Indulge in the warmth of a comforting Vegetarian Gnocchi Soup, marrying tender potato gnocchi, vibrant vegetables, and a luscious Parmesan-infused creamy broth for a delightful, easy-to-make bowl of wholesome goodness. This recipe offers a perfect balance of flavors and textures, creating a satisfying and heartwarming meal for any occasion.
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Chickpea Gnocchi Soup
Warm your soul with a bowl of hearty Vegetarian Gnocchi Soup. This easy-to-make recipe combines the rich flavors of potato gnocchi, nutritious veggies, and a creamy Parmesan base. Perfect for a cozy night in or to impress your guests, this creamy gnocchi soup is a celebration of wholesome ingredients and delicious flavors.
Very very loosely based off of an Olive Garden classic the Chicken & Gnocchi – A creamy soup made with roasted chicken, traditional Italian dumplings and spinach. This vegetarian version is bound to be like 1000% times better.
The soup starts with cooking onions, carrots, and celery together which is always a very good start. Followed by some veggie broth, chickpeas, and gnocchi. And finished with milk, Parmesan, and spinach. This Chickpea Gnocchi Soup is luscious but also filling and won’t weigh you down! I mean you really can’t beat soft pillowy gnocchi and a ton of vegetables!
Serve this soup creamy vegetarian gnocchi soup with some crusty bread and a glass of white wine!
- Olive Oil – The soup start with extra virgin olive oil for the veggies.
- Yellow Onion – A yellow, sweet, or white onion will work best in this soup because they have a more mild and sweeter flavor than a red onion.
- Carrots – Use large or medium carrots, just ensure they are clean and peeled before you dice them.
- Garlic – Fresh Garlic minced works best but in a pinch you can use pre-minced garlic!
- Dried Thyme – If you want to use fresh herbs instead of dried, double the amount.
- Dried Oregano
- Rubbed Sage – Rubber Sage and Ground Sage are different, well the are the same herb but they are processed different. You can use either you will just want to use different amounts. Because rubbed sage is well rubbed from the leaf making a light and fluffy texture where ground sage is ground into small pieces. Rubbed sage is a processing technique that releases aroma differently than ground/broken leaf sage. 1/2 teaspoon of rubbed sage is roughly equivalent to 1/4 teaspoon of ground sage.
- Chickpeas – Or known as garbanzo beans. If you don’t have chickpeas handy any soft white beans would be a good substitute, like cannellini beans.
- Potato Gnocchi – I typically use the vacuum sealed variety from the grocery store, you can use frozen gnocchi if you wish, both will work just keep an eye on the cooking time.
- Whole Milk – Whole milk will have the best flavor but in a pinch you can use a milk with a smaller fat percentage.
- Parmesan Cheese – The parmesan cheese will melt into your soup better if you buy the block and grate it yourself.
- Baby Spinach – I rarely actually measure the baby spinach as it goes in, just keep it simple and use 3 handfuls.
- Salt & Black Pepper to taste – At the end make sure to give it a taste and see if it needs any more salt or and pepper.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Heat oil in a large pot or dutch oven over medium-high heat.
Add onion, carrot, celery, and a couple of pinches of salt. Cook, stirring occasionally for 8 minutes.
Add garlic, thyme, oregano, and sage; cook for another minute, stirring frequently.
Add chickpeas along with the vegetable stock. Stir to combine and bring to a simmer over medium-high heat.
Once simmering, reduce heat to medium-low and simmer for 5 minutes. Add gnocchi and cook another 5 minutes or until tender.
Stir in milk and shredded Parmesan until melted.
Remove from heat. Stir in spinach and let wilt by sitting in the soup for a few minutes. Season to taste with salt and pepper.
Garnish with fresh chopped parsley and/or Parmesan.
tips, tricks and questions
Can I use frozen gnocchi?
Yes, you can substitute frozen gnocchi. Adjust the cooking time accordingly.
Is there a dairy-free option?
Yes you can make a creamy vegan gnocchi soup by making a few switches. Replace the milk and Parmesan with plant-based alternatives for a vegan-friendly version. It would be a good idea to ensure the gnocchi is also dairy-free. Some good non-dairy milk to use would be coconut milk, oat milk, or soy milk.
Can I add more vegetables?
Absolutely! Feel free to include your favorite veggies, like zucchini, diced sweet potato, or mushrooms, for added flavor and nutrition.
Can I freeze the soup?
While the soup can be frozen, keep in mind that the texture of the gnocchi and spinach may change slightly upon reheating.
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days; reheat gently on the stove or in the microwave.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4-5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoons rubbed sage
- 32 ounces vegetable broth (4 cups)
- 1 (15oz) can chickpeas, drained
- 1 pound potato gnocchi
- 1 cup whole milk
- 1 cup shredded Parmesan cheese
- 2 to 3 cups baby spinach
- Salt & pepper to taste
- Heat oil in a large pot over medium-high heat.
- Add onion, carrot, celery, and a couple pinches of salt. Cook, stirring occasionally for 8 minutes.
- Add garlic, thyme, oregano, and sage and cook for another minute, stirring frequently.
- Add the chickpeas along with the vegetable broth. Stir to combine and bring to a simmer over medium-high heat.
- Once simmering, reduce heat to medium low and simmer for 5 minutes. Add the gnocchi and cook another 5 minutes or until gnocchi is cooked through and tender.
- Stir in milk and shredded Parmesan, stir until melted.
- Remove from heat. Stir in spinach and let wilt by sitting in the soup a few minutes. Then season to taste with salt and pepper. Garnish with fresh chopped parsley and/or Parmesan.
Serving Size:1 3/4 cup
Amount Per Serving: Calories: 422Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 970mgCarbohydrates: 57gFiber: 6gSugar: 8gProtein: 18g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.