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Italian Gnocchi Soup


6 Servings

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes

This tasty recipe comes from the Midwest Foodie (linked below). Using premade gnocchi makes this recipe super easy and ready in 30 minutes.


1 yellow onion, diced

1 cup sliced carrot

1 cup sliced celery

6 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried oregano

32 oz. vegetable broth

1 (13.5 oz.) can full-fat coconut milk

1 can chickpeas or 2 cups of cooked chickpeas, drained and rinsed

16 oz. whole wheat vegan potato gnocchi (or whatever vegan gnocchi you can find)

2 cups of fresh chopped kale or spinach

Salt and Pepper to taste


Heat pan over medium heat. Add onion, carrot, celery, and a couple pinches of salt and pepper. Cook, stirring occasionally for 8 minutes. Add garlic, thyme, oregano, and cook for another minute, stirring frequently. Add chickpeas, veggie broth and coconut milk, along with a couple pinches of salt and pepper. Stir to combine and bring to a simmer over medium high heat. Once simmering, add gnocchi, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender (check package directions). Remove from heat. Stir in kale or spinach. Then season to taste with salt and pepper.

Recipe Origin:

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