When life feels a little too full (three kids, school drop-offs, laundry piles taller than me… you know the drill), a quick dinner that feels like a hug in a bowl is my kind of win. That’s where this creamy, one-pot Gnocchi Soup comes in. It’s hearty, satisfying, and—best part—on the table in about 20 minutes. Perfect for busy weeknights or when you just want something cozy without babysitting the stove.
Table of Contents
Why You’ll Love This Gnocchi Soup
- Quick & easy: Dinner is ready in under 20 minutes.
- Comforting flavors: Creamy, herby broth with pillowy gnocchi.
- Veggie-packed: Spinach, carrots, celery, and onions sneak in nutrients.
- Family-friendly: Even picky eaters go back for seconds (ask me how I know!).
- Vegan-friendly: We’re using plant-based cream cheese, sour cream, and vegan chicken cubes—so it’s cozy without compromise.
What Does Gnocchi Soup Taste Like?
Imagine all the warmth of chicken noodle soup, but creamier, richer, and with soft little potato dumplings instead of noodles. The gnocchi soaks up the flavors of the broth while the creamy base makes every spoonful silky and satisfying. Add in Italian herbs, garlic, and sautéed veggies, and you’ve basically got a pot of edible happiness.
Ingredients You’ll Need for Gnocchi Soup
Before we dive into cooking, let’s talk about what goes into this cozy pot of goodness. The magic of Gnocchi Soup is that it uses simple, everyday ingredients but comes together with a creamy, comforting finish that feels downright restaurant-worthy. Here’s everything you’ll want to grab:
- Gnocchi (1 lb): These little potato dumplings are the heart of the recipe. Soft, chewy, and satisfying, gnocchi soak up all the creamy broth flavors beautifully. You can use regular or gluten-free gnocchi, depending on your needs.
- Vegan Sour Cream (7 oz): This adds tang and richness to the broth, giving your soup that velvety texture without any dairy.
- Vegan Cream Cheese (7 oz): Another layer of creaminess—it melts into the broth and makes every spoonful dreamy.
- Vegan Chicken Cubes (6 oz): For protein and heartiness. They give the soup a comforting “classic chicken soup” vibe but plant-based friendly. If you prefer, you can swap this with chickpeas or white beans for a different twist.
- Italian Herbs (1 tsp): A blend of basil, oregano, and thyme that brings those cozy Mediterranean flavors we all love.
- Olive Oil (2 Tbsp): Used to sauté the veggies and vegan chicken, building a flavor base right from the start.
- Garlic (3 cloves, diced): Because what’s a homemade soup without garlic? It adds depth and a little zing.
- Onions (1/3 cup, finely chopped): Sweet and savory, onions help round out the flavor of the broth.
- Celery (2 ribs, chopped): Classic soup veggie that adds a little crunch and freshness.
- Carrots (1/4 cup, shredded): A touch of natural sweetness and color.
- Spinach (1 handful): Tossed in at the end, spinach wilts down beautifully, adding nutrition and a pop of green.
- Vegetable Broth (3 cups): The base of our soup—use a good-quality broth for the best flavor.
- Salt and Pepper (to taste): Simple seasonings that let the other ingredients shine.
Step-by-Step Instructions for Making Gnocchi Soup
Making Gnocchi Soup is easier than you might think, but I always find that breaking it down step by step makes the process feel even more approachable. Grab your favorite soup pot, and let’s get cooking together:
Step 1: Sauté the Veggies
Start by heating 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is warm, add in your diced celery, garlic, and chopped onions. Stir and let them sauté for about 2 minutes, just until the onions look soft and the garlic becomes fragrant. This step lays the flavorful foundation for the entire soup.
Step 2: Cook the Vegan Chicken
Next, toss in your vegan chicken cubes. Sprinkle a little salt and pepper over them and cook for 3 minutes, stirring often, until they start to brown slightly. This adds a savory, “comfort food” layer to your Gnocchi Soup—like the familiar taste of chicken soup, but with a plant-based twist.
Step 3: Add the Broth and Bring to a Boil
Pour in your 3 cups of vegetable broth. Give everything a gentle stir, then increase the heat until the broth reaches a boil. The steam will smell amazing already, and you’ll see how all those sautéed veggies and vegan chicken infuse the broth with flavor.
Step 4: Cook the Gnocchi
Now comes the star ingredient: the gnocchi. Carefully add the 1 pound of gnocchi straight into the boiling broth. Cook for 2–3 minutes—or just slightly less than the package directions suggest—since the gnocchi will continue to soften in the hot soup. Watching them float to the top is your sign that they’re ready.
Step 5: Stir in the Creaminess
Reduce the heat back to medium. Add your vegan cream cheese and vegan sour cream into the pot, stirring until they melt smoothly into the broth. This is when your Gnocchi Soup transforms into something luxuriously creamy and comforting.
Step 6: Add Veggies and Seasonings
Stir in your shredded carrots, Italian herbs, and finally a big handful of fresh spinach. Let everything simmer together for about 2 minutes. The carrots add sweetness, the herbs bring warmth, and the spinach wilts down beautifully, adding both color and nutrients.
Step 7: Taste and Adjust
Give your soup a quick taste. Add more salt, pepper, or herbs if needed. Remember, soups are forgiving—you can always adjust the flavors to fit your family’s preferences.
Step 8: Serve and Enjoy
Ladle your warm, creamy Gnocchi Soup into bowls and serve right away. Pair it with crusty bread for dipping or even a simple side salad if you want to round out the meal.
💡 Jessica’s tip: If you love cozy one-pot soups like this, you’ll definitely want to try my Creamy Tortellini Soup—it’s another quick dinner that feels like pure comfort in a bowl.
Tips and Tricks for Perfect Gnocchi Soup
- Undercook the gnocchi slightly: They’ll continue to soften in the soup.
- Want it thicker? Mash a few gnocchi right in the pot.
- Need more protein? Toss in chickpeas or white beans.
- Spice it up: Add a pinch of red pepper flakes for a gentle kick.
- Kid tip: If little ones turn up noses at spinach, chop it super fine so it “disappears.”
True story: The first time I made this, my youngest announced, “This is pasta in a blanket.” That’s now our official family name for it.
Storage for Gnocchi Soup
- Fridge: Store in an airtight container up to 3 days. The gnocchi will get softer, but still tasty.
- Freezer: Not ideal (gnocchi gets mushy). If you want to freeze, cook the gnocchi separately and add fresh when reheating.
- Reheat: Warm gently on the stovetop with a splash of broth or water if it thickens too much.
FAQs
Can I make this without vegan chicken?
Absolutely! Just add extra veggies, beans, or mushrooms for bulk.
Can I swap vegan sour cream or cream cheese?
Yes—use coconut cream or cashew cream for a different twist.
Does gnocchi need to be boiled first?
Nope! Just toss it straight into the simmering broth—it cooks in minutes.
Conclusion
This creamy, dreamy Gnocchi Soup is everything I love about quick comfort food—easy, cozy, and nourishing without fuss. Whether you’re chasing kids around, working late, or just craving a warm bowl of happiness, this recipe has your back. Try it tonight, then come back and tell me how your family liked it—I love hearing your kitchen stories!
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The Best Gnocchi Soup: Quick, Easy & Absolutely Delicious
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 4
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This quick one-pot vegan gnocchi soup comes together in about 20 minutes with pillowy gnocchi, savory vegan chicken cubes, creamy dairy-free sour cream and cream cheese, and veggies like carrots, celery, onion, and spinach simmered in vegetable broth.
Ingredients
1 lb gnocchi (use gluten-free, if needed)
7 oz vegan sour cream
7 oz vegan cream cheese
6 oz vegan chicken cubes
1 tsp Italian herbs
2 Tbsp olive oil
3 cloves garlic, diced
1/3 cup onions, finely chopped
2 ribs celery, chopped
1/4 cup carrots, shredded
1 handful spinach
3 cups vegetable broth
Salt and pepper, to taste
Instructions
1. Heat olive oil in a saucepan over medium heat. Add diced celery, garlic, and onions; sauté for 2 minutes until fragrant.
2. Add vegan chicken cubes, season with salt and pepper, and cook for 3 minutes more, stirring, until browned.
3. Pour in the vegetable broth and bring to a boil.
4. Add the gnocchi and cook 2–3 minutes, or just until they float and are tender.
5. Stir in vegan cream cheese, vegan sour cream, shredded carrots, Italian herbs, and spinach. Cook 2 minutes more to warm through and wilt the spinach. Taste and adjust seasoning, then serve.
Notes
Check your gnocchi package for exact cook time; undercook slightly since the gnocchi will continue to soften in the hot soup.
For extra richness, reserve a splash of broth to thin if needed after adding the creams.
Swap spinach with kale (thinly sliced) if preferred; add an extra minute for kale to soften.
Leftovers thicken as they sit—stir in a little broth or water when reheating.
