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    Creamy Vegan Gnocchi Soup

    November 15, 2016 By Rene 38 Comments

    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.

    Jump to Recipe
    This Creamy Vegan Gnocchi Soup is an easy and comforting weeknight meal | ThisSavoryVegan.com

    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.

    This Creamy Vegan Gnocchi Soup is an easy and comforting weeknight meal | ThisSavoryVegan.com

    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:

    This Creamy Vegan Gnocchi Soup is an easy and comforting weeknight meal | ThisSavoryVegan.com
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    4.82 from 16 votes

    Creamy Vegan Gnocchi Soup

    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.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    *Store leftovers in the fridge in an air-tight container for 5-7 days. When reheating, you may need to add water as the gnochhi can soak up some of the broth while in the fridge.

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    This Creamy Vegan Gnocchi Soup is an easy and comforting weeknight meal | ThisSavoryVegan.com
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    Reader Interactions

    Comments

    1. Jackie

      November 03, 2022 at 5:49 pm

      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!

      Reply
      • Rene

        November 04, 2022 at 2:16 pm

        Thanks so much Jackie! So glad the whole family liked this!

        Reply
    2. Shemar

      May 02, 2021 at 4:05 pm

      5 stars
      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!

      Reply
      • Rene

        May 03, 2021 at 3:38 pm

        Hi Shemar - So glad you are enjoying the recipe, and peas sound like a great add!

        Reply
    3. Hilde

      February 06, 2021 at 12:20 am

      5 stars
      Perfect for a winter evening

      Reply
    4. Roxanne

      September 04, 2020 at 10:41 pm

      5 stars
      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.

      Reply
      • Rene

        September 08, 2020 at 8:08 am

        Agreed - I feel like I always have carrots and celery laying around. So glad you liked it!

        Reply
    5. Syd

      July 26, 2020 at 1:18 am

      5 stars
      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!

      Reply
      • Colleen

        August 30, 2020 at 5:38 am

        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.

        Reply
    6. Erin

      February 04, 2020 at 2:40 pm

      5 stars
      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.

      THANK YOU!!

      Reply
      • Rene

        February 05, 2020 at 7:20 am

        Woooo! So glad it was a hit with you and your husband!

        Reply
    7. Mercedes

      January 03, 2020 at 10:14 pm

      5 stars
      Wonderful! Will be making again !

      Reply
    8. Lisa Christman

      January 02, 2020 at 4:50 pm

      4 stars
      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.

      Reply
    9. Madeleine

      September 03, 2019 at 6:30 pm

      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.

      Reply
    10. Kyanne

      August 15, 2019 at 6:05 am

      Would leftovers be frozen??

      Reply
    11. Kim

      June 03, 2019 at 4:39 pm

      5 stars
      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!

      Reply
      • Rene

        June 04, 2019 at 9:28 am

        Awesome - so glad you liked it. And yes, the almond milk just makes it creamier, but totally not necessary.

        Reply
    12. Maile

      April 18, 2019 at 8:11 pm

      5 stars
      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!

      Reply
      • Rene

        April 19, 2019 at 8:45 am

        Yum! I love that cauliflower gnocchi!

        Reply
    13. Amy

      January 27, 2019 at 5:06 pm

      4 stars
      Delicious! 5 carrots was a little too much for my family, so next time I’ll use, maybe, 3. Loved the slightly creamy consistency!!

      Reply
    14. Susa

      January 12, 2019 at 6:30 pm

      I can’t wait to try this!! What are the nutritional facts?

      Reply
    15. Meagan

      November 10, 2018 at 7:50 am

      5 stars
      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.

      Reply
    16. Sarah

      October 28, 2018 at 6:10 am

      5 stars
      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!

      Reply
      • Rene

        October 28, 2018 at 9:42 pm

        Yes - the saltiness can easily be adjusted by adding water...good catch. Glad it was a hit!

        Reply
    17. Tammy

      October 17, 2018 at 8:48 am

      What would you do different if making in the crock pot?

      Reply
      • Rene

        October 17, 2018 at 9:38 am

        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.

        Reply
        • Tammy

          October 17, 2018 at 9:40 am

          Thank you! I can't wait to try it this weekend. I've tried a few of your other dishes & they DO NOT disappoint!

          Reply
    18. Holly

      September 27, 2018 at 8:16 am

      Has anyone tried adding broccoli to this? I have some leftover in the fridge.

      Reply
    19. Jennifer

      June 12, 2018 at 2:44 pm

      5 stars
      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 🙂

      Reply
      • Rene

        June 13, 2018 at 7:27 am

        Yes! This is one of my faves. So glad you liked it too!

        Reply
    20. ROBIN

      March 08, 2018 at 9:44 am

      would this work with the better than bullion vegetable instead of chicken?

      Reply
      • Rene

        March 08, 2018 at 10:22 am

        Totally! The flavor will be slightly different, but I'm sure it will still be delicious.

        Reply
    21. Deb Compton

      March 05, 2018 at 4:33 pm

      4 stars
      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.

      Reply
    22. Elva

      November 19, 2017 at 3:41 pm

      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.

      Reply
      • Rene

        November 22, 2017 at 7:47 am

        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!

        Reply
    23. Heather

      March 05, 2017 at 6:53 am

      Can I use soy milk ? Son has tree nut allergy. Thanks 🙂

      Reply
      • Rene

        March 05, 2017 at 7:26 am

        Totally! Any non-dairy milk will work.

        Reply
        • Heather

          March 05, 2017 at 10:39 am

          Thanks!

          Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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