If you’re craving a cozy, satisfying meal that doesn’t require hours in the kitchen, this 30 Minute Creamy Vegan Gnocchi Soup is your new weeknight hero. It’s creamy without coconut milk (yes, really!), loaded with soft pillowy gnocchi, hearty beans, and a medley of veggies. The best part? You can whip it up in half an hour—faster than waiting for takeout.
This dish checks all the boxes: comforting, dairy-free, and totally plant-based. Whether you’re cooking for a busy family, trying to eat more veggies, or just want something that feels like a warm hug in a bowl, this creamy vegan gnocchi soup delivers.
Table of Contents
What is 30 Minute Creamy Vegan Gnocchi Soup?
At its heart, 30 Minute Creamy Vegan Gnocchi Soup is the plant-based version of the classic creamy chicken gnocchi soup you’d find at a cozy Italian restaurant—but better for you and made in one pot. It combines tender gnocchi (those dreamy potato dumplings), flavorful broth, garlic, herbs, and a creamy base made with oat or almond milk instead of heavy cream or coconut milk. You’ll also find beans and kale for extra texture and nutrition.
Think of it as comfort food with a conscience—rich, filling, yet light enough that you won’t feel weighed down afterward. And since it’s ready in 30 minutes, it’s perfect for those weeknights when you want something nourishing but easy.
Reasons to Try 30 Minute Creamy Vegan Gnocchi Soup
Why should you make this 30 Minute Creamy Vegan Gnocchi Soup? First off, it’s quick. You can pull this off even on your most chaotic weekday. It’s also versatile—use store-bought gnocchi if you’re in a hurry or homemade if you want that from-scratch satisfaction. Second, it’s totally dairy-free and nut-free (if you use oat milk), making it a win for anyone with food sensitivities.
Third, it’s loaded with nutrients from kale, carrots, celery, and cannellini beans—all simmered in a luscious herbed broth. And the flavor? Let’s just say it’s the kind of soup that’ll have your family asking for seconds (and maybe thirds). Pair it with crusty bread, and dinner’s done.
Ingredients Needed to Make 30 Minute Creamy Vegan Gnocchi Soup
- 1 batch vegan gnocchi or store-bought vegan gnocchi
- 4 cups vegetable broth
- 1 cup oat milk, almond milk, or cashew cream
- ¼ cup all-purpose or einkorn flour
- 7–8 garlic cloves, minced
- 1 onion, diced
- 4 large carrots, chopped
- 1 head celery, chopped
- 1 tbsp olive oil
- 1 tsp each dried parsley, thyme, and basil
- ½ tsp mustard powder
- 12 oz cannellini beans
- 2–3 cups chopped kale or spinach
- Optional: 1 cup vegan parmesan
- Sea salt & pepper to taste
Instructions to Make 30 Minute Creamy Vegan Gnocchi Soup
Making this 30 Minute Creamy Vegan Gnocchi Soup is easier than it looks, especially if you follow this detailed Step-by-Step guide. Each part builds flavor, texture, and that irresistibly creamy consistency without coconut milk. So grab your apron and let’s make magic in under half an hour.
Step 1: Prep Your Ingredients Like a Pro
Before you even turn on the stove, start by prepping all your ingredients. Dice the onion, mince the garlic, and chop the carrots and celery into even pieces so they cook uniformly. If you’re making homemade gnocchi, get your potatoes boiled and ready—but hold off on shaping them until later. This Step by Step prep ensures you’ll move smoothly once you start cooking.
Step 2: Sauté the Garlic and Onion for Flavor
In a large soup pot, heat olive oil over medium heat. Once it shimmers, toss in the minced garlic and diced onion. Stir frequently for about 3–4 minutes until the onion becomes translucent and the garlic smells heavenly (that’s your cue!). This Step by Step foundation builds depth and sets the stage for that classic savory soup flavor we all love.
Step 3: Add the Carrots and Celery
Next, toss in the chopped carrots and celery. Sauté them for another five minutes, just until the carrots start to soften. This step gives your 30 Minute Creamy Vegan Gnocchi Soup that rich, hearty base that mimics traditional chicken gnocchi soup—but without the meat. If you’d like to sneak in extra veggies, you can easily add chopped mushrooms or zucchini here.
Step 4: Build the Broth
Now it’s time to make your kitchen smell like an Italian bistro. Pour in the vegetable broth and sprinkle in the dried parsley, thyme, basil, and mustard powder. Give everything a good stir. Let it come to a gentle boil—this is where the herbs start infusing their magic into the broth. The Step by Step process of adding layers of flavor means you’ll end up with a soup that tastes like it’s been simmering all day.
Step 5: Shape and Add the Gnocchi
While your broth is heating up, shape your homemade gnocchi if you’re making it from scratch. Once the broth reaches a boil, carefully add the gnocchi to the pot. You’ll know they’re ready when they float to the surface, about 3–5 minutes later. This Step by Step method cooks the gnocchi directly in the soup, soaking up all that herby goodness. Don’t worry if you’re using store-bought gnocchi—it works beautifully too.
Step 6: Make the Creamy Roux
In a small bowl or measuring cup, whisk together the oat milk (or almond milk) and flour until smooth. This will be your roux—the secret to achieving that thick, creamy texture without any dairy. The key to this Step by Step process is to whisk thoroughly, ensuring no lumps. If you’re gluten-free, swap in a measure-for-measure gluten-free flour like King Arthur’s.
Step 7: Thicken the Soup
Once your gnocchi are cooked, reduce the heat to low and pour in your roux mixture. Stir continuously for a few minutes to help it blend seamlessly into the soup. Cover the pot and let it simmer gently for 5–10 minutes. During this Step by Step stage, the soup thickens beautifully into a silky, creamy texture. If it gets too thick, you can always thin it with a splash of broth.
Step 8: Add the Greens and Beans
When the soup has thickened, toss in your chopped kale (or spinach) and the cannellini beans. Stir well and cover for 3–4 minutes until the greens wilt and the beans are heated through. This Step by Step addition not only boosts the nutrition but also adds great texture contrast—soft gnocchi, tender veggies, and a hint of chew from the greens. If you’d like a little indulgence, stir in a handful of vegan parmesan cheese at this point.
Step 9: Season and Serve
Taste your soup and adjust the seasoning with salt and pepper. Then ladle it into bowls, top with extra herbs, and maybe a sprinkle of red pepper flakes if you like a little kick. This final Step by Step moment is where your 30-minute effort pays off—creamy, aromatic, and soul-warming soup that feels like comfort in a bowl.
Step 10: Store the Leftovers Like a Pro
Let any leftovers cool before transferring them to airtight containers. The gnocchi will absorb more broth as it sits, so when you reheat, just add a splash of broth or non-dairy milk to bring back that silky texture. You can refrigerate it for up to five days or freeze it for three months. For best results, thaw overnight before reheating.
What to Serve with 30 Minute Creamy Vegan Gnocchi Soup
This soup pairs beautifully with crusty garlic bread or a simple green salad with lemon vinaigrette. You can also serve it alongside a warm pan of Easy Vegan Garlic Knots or even a light Vegan for balance. If you want to make it extra cozy, try a drizzle of olive oil and a sprinkle of red pepper flakes on top—it gives that perfect restaurant-style finish.
Key Tips for Making 30 Minute Creamy Vegan Gnocchi Soup
- Use oat milk for the creamiest texture without added sweetness.
- Don’t skip sautéing the veggies—it builds depth fast.
- Homemade gnocchi adds a pillowy texture you can’t get from a package, but store-bought still works great on busy nights.
- For a thicker soup, let it simmer an extra five minutes before adding kale.
- Store leftovers in the fridge, and they’ll taste even better the next day as the flavors meld together.
Storage and Reheating Tips for 30 Minute Creamy Vegan Gnocchi Soup
Store any leftover soup in airtight containers for up to five days. The gnocchi will continue to soak up the broth, so you may want to add a splash of broth or non-dairy milk when reheating. Warm it on the stove over medium heat until steamy. For freezing, let it cool completely first, then store it in freezer-safe containers for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop to maintain that creamy texture.
FAQs
Can I make this gluten-free? Yes! Just use gluten-free flour and gnocchi with xanthan gum.
Can I use coconut milk? You can, but this recipe is designed to be rich and creamy without it.
Can I add other veggies? Absolutely. Zucchini, mushrooms, or peas all fit right in.
Final Thoughts
There’s something so comforting about a warm bowl of 30 Minute Creamy Vegan Gnocchi Soup—especially when it’s simple, dairy-free, and loaded with goodness. Whether you’re vegan or just want a lighter version of a classic comfort dish, this soup is a total keeper. Serve it to friends, family, or just yourself after a long day. You deserve it. For more cozy plant-based recipes, check out Nourish Well’s Vegan Dinner Collection and let’s keep nourishing well, one bowl at a time.
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30 Minute Creamy Vegan Gnocchi Soup – Quick Comfort Food Favorite
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy vegan gnocchi soup is rich, herby, and packed with vegetables—without using any coconut milk. Made in under 30 minutes, it’s a cozy and satisfying one-pot meal with pillowy gnocchi and nourishing flavor.
Ingredients
- 1 batch vegan gnocchi or store-bought vegan gnocchi
- 4 cups vegetable broth
- 1 cup oat milk, almond milk, or cashew cream
- 1/4 cup all-purpose flour or einkorn flour
- 7–8 large garlic cloves, minced
- 1 onion, diced
- 4 large carrots, chopped
- 1 head celery, chopped
- 1 tbsp olive oil
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp mustard powder
- 12 oz cannellini beans
- 2–3 cups chopped kale or spinach
- Optional: 1 cup shredded vegan parmesan cheese
- Sea salt and pepper, to taste
Instructions
1. Prep vegetables by mincing garlic, dicing onion, and chopping carrots and celery. If making homemade gnocchi, prepare potatoes but wait to shape gnocchi until broth is boiling.
2. In a large pot, heat olive oil over medium heat. Sauté garlic and onion until fragrant and translucent.
3. Add carrots and celery. Sauté for about 5 minutes, until carrots begin to soften.
4. Pour in the vegetable broth and add parsley, thyme, basil, and mustard powder. Bring to a boil.
5. While broth is heating, shape the gnocchi if using homemade dough.
6. Once broth is boiling, add gnocchi to the pot. Stir and cook until gnocchi rise to the surface.
7. In a separate bowl, whisk together plant milk and flour to create a roux.
8. Reduce soup to a simmer and stir in the roux. Cover and cook for 5–10 minutes, until thickened.
9. Stir in kale and cannellini beans. Season with salt and pepper. Cover and cook for another 3–4 minutes, until kale is wilted.
10. Serve hot and garnish with optional vegan parmesan. Enjoy!
Notes
To make this gluten-free, use gluten-free flour with xanthan gum and gluten-free gnocchi.
Italian seasoning can be substituted for parsley, thyme, and basil.
Soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
