This hearty vegan gnocchi soup is rich and creamy but completely plant-based! It’s easy to make and it’s the best healthy comfort food!

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I love gnocchi and I wanted to make a creamy, hearty soup brimming with gnocchi, but I also wanted to make it healthy. I knew I needed to find a way to add a little extra protein and fiber to the mix while avoiding cheese and cream. Luckily, cannellini beans were the solution! Blending them into the broth makes this soup rich and creamy, adding protein and fiber to it. They’re a magical ingredient when blended into soups like this one! I used this trick in my vegan garlic bread soup, so be sure to try that recipe, too! And if you like those, try my vegan broccoli soup!

Ingredients & Substitutions

  • Olive oil– If you want to make this recipe oil-free, you can use a splash of vegetable broth to sauté the vegetables instead.
  • Onion, Celery, & Carrots– This classic mirepoix mix adds a savory base to the soup and it’s a great way to fill up the soup with vegetables.
  • Garlic– I prefer to use fresh garlic, but you can substitute with one teaspoon of garlic powder if you don’t have fresh garlic on hand.
  • Italian seasoning– This classic blend is a mix of parsley, basil, rosemary, thyme, and oregano. If you don’t have this blend at home, you can substitute with dried oregano.
  • Vegetable broth– I prefer a flavorful broth like Edward & Son’s “not chicken” broth or Better Than Boullion‘s vegetable broth.
  • Cannellini beans- This gives the broth a rich and creamy texture, while also adding protein and fiber to the soup. These beans are uniquely creamy, so I don’t recommend substituting for other beans.
  • Gnocchi– Shelf-stable, vacuum-packed gnocchi works best in this recipe.
  • Kale– This is an easy way to add some greens to the soup. You can substitute spinach instead, but wait until the last minute of cooking to add it in.

The Best Store-Bought Gnocchi

I really like the DeLallo brand gnocchi. The shelf-stable kind of gnocchi works best in this recipe rather than frozen gnocchi. I’ve found it at Kroger, Publix, and Wegmans but you can even order it on Amazon. They also make chickpea gnocchi that is gluten-free, but I’ve heard mixed reviews on the flavor and texture.

Tips for Making Gnocchi Soup

An immersion blender works really well for blending the soup because you don’t have to transfer it from the pot to a blender. If you don’t have an immersion blender, you can use a traditional blender. Just be careful when transferring the hot soup. Most blenders have a vent at the top with a removable plug. This allows steam to escape. But be sure to cover the hole with a towel to prevent splatters.

This recipe can be reheated, but I don’t recommend freezing this soup. Store leftovers in an airtight container in the fridge and reheat in the microwave or on the stovetop. It should last 3-4 days in the fridge.

What to Serve with Gnocchi Soup

This soup is pretty hearty, so I think it pairs nicely with a light salad or roasted vegetables. You could use leftover kale to make my warm kale salad or pair this with my air fryer broccoli. If you wanted to serve this with bread, I really love Wildgrain’s sourdough bread that can be kept in the freezer until you’re ready to enjoy it!

Gnocchi Soup
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Gnocchi Soup

Vegan Gnocchi Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This hearty vegan gnocchi soup is rich and creamy but completely plant-based! It’s easy to make, and a great source of protein and fiber. It’s the best healthy comfort food!


Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 5 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 4 cups vegetable broth
  • 1 15oz can cannellini beans, drained

  • 16oz package shelf-stable gnocchi
  • 1 cup chopped kale, stems removed
  • Crushed red pepper flakes for garnish


  1. In a large pot, heat the oil over medium heat. Add the onion, celery, and carrots and cook for 8-10 minutes until the vegetables are softened.
  2. Add the garlic and Italian seasoning and continue to cook for one minute.
  3. Add the vegetable broth and cannellini beans. Bring to a boil then reduce the heat to low and simmer for 10 minutes until the soup is thickened.
  4. Use an immersion blender to blend the soup until just slightly chunky. (If you don’t have an immersion blender, carefully transfer the soup to a blender. Do not fill the blender more than halfway full and be sure to allow steam to escape through the vent at the top. Blend until chunky then transfer back to the pot.)
  5. Increase heat to medium-high until the mixture is simmering.
  6. Add the gnocchi and kale, stir, and cook over medium heat for 5 minutes or until the gnocchi is tender.

  7. Remove from heat and season with crushed red pepper flakes, if desired.