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Vegan Gnocchi Soup Recipe

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4.4 from 3 reviews

This easy, one-pot vegan gnocchi soup features pillowy potato gnocchi and a medley of fresh vegetables simmered in a rich and creamy tomato-based broth. Blended tofu adds a velvety texture and protein, while Italian seasoning and smoked paprika offer depth of flavor. Ready in just 35 minutes, this cozy Italian-inspired soup is both satisfying and nourishing, perfect for a comforting meal any day.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 carrots, diced
  • 4 celery stalks, sliced
  • 4 garlic cloves, minced
  • 5 cups baby spinach
  • ½ cup fresh basil, for garnish

Seasonings and Flavorings

  • 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
  • Juice of ½ a lemon

Liquids and Broth

  • 5 cups water
  • 3 vegetable bouillon cubes
  • 1 (14.5-ounce) can diced tomatoes in their juices, divided

Protein and Main Ingredients

  • 1 (16-ounce) package firm tofu
  • 2 (16-ounce) packages potato gnocchi

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes, stirring occasionally to prevent burning.
  2. Add Carrots and Celery: Stir in the diced carrots and sliced celery and cook for another 3 to 5 minutes until they begin to soften but still retain some bite.
  3. Add Seasonings and Garlic: Add the minced garlic, Italian seasoning, smoked paprika, nutritional yeast, salt, and pepper. Stir quickly to coat the vegetables evenly and cook for about 10 seconds to release the aromatics.
  4. Add Water and Bouillon: Pour in the water and add the vegetable bouillon cubes. Cover the pot with a lid and bring the mixture to a boil.
  5. Blend the Tofu Mixture: While waiting for the soup to boil, combine the firm tofu, juice of half a lemon, and half of the canned diced tomatoes in a blender. Blend until completely smooth and creamy to create a rich, velvety base.
  6. Incorporate Tofu and Tomatoes: Once the soup reaches a boil, reduce the heat slightly and stir in the tofu mixture along with the remaining diced tomatoes. This will thicken and enrich the broth.
  7. Cook the Gnocchi: Add the potato gnocchi to the pot and reduce heat to a simmer. Cook for about 5 minutes or until the gnocchi are soft and tender but not mushy.
  8. Wilt the Spinach: Turn off the heat, then stir in the baby spinach. Cover the pot for about 5 minutes to allow the spinach to wilt gently without overcooking.
  9. Season to Taste: Taste the soup and adjust the lemon juice, salt, and pepper as needed to brighten and balance the flavors.
  10. Garnish and Serve: Ladle the soup into bowls and garnish with fresh basil leaves before serving warm.

Notes

  • Don’t overcook the gnocchi to avoid mushy texture; cooking it separately from the soup before adding can help maintain its firmness.
  • Adjust the consistency of the soup by varying the amount of broth and tofu or vegan cream according to preference.
  • Taste and adjust seasonings like lemon juice and salt toward the end for best flavor balance.
  • Make extra for leftovers; the flavors deepen and improve after resting, especially the next day.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://cozykitchenbymaya.com/vegan-gnocchi-soup-recipe/