Gnocchi Soup

This Gnocchi Soup comes together in one pot in around 20 minutes. Made with gnocchi, vegan chicken cubes, vegetable broth, vegan sour cream and cream cheese, and amazing veggies like carrots, celery and spinach. It is creamy, rich, delicious, tastes like olive garden chicken gnocchi soup and you can tell every bite is so amazing that even pickiest eaters will eat a second or third bowl.

Gnocchi are budget friendly and versatile, and therefore one of the ingredients to exciting recipes that I often come back to.

Just checkout the taste of my delicious and creamy Gnocchi with Garlic Cream Tomato Sauce or the extremely easy-to-make Sheet Pan Ratatouille Gnocchi.

It cannot get any better than that.

Why this is the best Gnocchi Soup

You can make it easily at home it saves time and of course money compared to going to a restaurant.

Vegan sour cream and cream cheese make all the difference. Because you don’t even need to make a sauce with flour and that is such a time saver. You know I’m all about cream cheese like in my Creamy Mac and Cheese – it makes everything even more delicious.

Colorful veggies provide an amazing texture: carrots, celery and spinach

Meaty texture is made with vegan chicken bites.

Garlic and Italian herbs create a delicious flavor, yummy.

Finally, step by step pictures show everything from start to finish so that you can be sure to get the perfect result.

What you need for this Gnocchi Soup recipe

• Gnocchi
• Olive oil
• Garlic
• Onions
• Celery
• Carrots
• Spinach
• Vegetable broth
• Italian herbs
• Vegan chicken bites
• Vegan sour cream and cream cheese

How to make Gnocchi Soup

In a saucepan heat olive oil, then add diced celery, garlic, onions and sauté for 2 minutes. Then add the vegan chicken, season with salt and pepper, and fry for 3 minutes more until the chicken begins to brown. 

Next add the vegetable broth to the saucepan and bring to boil. Give the gnocchi to the pot and let cook for 2-3 minutes. (Check package directions for details. The cooking time should be a bit less than recommended because we keep the gnocchi in the soup for the next step.).

Finally add cream cheese and sour cream, shredded carrots, Italian herbs, and spinach. Cook for 2 minutes more, then serve right up in bowls.

Leftovers and freezing

Leftovers can be used for around 4 days when stored in the fridge.

Do not freeze the soup, because the non dairy ingredients in this soup will separate like you know from dairy. 

Other soup recipes you will love:

• Cabbage Roll Soup
• Black Bean Soup
• Loaded Potato Soup
• Hamburger Soup

If you give my Gnocchi Soup a try, snap a picture and share your comments on Instagram and Facebook. 

Love to get in touch!

Cheers, Florian.