If you’re craving a soul-warming bowl that brings together Italian charm and plant-based goodness, this Tuscan Vegan Gnocchi Soup Recipe is an absolute must-try. It’s creamy, hearty, and bursting with layers of flavor from fragrant herbs, tender gnocchi, and vibrant veggies. Whether it’s a cozy night in or you want to impress friends with a simple yet elegant dish, this soup will quickly become a family favorite that’s both comforting and nourishing.
Ingredients You’ll Need
The beauty of this Tuscan Vegan Gnocchi Soup Recipe lies in its simplicity—each ingredient plays a vital role in building flavor, texture, and a satisfying depth. From the silky coconut milk to the aromatic herbs, everything comes together effortlessly to create a dish that feels both luxurious and wholesome.
- Olive oil: Essential for sautéing the base vegetables, adding subtle richness and depth.
- Large onion, diced: Provides a sweet, savory foundation that melts into the broth.
- Garlic cloves, minced: Adds a pungent warmth that wakes up every other ingredient.
- Medium carrots, diced: Bring a mild sweetness and a pop of vibrant color.
- Celery stalks, diced: Adds an herbal earthiness and satisfying crunch during cooking.
- Dried thyme: Infuses the soup with a classic herbal note that ties the flavors together.
- Dried rosemary: Offers a woodsy aroma that elevates the broth’s complexity.
- Red pepper flakes: Just enough heat to gently tickle your palate without overpowering.
- Vegetable broth: Forms the flavorful base—choose a good-quality one for best results.
- Coconut milk (canned): Adds creaminess and a subtle hint of sweetness for vegan richness.
- Diced tomatoes (canned, undrained): Bring acidity and a luscious texture to the soup.
- Nutritional yeast: Enhances the savory “cheesy” undertone naturally.
- Salt and pepper: To taste, balancing and highlighting all the flavors.
- Fresh spinach: Adds vibrant green color and a tender leafy bite.
- Potato gnocchi: Pillowy soft bites that make the soup truly comforting and filling.
- Lemon juice: Brightens the entire dish with a refreshing zest.
- Fresh basil leaves: Garnish that adds aromatic freshness and visual appeal.
How to Make Tuscan Vegan Gnocchi Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. This gentle sizzle is the first step to building a flavorful base, as the oil helps soften the onion until it turns translucent and sweet.
Step 2: Add Garlic, Carrots, and Celery
Once the onion is perfectly softened, stir in the minced garlic along with the diced carrots and celery. Cooking these for a few minutes softens their bite and releases their natural sweetness, creating a beautifully balanced foundation for the soup.
Step 3: Spice Things Up
Sprinkle in the dried thyme, rosemary, and red pepper flakes. Let these herbs toast just a minute, which intensifies their aromas and enriches every spoonful of your finished soup.
Step 4: Combine Liquids and Tomatoes
Pour in the vegetable broth, creamy coconut milk, and undrained diced tomatoes. Stir to combine, and watch how the ingredients swirl together, creating a luscious, inviting broth.
Step 5: Season and Simmer
Add nutritional yeast for that savory depth and season with salt and pepper to your liking. Bring the soup to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes, allowing the flavors to marry beautifully.
Step 6: Add Spinach and Gnocchi
Stir in fresh spinach and the potato gnocchi. Continue cooking for about five minutes until the spinach wilts completely and the gnocchi becomes tender and pillowy—this is where the soup truly transforms into a comforting masterpiece.
Step 7: Finish with Lemon and Garnish
Brighten the soup with a splash of lemon juice, adjusting salt and pepper as needed. Finally, ladle the soup into bowls and garnish with fresh basil leaves for a fragrant finishing touch that delights the senses.
How to Serve Tuscan Vegan Gnocchi Soup Recipe
Garnishes
A sprinkle of fresh basil adds a beautiful herbal aroma and a burst of freshness. You can also add a dash of cracked black pepper or a drizzle of extra virgin olive oil just before serving to elevate the flavor even more.
Side Dishes
This soup pairs wonderfully with a crusty artisan bread or garlic toast for dipping. A simple green salad with a lemon vinaigrette can contrast the creamy soup nicely and add a crisp bite.
Creative Ways to Present
Serve this soup in rustic bowls alongside a lemon wedge for an interactive zing. For a dinner party, consider plating it with a piece of toasted ciabatta topped with vegan pesto, giving guests a little taste adventure with every spoonful.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Tuscan Vegan Gnocchi Soup Recipe in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen when rested overnight, making leftovers even more delightful.
Freezing
You can freeze this soup but consider keeping the gnocchi separate if possible, as they can become a bit mushy after thawing. Freeze the broth and vegetables in a sealed container for up to 2 months.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally. If frozen, thaw in the refrigerator overnight for best results, then add fresh gnocchi to avoid texture loss during reheating.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! Store-bought gnocchi works perfectly for the Tuscan Vegan Gnocchi Soup Recipe, making the preparation quick and convenient without sacrificing flavor or texture.
Is coconut milk necessary, or can I substitute it?
Coconut milk provides creaminess and a subtle sweetness that balances the soup beautifully, but you can substitute with any plant-based cream or unsweetened almond milk if desired—just keep it unsweetened for best taste.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in mushrooms, zucchini, or kale for extra nutrition and variety. Just add vegetables with similar cooking times to keep the texture consistent.
How spicy is this soup?
The red pepper flakes add just a gentle warmth without overpowering the dish. You can adjust the amount to suit your taste or omit them altogether if you prefer a milder soup.
Is this soup frozen-friendly?
Yes, the soup freezes well if you keep the gnocchi separate before freezing. This helps maintain the gnocchi’s texture when you thaw and reheat the soup later.
Final Thoughts
You really can’t go wrong with this Tuscan Vegan Gnocchi Soup Recipe. It’s an embodiment of comforting Italian flavors all wrapped up in a nourishing, plant-based bowl. Whether you’re serving it on a chilly evening or want a crowd-pleasing dish that’s simple to prepare, this soup promises warmth and joy with every spoonful. Give it a try—you might just find your new favorite!
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Tuscan Vegan Gnocchi Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Vegan
Description
This Tuscan Vegan Gnocchi Soup is a comforting and hearty dish featuring tender potato gnocchi, fresh spinach, and a fragrant blend of herbs simmered in a creamy coconut milk and vegetable broth base. Perfect for a cozy meal, this soup is rich in flavor and completely plant-based, making it ideal for vegans and anyone craving a nutritious, warming bowl of soup.
Ingredients
Sauté Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Seasonings and Broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can diced tomatoes, undrained
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
Fresh Ingredients
- 3 cups fresh spinach
- 1 pound potato gnocchi
- 1 tablespoon lemon juice
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the diced onion to the pot and cook until it becomes translucent, about 5 minutes, which helps develop a flavorful base.
- Add garlic and vegetables: Stir in the minced garlic, diced carrots, and diced celery; cook for another 5 minutes until the vegetables soften and release their aromas.
- Incorporate herbs and spices: Add the dried thyme, dried rosemary, and red pepper flakes, stirring to combine. Cook for 1 minute until fragrant to enhance the soup’s flavor.
- Add liquids and tomatoes: Pour in the vegetable broth, coconut milk, and undrained diced tomatoes. Stir well to blend all ingredients into a cohesive soup base.
- Season and enrich: Add the nutritional yeast and season with salt and pepper to taste, enriching the soup with a subtle cheesy flavor while balancing the seasoning.
- Simmer the soup: Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow it to cook for 15-20 minutes to meld the flavors.
- Add spinach and gnocchi: Stir in the fresh spinach and potato gnocchi. Cook for another 5 minutes until the spinach wilts and the gnocchi becomes tender.
- Brighten flavor: Add the lemon juice to brighten and balance the flavors. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves for a fragrant finish.
- Enjoy: Serve immediately to enjoy the comforting flavors of this vegan Tuscan gnocchi soup.
Notes
- Use fresh or frozen spinach; if using frozen, add it directly without thawing.
- For a gluten-free version, use gluten-free gnocchi.
- Adjust red pepper flakes for desired spice level.
- Make sure to stir occasionally during simmering to prevent gnocchi from sticking.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
