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Vegan Gnocchi Soup

  • 45 m
  • 45 m
Carolyn Casner
“This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes. Shelf-stable potato gnocchi are vegan, but if you want to make this soup gluten-free or lower in carbs, try cauliflower gnocchi instead.”


    • 3 tablespoons extra-virgin olive oil, divided
    • 1 small onion, chopped
    • 2 medium carrots, diced
    • 2 cups sliced mushrooms
    • 2 cloves garlic, minced
    • 1 teaspoon Italian seasoning
    • ½ teaspoon ground pepper
    • ½ teaspoon salt
    • 6 cups low-sodium vegetable broth
    • 1 (15 ounce) can no-salt-added diced tomatoes
    • 4 cups chopped kale
    • 1 (17 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi


  • 1 Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring, until starting to soften, about 3 minutes. Add mushrooms and garlic and continue cooking and stirring until softened, about 4 minutes more. Stir in Italian seasoning, salt and pepper. Add broth and tomatoes, turn heat to high and bring to a boil. Stir in kale, reduce heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes.
  • 2 Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until puffy and browned in spots, 5 to 7 minutes. Stir the cooked gnocchi into the soup.
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