Hearty Vegetarian Gnocchi Soup

Winter weeknights can be tough, especially when you’re craving something warm and filling but don’t want to spend hours in the kitchen. That’s exactly why this vegetarian gnocchi soup has become a regular at our dinner table. It’s the kind of soup that feels like a hug in a bowl, without requiring a long list of ingredients or complicated steps.

I started making this soup on those busy days when I needed something quick but didn’t want to compromise on comfort. The pillowy gnocchi makes it feel special, while the vegetables add just enough goodness to make it feel like a complete meal. My kids, who usually pick through their vegetables, actually ask for seconds when this soup is on the menu.

The best part? You can have this on the table in about 30 minutes, which means more time to relax with family and less time standing over the stove. And if you’re meal prepping, it reheats beautifully for lunch the next day.

What Kind of Gnocchi Should I Use?

For this cozy soup recipe, you can use either shelf-stable or fresh gnocchi from the refrigerated section – both will give you great results. The shelf-stable variety, found in the pasta aisle, tends to hold its shape better in soup, while fresh gnocchi has a slightly more tender texture. If you’re feeling ambitious, homemade potato gnocchi works beautifully too, but there’s absolutely no shame in going with store-bought for a weeknight dinner. Just be careful not to overcook them – they’ll float to the top when they’re ready, which usually takes just 2-3 minutes.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:

• Gnocchi: While potato gnocchi gives this soup its signature texture, you can use small shell pasta, orecchiette, or even tortellini instead. Just adjust cooking time according to package instructions.
• Kale: Not a fan of kale? Swap it out for spinach, Swiss chard, or even escarole. If using spinach, add it right at the end since it wilts quickly.
• Coconut milk: You can replace coconut milk with heavy cream or half-and-half for a different flavor profile. For a lighter option, try unsweetened cashew cream or plain oat milk.
• Fresh thyme: If you don’t have fresh thyme, use 1 teaspoon dried thyme instead. You can also use dried herbs de Provence as a substitute.
• Shallot: No shallots? Just add an extra ¼ cup of chopped onion to your soup.
• Vegetable stock: You can use any vegetable broth or stock you have on hand. Just note that different brands might affect the final color and taste of your soup.

Watch Out for These Mistakes While Cooking

The biggest challenge when making gnocchi soup is overcooking the gnocchi, which can turn them from light and pillowy to dense and mushy – add them to the soup just 3-4 minutes before serving, as they cook quickly and continue to soften in the hot broth. Another common mistake is rushing the base vegetables; taking time to properly soften your onions, carrots, and celery (about 8-10 minutes) creates a flavorful foundation that makes all the difference in your soup. When adding the coconut milk, make sure to stir it well before adding and keep the heat low to prevent curdling, and don’t skip the final touch of lemon juice at the end – it brightens the whole dish and balances the richness of the coconut milk. For the best texture, add the kale just a few minutes before serving so it stays bright green and maintains a slight bite rather than becoming too wilted.

What to Serve With Gnocchi Soup?

This cozy vegetarian gnocchi soup is practically a meal in itself, but a few simple sides can make it even better! A crusty loaf of Italian bread or warm focaccia is perfect for soaking up the flavorful broth. If you’re looking to add more vegetables to your meal, a simple mixed green salad with a light vinaigrette dressing works really well alongside the rich, creamy soup. For a heartier option, try serving it with some roasted garlic bruschetta or a small caprese salad – the fresh flavors complement the herbs and vegetables in the soup nicely.

Storage Instructions

Keep Fresh: This cozy gnocchi soup will stay good in the fridge for 3-4 days when kept in an airtight container. Just keep in mind that the gnocchi might absorb more liquid as it sits, making the soup thicker over time – but it’s still just as yummy!

Freeze: If you want to freeze this soup, I recommend doing it without the gnocchi and kale. Store the base soup in a freezer container for up to 3 months, then add fresh gnocchi and kale when you reheat it. This way, you’ll avoid mushy gnocchi and wilted greens.

Reheat: Warm up your soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, just add a splash of vegetable broth or water to thin it out. You can also use the microwave – just heat in 30-second intervals, stirring between each one.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1150
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 130-140 g

Ingredients

• 3 tablespoons butter or olive oil
• 1 ½ cups yellow onion, finely chopped
• 1 small shallot, finely chopped
• 1 ¼ cups carrot, finely sliced or diced
• 1 ¼ cups celery, finely sliced or diced
• Kosher salt, to taste
• 5-6 cloves garlic, pressed or minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon italian seasoning
• Pinch red pepper flakes
• Freshly ground black pepper, to taste
• 4 cups vegetable stock
• 16 ounces gnocchi
• 2 cups kale, chopped
• 1 cup canned coconut milk
• ½ lemon, juiced
• ¼ cup fresh parsley, finely chopped

Step 1: Prepare the Vegetables and Herbs

Begin by finely dicing half of a yellow onion and one small shallot.

Dice 1 ¼ cups of carrots and 1 ¼ cups of celery into small, uniform pieces for even cooking.

Prepare 1 tablespoon of fresh thyme by removing the leaves from the stems.

Finally, roughly chop 2 cups of kale and set aside.

Step 2: Sauté the Aromatics

In a large pot, melt 3 tablespoons of butter or olive oil over medium heat.

Add the diced onion, shallot, carrots, and celery to the pot, along with a pinch of kosher salt.

Sauté the mixture for 7 to 8 minutes until the vegetables are tender.

Step 3: Add Flavor and Broth

Press 5-6 cloves of garlic into the pot and stir to combine with the other ingredients.

Add 1 tablespoon of Italian seasoning, the prepared thyme, a pinch of red pepper flakes, and some freshly ground black pepper.

Sauté for an additional 1-2 minutes to let the flavors meld.

Pour in 4 cups of vegetable stock and allow it to simmer for about 5 minutes.

Taste and adjust the seasoning with more salt if necessary.

Step 4: Cook the Gnocchi and Kale

Add 16 ounces of gnocchi to the pot, stirring to break up any that are sticking together.

Cook the gnocchi according to the package directions, which typically takes 3-4 minutes.

Once the gnocchi are floating, add the chopped kale to the pot and stir them in to wilt the leaves down.

Step 5: Finish the Soup

Pour 1 cup of canned coconut milk into the soup, gently warming it without bringing it to a boil.

Squeeze the juice of ½ lemon into the pot to brighten the flavors.

Stir to combine everything thoroughly.

Step 6: Add Fresh Herbs and Serve

Just before serving, add ¼ cup of finely chopped fresh parsley to the soup and stir.

Serve the soup hot and enjoy your delicious and hearty meal!