Name: Vegan Gnocchi Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 6 carrots, diced; 4 celery stalks, sliced; 4 garlic cloves, minced; 1 tablespoon Italian seasoning; 1 teaspoon smoked paprika; 2 tablespoons nutritional yeast; ½ teaspoon salt, plus more to taste; ½ teaspoon pepper, plus more to taste; 5 cups water; 3 vegetable bouillon cubes; 1 (14.5-ounce) can diced tomatoes, divided; Juice of ½ a lemon; 1 (16-ounce) package firm tofu; 2 (16-ounce) packages potato gnocchi; 5 cups baby spinach; ½ cup fresh basil, for garnish

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This Vegan Gnocchi Soup is cozy, creamy, and packed with flavor. It’s made in one pot and features pillowy potato gnocchi, fresh vegetables, and a rich, tomato-based broth with a creamy tofu blend that adds protein and silkiness without any dairy. Ready in just 35 minutes, this soup is perfect for a nourishing lunch or an easy weeknight dinner.

Why You’ll Love This Recipe

This soup is a comfort food favorite—with a wholesome, plant-based twist. It’s hearty and satisfying thanks to the gnocchi and tofu, while still being light and fresh with plenty of vegetables and vibrant herbs. The tomato-lemon-tofu blend creates a creamy, tangy broth without using any cream. It’s also incredibly easy to make and stores well for leftovers, making it ideal for meal prep or cozy evenings in.

Vegan Gnocchi Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 yellow onion, diced
6 carrots, diced
4 celery stalks, sliced
4 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
2 tablespoons nutritional yeast
½ teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to taste
5 cups water
3 vegetable bouillon cubes
1 (14.5-ounce) can diced tomatoes in their juices, divided
Juice of ½ a lemon
1 (16-ounce) package firm tofu
2 (16-ounce) packages potato gnocchi
5 cups baby spinach
½ cup fresh basil, for garnish

Directions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
Stir in the carrots and celery, and cook for another 3–5 minutes.
Add the minced garlic, Italian seasoning, smoked paprika, nutritional yeast, salt, and pepper. Stir for about 10 seconds to coat the vegetables in the spices.
Pour in the water and add the bouillon cubes. Cover and bring to a boil.
While the soup is heating, blend the tofu, juice of half a lemon, and half the can of diced tomatoes until smooth and creamy.
Once the soup is boiling, stir in the tofu-tomato mixture and the remaining diced tomatoes.
Add the gnocchi, reduce heat to a simmer, and cook for about 5 minutes until the gnocchi are soft and tender.
Turn off the heat and stir in the baby spinach. Cover and let sit for about 5 minutes until the spinach wilts.
Taste the soup and adjust seasoning with more lemon juice, salt, or pepper as needed.
Garnish with fresh basil before serving.

Servings and timing

Servings: 8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Gluten-Free: Use gluten-free gnocchi to make this dish completely gluten-free.
Extra Creamy: Add a splash of coconut milk or vegan cream to the tofu mixture for extra richness.
Spicy Version: Add crushed red pepper flakes or a chopped jalapeño with the garlic for a spicy kick.
Different Greens: Swap spinach with kale or Swiss chard for a heartier texture.
Protein Boost: Add a can of drained chickpeas or white beans along with the tomatoes.
Roasted Veggies: Roast the carrots and celery before adding for deeper flavor.
Umami Kick: Stir in a teaspoon of white miso paste with the broth for extra depth.
Herb Swap: Use fresh thyme or oregano in place of Italian seasoning for a different flavor profile.
Sun-Dried Tomatoes: Replace half the diced tomatoes with chopped sun-dried tomatoes for a more intense tomato flavor.
Lemon Lovers: Add lemon zest or more lemon juice at the end for a brighter, tangier soup.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For best results, cook the gnocchi separately if you plan to store the soup, then add it when reheating to prevent sogginess. To reheat, warm gently on the stovetop over medium heat, or microwave individual portions for 1–2 minutes, stirring halfway through.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors develop. Just store it without the gnocchi if you want to avoid them getting too soft.

Is it okay to use shelf-stable gnocchi?

Absolutely. Shelf-stable or refrigerated gnocchi both work well in this recipe.

What can I use instead of tofu?

Cashews (soaked and blended), coconut milk, or a vegan cream alternative can be used to create a creamy texture.

Can I freeze this soup?

Yes, but it’s best to freeze the broth and veggies without the gnocchi, then add fresh-cooked gnocchi when reheating.

Can I use fresh tomatoes instead of canned?

Yes, though you’ll need to simmer longer to break them down. Use about 2 cups of finely chopped fresh tomatoes.

How do I prevent the gnocchi from getting mushy?

Don’t overcook it, and if storing leftovers, cook the gnocchi separately and add it to each serving before reheating.

Can I make this oil-free?

Yes, you can sauté the vegetables in a splash of water or vegetable broth instead of oil.

What’s the best tofu to use?

Firm tofu works best for blending into a creamy mixture that still holds some body in the soup.

How can I thicken the soup more?

Add more blended tofu or a tablespoon of cornstarch slurry (cornstarch mixed with water) to thicken slightly.

Can I use frozen spinach?

Yes, frozen spinach can be added directly to the hot soup. Just make sure to drain excess water.

Conclusion

This Vegan Gnocchi Soup is creamy, hearty, and packed with flavor—comfort food at its best. With simple ingredients and just one pot, it’s a quick, satisfying meal for busy weeknights or cozy weekends. Whether you’re plant-based or simply looking for a nourishing dish, this recipe is sure to warm you up and leave you full and happy.