Creamy Vegan Gnocchi Soup

A bowl of gnocchi soup with tomatoes, kale, and white beans.

5 from 1 vote

Creamy vegan gnocchi soup recipe with white beans, kale, sundried tomatoes, and coconut milk is made in 40 minutes or less with plant-based ingredients and no added oil.

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Soup

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 306kcal

Author: Denise Perrault

Ingredients

1 medium onion diced
1 medium red pepper cored and diced
4 cloves garlic minced or pressed (1 tablespoon)
½ cup sundried tomatoes diced (see note 1)
1 tablespoon tomato paste
1 teaspoon smoked paprika
2 teaspoons Italian seasoning
½ teaspoon fennel seeds
2 tablespoons nutritional yeast
1 can tomatoes (14-ounce/400 gram) diced or crushed
4 cups vegetable broth
1 can light coconut milk 14-ounces/400 ml
1 ½ cups cannellini beans or other white beans
17.6 ounces gnocchi packaged or fresh (see notes 2 and 3)
2 cups kale chopped
salt and pepper to taste

Instructions

Heat a medium soup pot or Dutch oven to medium-high heat. Add the onions and peppers and cook them for 2-3 minutes until they soften. Stir them constantly to avoid sticking. Adjust the heat and add water, a tablespoon at a time, if they start to stick.
Stir in the garlic, sundried tomatoes, and tomato paste and mix them with the onions and peppers (30 seconds).
Add 1 teaspoon smoked paprika, 2 teaspoons Italian seasoning, ½ teaspoon fennel seeds, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons nutritional yeast. Stir around for 30 seconds.
Add the canned tomatoes and vegetable broth. Bring the ingredients to a simmer. Stir the bottom of the pot to clear it. Simmer for 5 minutes to thicken.
Mix in the coconut milk, white beans, gnocchi, and kale. Cook for about 5 minutes until the gnocchi is tender and the soup has thickened. Check the package instructions for the cooking time of the gnocchi you use.
Taste, adjust the seasonings. Add salt and/or pepper if desired.

Notes

The healthiest option is dehydrated or semi-dried tomatoes packed in water. Another option is to make oven-dried tomatoes. If your sundried tomatoes are packed in oil, rinse them in warm water to remove as much oil as possible. Substitute sundried tomatoes with 2 tablespoons of tomato paste.
I used a 500-gram package of gnocchi. If you are in the US, use a package that's 16-17.6 ounces.
Check the cooking time on your gnocchi and ensure that it's vegan. You can also find gluten-free gnocchi, many kinds of which are also vegan.
Store gnocchi soup in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat on low on the stove or individually, in the microwave. If frozen, thaw before reheating.

Nutrition