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Vegan Gnocchi Soup

This vegan gnocchi soup is a total copycat of Olive Garden's famous soup! Without the meat or the dairy, this soup is just as hearty, delicious, and not to mention easy!
5 from 6 votes
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Course: Appetizer, Side Dish, Soup
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 7 minutes
Simmer Time: 5 minutes
Total Time: 22 minutes
Servings: 4 people
Calories: 394kcal
Author: Emily

Equipment

  • Instant Pot/Pressure Cooker or Pot
  • Wooden Spoon

Ingredients

  • 1 cup White onion diced
  • 4 cloves Garlic minced
  • 1 cup Kale chopped, or spinach
  • ½ cup Carrots sliced
  • 1 stalk Celery diced
  • 1 teaspoon Dried thyme
  • 4 cups Vegetable broth
  • 1 can Coconut Milk
  • 2 tablespoon Extra Virgin Olive Oil
  • 16 ounces Vegan gnocchi

Instructions

  • If you are making your own vegan gnocchi, start by making those.
  • Next, peel and cut the carrot into coins, slice the celery into small pieces, dice the onion, and roughly chop the kale and remove the stem.
  • Mince or slice garlic cloves.
  • In the Instant Pot or regular pot, heat up olive oil.
  • Add diced white onion, celery, and carrot and sauté until onion is slightly translucent.
  • Toss in the minced garlic and sauté, but make sure it doesn't burn.
  • Add the thyme and mix.
  • Pour in the vegetable broth and the chopped kale, gently stir.
  • Place the lid on the Instant Pot in the locked position and set the valve to sealing.
  • Pressure cook on high pressure for 2 minutes, then perform a natural pressure release for 5 minutes (set a timer).
  • Once the 5 minutes are up, switch the valve to venting and release remaining pressure.
  • If using the stovetop method, bring to a low simmer for about 30 minutes, until the vegetables are soft and cooked through.
  • Stir the cooked soup, then add 1 can of unsweetened coconut milk and stir.
  • Turn the Instant Pot to 'sauté' and bring to a low simmer.
  • Add in the gnocchi and gently stir.
  • Once the gnocchi begin to float in the soup, they are done. Be sure not to over cook the gnocchi.
  • If you chose to use spinach instead of kale, add that spinach now and stir until wilted.
  • Season with salt to taste.
  • Serve hot, garnish with fresh parsley or chives, and enjoy!

Notes

  • If you aren't a fan of gnocchi, this soup would be just as delicious with regular pasta or just by itself!
  • You can use spinach instead of kale (as they do at Olive Garden). If you do this, don't add the spinach before cooking the soup. Add it after adding the gnocchi at the very end.
  • Feel free to use any sort of gnocchi. Homemade, store-bought, gluten-free, cauliflower, or even sweet potato gnocchi would all work here!

Nutrition

Calories: 394kcal | Carbohydrates: 22.9g | Protein: 1.6g | Fat: 27.7g | Saturated Fat: 17.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.9g | Sodium: 855.9mg | Potassium: 173.5mg | Fiber: 2.1g | Sugar: 6.9g | Vitamin A: 226.3IU | Vitamin C: 31.4mg | Calcium: 41.4mg | Iron: 6.5mg
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