Olive Garden Vegan Gnocchi Soup (30-Min Comfort Bowl)

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Created on September 21st, 2025 at 05:53 pm

Creamy • Cozy • Quick • Completely Plant-Based

This Vegan Chickpea Gnocchi Soup is a warm hug in a bowl. It’s brimming with hearty veggies, pillowy gnocchi, and a lusciously creamy coconut milk broth. Perfect for busy nights or chilly fall days, this wholesome soup comes together in just 30 minutes with pantry staples and vibrant greens. Whether you’re feeding the whole family or prepping lunches for the week, this is one of those go-to meals you’ll crave again and again.

🌟 Why You’ll Love This Recipe

Looking for a satisfying, dairy-free dinner that doesn’t skimp on comfort? This gnocchi soup delivers all the cozy, creamy vibes of a classic comfort dish—without a single drop of cream or cheese. The coconut milk creates an ultra-silky base, while chickpeas add plant-based protein to keep you full. Plus, it’s packed with carrots, celery, kale, and warming herbs for a nourishing bowl you’ll feel good about. Bonus? It reheats beautifully for leftovers!

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10

📝 Ingredients List

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
Salt and fresh cracked pepper to taste

Garnish:

Fresh chopped parsley
Vegan Parmesan

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
Large soup pot or Dutch oven

👩‍🍳 Step-by-Step Instructions

Sauté the base: Heat oil in a large pot over medium heat. Add onion, carrot, celery, salt & pepper. Cook for 8 minutes, stirring occasionally. 🧅🥕
Add aromatics: Stir in garlic, thyme, oregano, and sage. Cook 1 minute until fragrant.
Combine main ingredients: Add chickpeas, gnocchi, broth, and coconut milk. Season with salt & pepper.
Simmer: Bring to a simmer over medium-high. Reduce to medium-low and cook for 6–10 minutes until gnocchi is soft.
Finish the soup: Remove from heat. Stir in vegan Parmesan (if using) to melt.
Add greens & balance: Stir in chopped kale/spinach and apple cider vinegar. Adjust seasoning.
Garnish & serve: Top with parsley and extra vegan cheese. Enjoy hot! 🌿🍲

💡 Pro Tips

Storage: Keep leftovers in an airtight container for up to 4 days. Reheat gently over low heat.
Substitutions: Use white beans instead of chickpeas, or swap kale for spinach.
Meal Prep: Make a double batch and freeze one half (skip adding greens until reheating).
Serving Ideas: Serve with crusty bread, a light salad, or garlic toast.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	420	12g	38g	20g	5g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.