Name: Vegetarian Gnocchi Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 large carrots, diced; 2 stalks celery, diced; 4-5 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon rubbed sage; 32 ounces vegetable broth (4 cups); 1 (15-ounce) can chickpeas, drained; 1 pound potato gnocchi; 1 cup whole milk; 1 cup shredded Parmesan cheese; 2 to 3 cups baby spinach; Salt and black pepper to taste

Jump to Recipe

This Vegetarian Gnocchi Soup delivers everything you want in a cozy bowl of comfort. With pillowy potato dumplings, tender vegetables, and a rich creamy broth, it comes together in just 35 minutes. Whether you’re cooking for a busy weeknight or craving something warm and satisfying, this soup checks every box. The combination of chickpeas, Parmesan, and fresh spinach creates layers of flavor and texture that feel hearty yet balanced. If you love a classic Gnocchi Soup but want a meatless option, this recipe will quickly become a favorite.

Story

I first made this Vegetarian Gnocchi Soup on a chilly evening when I needed something quick but deeply comforting. Instead of reaching for a heavy cream-based soup, I built a flavorful creamy broth using milk and Parmesan. The result surprised me. The gnocchi cooked directly in the broth, soaking up flavor while staying tender and pillowy.

What I appreciate most about Vegetarian Gnocchi Soup is how flexible it feels. You can prepare it in one pot, and the ingredients are simple pantry staples. Chickpeas add heartiness, while spinach brings freshness and color. Every spoonful offers soft dumplings, sweet carrots, and savory herbs. It feels substantial without feeling heavy, which makes it perfect for soup season.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 large carrots, diced
2 stalks celery, diced
4–5 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon rubbed sage
32 ounces vegetable broth (4 cups)
1 (15-ounce) can chickpeas, drained
1 pound potato gnocchi
1 cup whole milk
1 cup shredded Parmesan cheese
2 to 3 cups baby spinach
Salt and black pepper to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by dicing the onion, carrots, and celery into evenly sized pieces so they cook consistently. Mince the garlic finely to distribute flavor throughout the creamy broth. Drain and rinse the chickpeas thoroughly. Measure the herbs and have them ready near the stove, since this soup moves quickly once cooking begins.

Cooking Instructions

Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and a couple of pinches of salt. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and release their aroma. Add garlic, thyme, oregano, and sage. Stir frequently and cook for one minute to bloom the herbs.

Next, stir in the chickpeas and vegetable broth. Bring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce heat to medium-low and cook for 5 minutes. Add the gnocchi and cook for another 5 minutes, or until the dumplings float and become tender.

Stir in the milk and shredded Parmesan. Continue stirring until the cheese melts fully into the soup, creating a smooth and creamy broth. Remove the pot from heat. Add spinach and let it wilt naturally in the hot soup for several minutes. Season generously with salt and pepper. Garnish with chopped parsley or extra Parmesan before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the gnocchi, as they can become overly soft. Keep the soup at a gentle simmer rather than a rolling boil once the dumplings go in. Also, add Parmesan gradually while stirring to prevent clumping. Finally, taste before adding extra salt because the broth and cheese already contribute seasoning.

Pro Tips for Better Flavor

For a deeper flavor, sauté the vegetables until lightly golden before adding broth. If you prefer a thicker consistency, mash a small portion of the chickpeas directly in the pot. You can also stir in a splash of heavy cream for an even richer finish. Fresh herbs added at the end brighten the overall flavor beautifully.

Serving and Storage

How to Serve

Serve Vegetarian Gnocchi Soup hot in large bowls with crusty bread on the side. A simple green salad pairs nicely with a balanced meal. This soup works wonderfully for weeknight dinners, yet it also feels special enough for entertaining.

How to Store Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or milk if it thickens too much. Avoid boiling during reheating to keep the gnocchi tender.

Conclusion

This Vegetarian Gnocchi Soup brings together simple ingredients in one comforting, flavorful dish. With tender dumplings, wholesome vegetables, and a creamy broth, it offers warmth in every spoonful. Make it once, and it will quickly earn a permanent place in your soup rotation.

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Frequently Asked Questions

Can I make Vegetarian Gnocchi Soup dairy-free?

Yes, substitute the milk with unsweetened plant-based milk and use a dairy-free Parmesan alternative. The soup will still have a creamy texture while remaining completely vegetarian.

Can I freeze gnocchi soup?

While you can freeze it, the gnocchi may soften after thawing. For best results, freeze the broth base and add fresh gnocchi when reheating.

What vegetables can I add to this soup?

You can easily add mushrooms, zucchini, or bell peppers. Keep the vegetable pieces small, so they cook evenly and blend well with the dumplings.