Name: Olive Garden Vegan Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 1 cup sliced carrot; 1 cup sliced celery; 6 cloves garlic, thinly sliced; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried sage; 32 oz. vegetable broth; 1 (13.5 oz.) can full-fat coconut milk; 1 (15 oz.) can chickpeas, drained; 16 oz. frozen vegan potato gnocchi; 1 cup shredded vegan Parmesan (optional); 2 cups fresh chopped kale or spinach; 1 teaspoon apple cider vinegar; Kosher salt, to taste; Fresh cracked pepper, to taste; Fresh chopped parsley; Vegan Parmesan

Jump to Recipe· 4.2 from 25 reviews

If you’ve been dreaming of a cozy bowl that feels like a warm hug, then this Olive Garden Vegan Gnocchi Soup Recipe is exactly what you need. Packed with vibrant veggies, tender chickpea gnocchi, and a luxuriously creamy coconut milk broth, it delivers all the comforting flavors of a classic soup but in a vegan-friendly twist. Best of all, it’s ready in about 30 minutes, making it perfect for a nourishing weeknight dinner or anytime you crave something cozy without the fuss.

Ingredients You’ll Need

In a white round pot, there are three main layers visible: at the bottom, a mix of cooked vegetables including small orange carrot slices, pale green celery pieces, and chickpeas that are light beige and round, sitting loosely; on top of these, a large pile of raw gnocchi, pale beige with soft ridges visible on each piece, unevenly spread covering about half of the vegetables; a wooden spoon with a dark brown, weathered look rests partly in the pot, its handle pointing outwards to the top right. The pot sits on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Olive Garden Vegan Gnocchi Soup Recipe lies in its simple, wholesome ingredients, each playing a key role in building flavor and texture. From the savory herbs to the creamy coconut milk and hearty chickpeas, all come together beautifully to create a satisfying and colorful dish you’ll want to make again and again.

2 tablespoons olive oil: This is the flavorful base that helps soften the veggies and brings a subtle richness to the soup.
1 yellow onion, diced: Adds sweetness and depth to the broth once sautéed.
1 cup sliced carrot: Offers a natural touch of sweetness and bright color.
1 cup sliced celery: Brings a fresh, aromatic crunch that balances the soup.
6 cloves garlic, thinly sliced: Infuses the broth with cozy, savory warmth.
2 teaspoons dried thyme: A herbaceous note that lifts the soup’s flavor profile.
1 teaspoon dried oregano: Earthy and slightly peppery, it complements the other herbs perfectly.
1 teaspoon dried sage: Adds a nice herbal complexity worth savoring.
32 oz. vegetable broth: The soul of the soup, delivering a soothing and well-rounded liquid base.
1 (13.5 oz.) can full-fat coconut milk: Makes the broth creamy without dairy, adding richness and a subtle sweetness.
1 (15 oz.) can chickpeas, drained: Provides protein and a satisfying texture that makes the soup hearty.
16 oz. frozen vegan potato gnocchi: The star ingredient, soft pillows of comfort that soak up all the tasty broth.
1 cup shredded vegan Parmesan, optional: For those extra cheesy notes that melt beautifully into the soup.
2 cups fresh chopped kale or spinach: Green goodness that adds nutrition and a lively pop of color.
1 teaspoon apple cider vinegar: A splash of brightness to balance the creamy broth.
Kosher salt and fresh cracked pepper: Essential seasonings to bring all the flavors together.

How to Make Olive Garden Vegan Gnocchi Soup Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat, creating the perfect base for your soup. Toss in the diced onion, sliced carrot, and celery along with a pinch of kosher salt and fresh cracked pepper. Let them soften and release their natural flavors by cooking them for about 8 minutes, stirring occasionally so nothing sticks or burns. This slow sauté develops the soup’s aromatic foundation.

Step 2: Add the Garlic and Herbs

Add the thinly sliced garlic, dried thyme, oregano, and sage to the pot. Stir frequently as you cook for about a minute until the garlic becomes fragrant and the herbs start releasing their aroma. This quick step builds layers of complexity and warmth that are key to the Olive Garden Vegan Gnocchi Soup Recipe.

Step 3: Combine Chickpeas, Gnocchi, and Liquids

Next, stir in the drained chickpeas and frozen vegan potato gnocchi, ensuring they are gently coated with the fragrant mixture. Pour in the vegetable broth and full-fat coconut milk, then season again lightly with salt and pepper. Stir everything to combine and bring it to a gentle simmer over medium-high heat. This is where the flavors start to marry and the broth takes on a creamy richness.

Step 4: Simmer Until Perfectly Tender

Once simmering, reduce the heat to medium-low and let the soup cook for about 6 to 10 minutes. This is the sweet spot where the gnocchi softens perfectly, soaking up the broth while the chickpeas remain tender. You’ll know it’s ready when the gnocchi is pillowy but not mushy — a texture truly worth waiting for in this Olive Garden Vegan Gnocchi Soup Recipe.

Step 5: Finish with Vegan Parmesan, Greens, and Vinegar

Turn off the heat and stir in the shredded vegan Parmesan until it melts smoothly into the creamy broth. Then toss in the fresh chopped kale or spinach, letting it wilt naturally from the residual heat. Finally, add a teaspoon of apple cider vinegar to brighten the soup’s flavors and taste once more, adjusting salt and pepper as needed. This finishing touch elevates the dish and balances out the creaminess beautifully.

How to Serve Olive Garden Vegan Gnocchi Soup Recipe

A close-up view of a large white pot filled with creamy soup that has small carrot slices, green herbs, and white beans visible in the thick beige liquid. On top of the soup, near the center-left, there is a small pile of shredded white cheese. A dark wooden spoon rests on the right side inside the pot. The pot is set on a white marbled surface with a striped gray and white cloth napkin in the upper right corner. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can turn your bowl into a feast for the eyes and palate. Fresh chopped parsley adds a burst of vibrant green freshness while a sprinkle of vegan Parmesan brings a subtle nutty and salty finish on top. Both make every spoonful feel special and inviting.

Side Dishes

Pair this soup with a warm crusty baguette or a side salad dressed with tangy vinaigrette to balance the creamy richness. Garlic bread or roasted chickpeas also complement the textures and flavors wonderfully, making your meal complete and deeply satisfying.

Creative Ways to Present

Consider serving the soup in individual mini Dutch ovens or rustic bowls to create an elegant, cozy vibe. For a bit of fun, swirl in a dollop of vegan pesto or a drizzle of chili oil for an extra flavor kick. Transparent soup mugs showcase the colorful layers of veggies and gnocchi, making the Olive Garden Vegan Gnocchi Soup Recipe as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so leftovers taste even better the next day. Just give it a quick stir before reheating to redistribute the ingredients evenly.

Freezing

Freezing is possible, but keep in mind that gnocchi can soften further when frozen and reheated. It’s best to freeze the soup before adding the fresh greens and vegan Parmesan, then add those fresh when you reheat for the best texture and flavor. Store in a freezer-safe container for up to 2 months.

Reheating

Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable broth or water to bring back the silky consistency. Add fresh greens and vegan Parmesan toward the end for a fresh taste, just like on day one.

FAQs

Can I use fresh herbs instead of dried?

Absolutely! If you prefer fresh herbs, use about three times the amount listed for dried, adding them at the end of cooking to preserve their bright flavors in this Olive Garden Vegan Gnocchi Soup Recipe.

Is there a substitute for coconut milk?

You can swap coconut milk with any creamy plant-based milk like cashew or oat milk, but coconut milk gives a richer texture and subtle sweetness essential to the soup’s signature flavor.

Can I make my own vegan gnocchi?

Definitely! Homemade vegan potato gnocchi made with chickpea flour or all-purpose flour is a delightful option that pairs beautifully with this soup, adding a personal touch and fresh taste.

How spicy is this soup?

This Olive Garden Vegan Gnocchi Soup Recipe is mild and comforting, perfect for sensitive palates. However, you can always add crushed red pepper flakes or a dash of hot sauce if you like a little heat.

Can I prepare this soup in a slow cooker?

Yes! Start by sautéing the veggies on the stove, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add the greens and vegan Parmesan at the end to keep them fresh and bright.

Final Thoughts

This Olive Garden Vegan Gnocchi Soup Recipe is such a treasure for anyone craving a comforting, hearty, and nourishing meal that feels like a warm hug from the inside out. It’s straightforward, full of wholesome ingredients, and incredibly delicious. I can’t wait for you to try it and make it your own little sanctuary on chilly days or whenever you want a soul-soothing bowl of goodness.