Description
This Vegan Chickpea Gnocchi Soup is a wholesome and comforting plant-based dish inspired by Olive Garden. Packed with tender vegan potato gnocchi, hearty chickpeas, and a medley of vegetables in a creamy coconut milk broth, it delivers rich flavor and satisfying texture in just 30 minutes. Perfect for a cozy dinner or meal prep, this soup is both nourishing and easy to make with simple kitchen staples.
Ingredients
Main 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
Garnish
- Fresh chopped parsley
- Vegan Parmesan
Instructions
- Heat the oil and sauté aromatics: In a large pot over medium heat, heat 2 tablespoons of olive oil. Add the diced yellow onion, sliced carrot, sliced celery, and season with a couple pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally for about 8 minutes until the vegetables are softened.
- Add garlic and herbs: Stir in the thinly sliced garlic cloves, dried thyme, dried oregano, and dried sage. Cook for another minute, stirring frequently, to release the herbs’ fragrance.
- Add chickpeas and gnocchi: Add the drained chickpeas and frozen vegan potato gnocchi directly into the pot, mixing them with the sautéed vegetables and herbs.
- Pour in liquids and bring to simmer: Add 32 oz. vegetable broth and the full can of 13.5 oz. full-fat coconut milk, along with a couple pinches of salt and pepper. Stir everything to combine and bring the soup to a gentle simmer over medium-high heat.
- Simmer until gnocchi is tender: Once simmering, reduce heat to medium-low and let the soup simmer uncovered for 6-10 minutes, or until the gnocchi are cooked through and tender.
- Enrich with vegan Parmesan: Remove the pot from heat and stir in 1 cup of shredded vegan Parmesan until it melts into the creamy broth, enhancing the richness of the soup.
- Finish with greens and vinegar: Stir in 2 cups of fresh chopped kale or spinach and 1 teaspoon of apple cider vinegar. Adjust seasoning with additional salt and pepper to taste.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley and extra vegan Parmesan on top for a beautifully vibrant finish.
Notes
- You can substitute kale with spinach or any other leafy greens you prefer.
- For a gluten-free version, ensure the vegan potato gnocchi you purchase is labeled gluten-free.
- To make the soup spicier, add a pinch of red pepper flakes when sautéing the vegetables.
- If you want a thicker broth, reduce the vegetable broth slightly or add a tablespoon of cornstarch slurry during simmering.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
