Description
This easy, one-pot vegan gnocchi soup is packed with fluffy gnocchi, tender veggies, and a creamy, tomato-based broth. Cozy, satisfying, and ready in just 35 minutes, it’s the perfect comforting weeknight meal.
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
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the diced carrots and sliced celery. Stir and cook for another 3–5 minutes.
- Add garlic, Italian seasoning, smoked paprika, nutritional yeast, salt, and pepper. Stir to coat the vegetables and cook for about 10 seconds.
- Pour in the water and add the vegetable bouillon cubes. Cover and bring to a boil.
- While the soup is heating, blend the tofu with the juice of half a lemon and half the can of diced tomatoes until smooth and creamy.
- Once the soup reaches a boil, stir in the tofu mixture along with the remaining diced tomatoes.
- Add the gnocchi and reduce heat to a simmer. Cook for about 5 minutes, or until the gnocchi is tender.
- Turn off the heat and stir in the baby spinach. Cover the pot for about 5 minutes to let the spinach wilt.
- Taste and adjust with more lemon juice, salt, or pepper as needed.
- Garnish with fresh basil and serve hot.
Notes
- Don’t overcook the gnocchi — it can become mushy. For best results, cook and store separately if making ahead.
- Adjust consistency by varying the amount of broth and tofu blend.
- Always taste and adjust lemon juice, salt, and pepper at the end.
- This soup tastes even better the next day — make extra for leftovers!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
