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Vegan Gnocchi Soup

  • Author: Liz Madsen
  • Total Time: 25 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan


This creamy Vegan Gnocchi Soup is so cozy and easy to make in under 25 minutes. It tastes just like the classic soup but with chickpeas.


Units Scale
  • 2 tablespoons vegan butter (or oil) (see note 1 to make oil-free)
  • 1 small yellow onion, finely diced
  • 1 large rib celery (or 2 small ribs), finely chopped
  • 2 large carrots, thinly sliced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper + more for serving
  • 2- 3 cloves garlic, minced
  • 2 tablespoons all purpose flour (see note 2 to make gluten-free)
  • 1 1/2 cups or a 15-ounce can cooked chickpeas (see note 3 for substitutions)
  • 4 - 5 cups vegan chicken broth, to taste (see note 4)
  • 16 - 32 ounces gnocchi (see note 5)
  • 1/2 cup or more (up to 1 cup) of vegan cream, to taste (see note 6 for options)
  • 1-2 cups baby spinach, roughly chopped, optional


  1. Melt the vegan butter (if using) in a large nonstick pot over medium high heat. If not using vegan butter, you can do olive oil, avocado oil, or another oil OR if you’re oil-free, keep adding broth or water a tablespoon at a time while you cook the veggies and stir constantly to keep from burning or sticking.
  2. Add the onions, celery, and carrots to the pot and stir frequently for 3 minutes until somewhat softened.
  3. Add the thyme, black pepper, and garlic and cook for 30 seconds more, stirring constantly so as not to burn the garlic.
  4. Now sprinkle in the flour. Stir constantly for 30 seconds.
  5. Add your chickpeas and slowly stir in the broth.
  6. Let the soup come to a boil, add the gnocchi carefully so as not to splash hot soup on yourself (I speak from experience unfortunately… not fun!), and give it a good stir.
  7. Return the soup to a boil after adding the gnocchi and then lower the heat to medium low and simmer for about 8 minutes, stirring occasionally.
  8. Add the vegan cream (whatever kind you’re using start with ½ cup and add more if needed) and chopped spinach. I say up to 1 cup of the plant based cream because I liked to add about ½ cup but sometimes my husband wanted to add an extra bit of the cream to his, so I think it’s more of a personal preference. Cook 1-2 additional minutes until the spinach is wilted.
  9. Season (if needed) and serve! Note that if you used a different bouillon or a low sodium broth, you may need to add salt but I felt mine was salty enough. Add some more fresh cracked black pepper before serving though, and feel free to garnish with a sprinkle of chopped parsley or grated vegan parmesan (we like the Violife parmesan block). Enjoy immediately.
  10. Store: Refrigerate leftover vegan gnocchi soup in an airtight container or you can freeze the soup for up to 90 days in an airtight freezer-safe container. The soup thickens a bit more after cooling but it will thin out if you add a splash of hot broth or water when reheating.


  • Note 1: You can definitely make this oil-free with a little extra broth (or water) if you like, but the vegan butter helps to make a thick and luscious vegan gnocchi soup.
  • Note 2: Flour helps us make a thick and creamy vegan gnocchi soup. If you are gluten-free, feel free to use rice flour or your favorite gluten-free flour blend. Delallo Foods makes a great vegan and gluten-free gnocchi.
  • Note 3: For this soup I really liked the chickpeas, but if you’re looking for a vegan chicken experience, try soy curls (read more about how I prep my soy curls for soup in my soy curls recipes and FAQs article), young green jackfruit (I prepare it like this vegan shredded chicken for soup, or purchase a prepared vegan chicken substitute from your grocery store.
  • Note 4: I personally love Better Than Bouillon No Chicken Base mixed with hot water (I do a lower paste to water ratio than the jar suggests to reduce the sodium content) as it’s economical and it stores well. You could also buy prepared Imitation Chicken Broth though I generally feel this needs a little salt added but you can taste test and season to your preference. Any other brand of vegan chicken bouillon will work well, or of course you can also use vegetable broth.
  • Note 5: This soup can accommodate up to 2 pounds of gnocchi for a really loaded soup, or 1 pound will work fine for a more balanced soup. I prefer it somewhere in the middle, and save my extra half pound to make air fryer gnocchi. You can use homemade or store bought. I have even seen vegan gluten-free gnocchi. Check my Frequently Asked Questions section below for more information.
  • Note 6: You can use cashew cream (blend raw cashews and water), sunflower seed cream (blend raw sunflower seeds and water), store-bought plant based heavy cream, or a thick non-dairy milk (unsweetened and “original” flavor). Full fat canned coconut milk also works well, but use a good brand like Thai Kitchen Coconut Milk  or Native Forest Coconut Milk so you don’t taste the coconut.
  • Cook Time: 25 minutes
  • Category: Soup, Dinner
  • Method: Stove Top
  • Cuisine: American, Italian

Keywords: Vegan soup, vegan gnocchi soup