you need something warm, satisfying, and ready in a flash. Picture this: tender potato gnocchi swimming in a silky, creamy broth loaded with veggies, spinach, chickpeas, and just enough Parmesan to make it taste like it simmered all day. Spoiler alert—it didn’t. It only takes 35 minutes! Whether you’re a busy mom juggling everything under the sun or someone trying to eat less meat without sacrificing flavor, this vegetarian gnocchi soup hits the sweet spot.

Plus, it’s hearty enough to please even the most die-hard carnivores. Add this to your regular soup rotation, especially when the temps start to drop and you need a little bowl of edible therapy. Honestly, who needs takeout when dinner is this easy, cozy, and soul-hugging?

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What is Vegetarian Gnocchi Soup?

Vegetarian Gnocchi Soup is the comfort food equivalent of a warm hug in a bowl. It’s a creamy soup made with pillowy potato gnocchi, sautéed veggies like carrots and celery, protein-packed chickpeas, fresh spinach, and a savory broth enriched with milk and melty Parmesan cheese. While some versions call for chicken, this plant-based version ditches the meat but keeps all the creamy, dreamy flavor. Think of it as a cousin to creamy chicken tortellini soup, only quicker and veg-friendly.

What makes this soup so special? It’s that balance of cozy carbs, bright vegetables, and comforting creaminess—all without needing fancy ingredients or a ton of prep. Perfect for busy weeknights or lazy Sundays, it’s the kind of soup that fills you up and makes you feel good about what you’re eating.

Reasons to Try Vegetarian Gnocchi Soup

Let’s be honest—weeknights can be chaotic. Between work emails, helping with homework, or just trying to stay awake past 8 PM, dinner sometimes feels like a big ask. That’s where vegetarian gnocchi soup swoops in to save the day. It’s quick (ready in 35 minutes), uses pantry staples, and doesn’t require any wild culinary skills—just a big pot and a wooden spoon.

Plus, it’s family-friendly. Kids will devour the soft gnocchi, and you’ll secretly cheer because there’s spinach in every spoonful. Need more convincing? It’s meatless, but still incredibly satisfying thanks to chickpeas and cheese. It’s also the kind of soup that reheats like a dream, so lunch tomorrow is already handled. And hey, if you’ve got a picky eater or two in the house, this creamy creation might just become your secret weapon.

Ingredients Needed to Make Vegetarian Gnocchi Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 4–5 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon rubbed sage
• 32 ounces (4 cups) vegetable broth
• 1 (15 oz) can chickpeas, drained
• 1 pound potato gnocchi
• 1 cup whole milk
• 1 cup shredded Parmesan cheese
• 2 to 3 cups baby spinach
• Salt & pepper, to taste
• Optional: Fresh parsley or extra Parmesan for garnish

Instructions to Make Vegetarian Gnocchi Soup

Let’s break down this cozy recipe into a detailed, step-by-step guide so you can create your own delicious pot of vegetarian gnocchi soup with confidence and zero stress. Whether you’re a soup newbie or a seasoned home cook, these steps will guide you through every stage of the process. From chopping your veggies to that satisfying final stir, here’s how to get it done.

Step 1: Sauté the Veggies to Build the Base

Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Once the oil shimmers, add your diced yellow onion, carrots, and celery. Sprinkle in a couple of pinches of salt to draw out moisture and boost flavor. Stir occasionally and let the vegetables cook for about 8 minutes, or until they’ve softened and the onions are just starting to turn golden. This is your flavor foundation, so don’t rush it!

Tip: Want to brush up on your prep skills? Check out our quick chopping guide for busy cooks to get everything diced efficiently.

Step 2: Add Garlic and Herbs for That Signature Soup Flavor

Once your veggies are softened, stir in your minced garlic—about 4 to 5 cloves. Then sprinkle in the thyme, oregano, and rubbed sage. These dried herbs bring a warm, savory aroma that’s essential to this comforting bowl. Let everything cook together for 1 minute, stirring frequently to keep the garlic from burning. This quick step wakes up the herbs and fills your kitchen with irresistible fragrance.

Want to swap the herbs? You can try Italian seasoning as a simple substitute. Learn more about spice swaps in our ultimate pantry spice guide.

Step 3: Pour in Broth and Add Chickpeas for Protein Power

Next, pour in 4 cups of vegetable broth and toss in your drained chickpeas. Stir it all together so those chickpeas soak up some of that herby goodness. Turn the heat up slightly to bring the soup to a gentle simmer. You’ll start to see little bubbles rise—this means it’s ready for the next step.

Need a chickpea alternative? White beans like cannellini or navy beans work great too. You can explore more vegetarian soup swaps in our slow cooker vegetable soup article.

Step 4: Simmer and Cook the Gnocchi

Once your soup reaches a simmer, reduce the heat to medium-low and let it cook for 5 minutes. This gives the broth time to develop deeper flavor. Now add in the potato gnocchi—they cook fast, so keep an eye on them! Let them simmer for another 5 minutes, or until they float to the top and feel tender when you stir.

Pro tip: If you’re new to cooking gnocchi, visit our gnocchi 101 guide for more helpful tips on cooking them just right.

Step 5: Add Milk and Melt in Parmesan for Creamy Bliss

Now it’s time to turn that broth into a luscious, creamy soup. Lower the heat, then stir in 1 cup of whole milk and 1 cup of shredded Parmesan cheese. Stir continuously until the cheese melts and everything looks smooth and velvety. The soup will thicken slightly and take on that signature creamy texture without being heavy.

Dairy-free? Sub in unsweetened oat milk and a plant-based Parmesan. For more on vegan swaps, check out our guide to dairy alternatives in cooking.

Step 6: Finish with Spinach and Season to Taste

Turn off the heat and stir in 2 to 3 cups of baby spinach. Let it sit for a few minutes, allowing the heat of the soup to wilt the leaves just enough while preserving their bright color. Taste and season with salt and pepper as needed—don’t skip this part! Parmesan is salty, but your broth may still need a pinch of extra flavor to really shine.

Garnish with a sprinkle of fresh parsley or more Parmesan if you’re feeling fancy. You deserve it.

What to Serve with Vegetarian Gnocchi Soup

This soup is plenty hearty on its own, but if you want to stretch the meal or impress guests (aka yourself on a Tuesday), pair it with a warm crusty bread or cinnamon honey butter sweet potato cornbread for a sweet-savory twist. A light salad with vinaigrette also works wonders to balance the creaminess of the soup. Feeling a bit indulgent? Try it with soft-baked apple cinnamon rolls for a sweet ending to a cozy meal. If you’re all about that soup-and-something combo, this one plays well with pretty much any rustic or bakery-style side.

Key Tips for Making Vegetarian Gnocchi Soup

First, don’t overcook the gnocchi—they only need about 5 minutes and you want them tender, not mushy. Second, add the spinach at the end off-heat. It’ll stay vibrant green and wilt just right without turning into mush. Third, this soup thickens as it sits, so if you’re reheating, you may want to add a splash of broth or milk to loosen it up. Want it even creamier? Swap whole milk for half and half, or go dairy-free with unsweetened oat milk and vegan parm. And don’t be afraid to taste and season at the end—Parmesan brings salt, but your broth might need a little boost.

Storage and Reheating Tips for Vegetarian Gnocchi Soup

Store any leftovers in an airtight container in the fridge for up to 4 days. The gnocchi will soak up some of the broth, so when reheating, just add a bit of milk or broth to bring it back to life. Warm it up on the stovetop over medium heat, stirring occasionally, or microwave it in 30-second bursts. Want to freeze it? You can, but note: gnocchi can get a little soft after thawing. If you’re prepping for future meals, make the soup without the gnocchi and spinach, freeze it, then add them fresh when you reheat.

FAQs

Can I make it dairy-free?
Absolutely. Use unsweetened oat or almond milk, and swap the Parmesan with your favorite dairy-free alternative.

Can I use frozen gnocchi?
Totally. Just be sure to adjust the cooking time slightly if needed—test a piece after 5 minutes.

Can I add more veggies?
Yes! Mushrooms, zucchini, or even frozen peas would all work great.

How spicy is this soup?
Not at all. Want a little kick? A dash of red pepper flakes does the trick.

Final Thoughts

Vegetarian Gnocchi Soup is the cozy, weeknight-friendly recipe you didn’t know you needed—but once you try it, you’ll be hooked. It’s creamy, comforting, packed with wholesome ingredients, and done in about half an episode of your favorite sitcom. Whether you’re trying to eat more plant-based meals or just want something warm and satisfying in your belly, this soup delivers big flavor without the fuss. Want more seasonal cozy meals? Check out our roasted autumn vegetable pot pies for another veggie-packed comfort food winner. So grab that spoon, maybe a slice of pumpkin pie twist, and enjoy your moment of dinner bliss.

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