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.