This Creamy Vegan Gnocchi Soup has all of the flavors of chicken noodle soup with none of the chicken. This is comfort in a bowl.
As the cold weather hits, I find myself recreating all of my favorite comfort meals from my pre-vegan days.
And one of my favorites so far is this Creamy Vegan Gnocchi Soup.
It has all of the flavor of chicken noodle soup, without the chicken...obviously.
This soup is the perfect meal to curl up on the couch with and watch a good movie.
It will make your whole house smell comforting and full of Fall flavors.
If you aren't a fan of gnocchi, you can swap it out for pasta.
And finally, you will need my secret flavor ingredient that I showed you in my Vegan Mashed Potatoes and Gravy recipe and my Vegan Cornbread Stuffing recipe.
And that is the Better Than Bouillon Vegetarian No Chicken Base.
You can get it at Whole Foods or buy it online here.
I swear this is a necessity for all vegans!
Use it in anything that would normally call for chicken broth.
Serve this with hot sauce for an extra kick - I prefer Tabasco.
More of a visual person? Check out the video here:
Creamy Vegan Gnocchi Soup
- 2 tbsp. olive oil
- 3 cloves garlic diced
- ½ yellow onion diced
- 4-5 stalks celery diced
- 5 whole carrots diced
- 3 tbsp. cornstarch
- 4 tsp. Better Than Bouillon No Chicken Base
- 4 cups + 3 tbsp. water separated
- 2 cups unsweetened almond milk
- 2 tsp. Italian seasoning
- 1 tsp. poultry seasoning
- 1 package gnocchi
- pepper to taste
- Optional toppings: fresh parsley + tabasco
- Heat olive oil in a large pot over medium heat. Add garlic, onion, celery and carrots and sauté until veggies are softened (approx. 10 minutes).
- Dissolve cornstarch in 3 tbsp. water in a small bowl.
- Dissolve bouillon in 4 cups water to create "chicken" broth.
- Add cornstarch mixture, "chicken" broth and almond milk to veggies. Bring to a boil.
- Add gnocchi and spices and simmer on low for 10 minutes, stirring occasionally.
- Taste to adjust seasonings and serve with fresh parsley and tabasco.
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Hello! I made this soup and the family was asking for more. I am a strict measure recipe cook; so finding delicious and easy recipes is key to my success. Thank you and thank God I found you! My family thank you too!
Thanks so much Jackie! So glad the whole family liked this!
Love this soup recipe. I’m making it for the second time tonight and I added fresh peas, it reminds me so much of chicken and dumplings! Thanks for sharing this recipe it’s a keeper!
Hi Shemar - So glad you are enjoying the recipe, and peas sound like a great add!
Perfect for a winter evening
I was surprised at how well the gnocchi held up in the soup the next day. Hearty and delicious recipe. Will definitely make this again in the future. Good way to use up excess carrots and celery.
Agreed - I feel like I always have carrots and celery laying around. So glad you liked it!
Delightful. Made it in my instant pot (sautéed the vegetables per instructions, then set the pot to soup and let it run). It's incredible how much it tastes like chicken soup!
How long did you leave it on "soup" in the instant pot? When you use the soup function, do you set it to sealing or venting? And do you quick release or natural? Thanks.
This was unbelievable. I haven't had anything approximating chicken noodle soup in 20+ years and it was beyond my wildest dreams. My non-vegan husband ADORED it.
Wow. Fantastic recipe and will recreate it all the time.
Woooo! So glad it was a hit with you and your husband!
Wonderful! Will be making again !
Great recipe, family loved it, but agree that it's too much Italian seasoning. I used 4 cups veggie broth (that's what I had on hand) and oat milk and still turned out great.
Too many carrots and way too much italian seasoning for us (we use Penzeys, so maybe it’s just more potent?) but otherwise delicious ?. I used soy milk because thats what we keep on hand and it worked great.
Would leftovers be frozen??
Very tasty! This will definitely be a regular dish in my house. I skipped the almond milk because I only had unsweetened vanilla in the house. It is perfectly fine without it. It is truly a comfort food!
Awesome - so glad you liked it. And yes, the almond milk just makes it creamier, but totally not necessary.
Amazing! I actually added a dash of himalayan salt and garlic powder in with the seasonings and then added nutritional yeast on top when I served it! Delicious! Also I used Trader Joe's cauliflower gnocchi and it worked perfect. Thank you for the recipe!
Yum! I love that cauliflower gnocchi!
Delicious! 5 carrots was a little too much for my family, so next time I’ll use, maybe, 3. Loved the slightly creamy consistency!!
I can’t wait to try this!! What are the nutritional facts?
Great recipe! I’ve made it twice and thoroughly enjoyed it both times. My only critique is that it made much more than the indicated servings, but that isn’t necessarily a bad thing.
This one's a keeper! My kids and I really enjoyed it. I may have been heavy handed with the bouillon as it was a bit salty so I added more water and it was fine. I loved the subtle creaminess and the Italian seasoning!
Yes - the saltiness can easily be adjusted by adding water...good catch. Glad it was a hit!
What would you do different if making in the crock pot?
Pretty much nothing. I would add everything to the crock pot, other than the gnocchi, and cook on low until the veggies are soft. Then add the gnocchi to the crockpot 10 minutes before you want to eat.
Thank you! I can't wait to try it this weekend. I've tried a few of your other dishes & they DO NOT disappoint!
Has anyone tried adding broccoli to this? I have some leftover in the fridge.
Oh my gosh, this is so delicious! It’s such a nice satisfying meal. It’s pretty hearty, but not too heavy . I will be adding this to my weekly rotation 🙂
Yes! This is one of my faves. So glad you liked it too!
would this work with the better than bullion vegetable instead of chicken?
Totally! The flavor will be slightly different, but I'm sure it will still be delicious.
Made it as written and it was delicious but too salty. I added an extra 2 cups of milk to tone down the saltiness from the bouillon and the it was perfect.
It's a cold and rainy day here on the West Coast of BC, I made this soup to warm me up! Yum! Thanks for sharing.
I wish it was cold here in San Diego. I think I'll turn on all of my fans and simulate actual Fall weather. So glad you liked the recipe!
Can I use soy milk ? Son has tree nut allergy. Thanks 🙂
Totally! Any non-dairy milk will work.