Dinner

Vegan Gnocchi Soup with Creamy Vegetables Recipe

ByLila Prescott November 3, 2025November 3, 2025

Introduction

This comforting gnocchi soup combines tender potato dumplings with creamy vegan goodness and savory vegetables. It’s a quick and satisfying meal perfect for any day when you want warmth and flavor in every spoonful.

A close-up of a silver spoon lifted, holding a creamy gnocchi dish with several pale yellow gnocchi pieces that are soft and smooth in texture. Mixed in are thin, shredded orange carrot strips and bright green spinach leaves, all coated in a thick, white creamy sauce dotted with black pepper and herbs. The background shows more of the creamy sauce with the same ingredients, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a saucepan, heat the olive oil over medium heat. Add the diced celery, garlic, and onions, and sauté for about 2 minutes until softened.
Step 2: Add the vegan chicken cubes to the pan. Season with salt and pepper, then fry for another 3 minutes until the vegan chicken starts to brown.

Step 3: Pour in the vegetable broth and bring the mixture to a boil. Add the gnocchi and cook for 2 to 3 minutes until they float to the top and are tender.
Step 4: Stir in the vegan cream cheese, vegan sour cream, shredded carrots, Italian herbs, and spinach. Cook for 2 more minutes until everything is heated through and the spinach wilts.
Step 5: Taste and adjust seasoning with salt and pepper if needed. Serve the soup hot in bowls and enjoy.

Tips & Variations

Use gluten-free gnocchi to make this soup suitable for gluten-sensitive diets.
For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic and onions.
Swap spinach for kale or Swiss chard for a different leafy green texture.

If vegan chicken cubes aren’t available, substitute with sautéed mushrooms for a similar savory bite.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Gnocchi may absorb some liquid and soften over time. Reheat gently on the stove over low heat, adding a splash of vegetable broth to restore consistency if needed.

How to Serve

A metal pot filled with a creamy, thick soup with small round yellow gnocchi pieces floating throughout. The soup is white with specks of black pepper and small bits of green spinach or leafy vegetables, orange carrot shreds, and small chunks of white chicken or another light meat. A silver spoon stands vertically inside the pot, slightly embedded in the soup. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without vegan cream cheese and sour cream?

Yes, you can substitute with any plant-based creamy ingredient like coconut cream or cashew cream to keep the soup rich and smooth.

How can I thicken the soup if it’s too thin?

To thicken, you can simmer it a little longer to reduce the liquid or stir in a small slurry made from cornstarch and cold water, then cook until it thickens.