Dinner

Irresistible 30-Minute Gnocchi Soup Recipe

ByNaomi Fletcher January 16, 2026January 16, 2026

Introduction

This irresistible 30-minute Gnocchi Soup is a creamy, comforting dish perfect for any day of the week. Packed with vegan ingredients, it’s hearty and flavorful without any fuss. Get ready to enjoy a warm bowl of cozy goodness in no time!

The image shows a close-up of a silver spoon full of creamy white sauce with small, soft, pale yellow gnocchi pieces. Mixed in are thin orange carrot strips and vibrant green spinach leaves, both slightly wilted from the sauce. The sauce has a smooth and thick texture, with tiny black pepper specks sprinkled throughout. The background reveals more of the same creamy sauce and ingredients in a bowl with a white marbled surface around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb gnocchi (use gluten-free if needed)
7 oz vegan sour cream
7 oz vegan cream cheese
6 oz vegan chicken cubes
1 teaspoon Italian herbs
2 tablespoons olive oil
3 cloves garlic, diced
1/3 cup onions, finely chopped
2 ribs celery, chopped
1/4 cup carrots, shredded
1 handful spinach
3 cups vegetable broth
Salt and pepper to taste

Instructions

Step 1: In a saucepan, heat the olive oil over medium heat. Add the diced celery, garlic, and onions, and sauté for about 2 minutes until fragrant and slightly softened.
Step 2: Add the vegan chicken cubes to the pan, season with salt and pepper, and cook for an additional 3 minutes until the cubes begin to brown.
Step 3: Pour in the vegetable broth and bring the mixture to a boil. Add the gnocchi to the pot and cook for 2 to 3 minutes until they float to the surface and are tender.
Step 4: Stir in the vegan cream cheese, vegan sour cream, shredded carrots, Italian herbs, and spinach. Cook for 2 more minutes until everything is warmed through and the spinach wilts.
Step 5: Serve the soup hot in bowls and enjoy right away.

Tips & Variations

For extra flavor, add a splash of white wine when sautéing the vegetables.
Swap spinach for kale or Swiss chard for a different leafy green twist.
Use gluten-free gnocchi to make this dish suitable for gluten-sensitive diets.
Add a pinch of crushed red pepper flakes for a subtle heat.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The gnocchi may absorb some liquid when stored, so you can add a splash of vegetable broth or water while reheating to keep the soup creamy.

How to Serve

A close-up view of a spoon filled with a creamy dish showing three main layers: plump, golden gnocchi pieces that are smooth and slightly shiny; wilted, dark green spinach leaves mixed in; and thin strips of orange carrot adding contrast and texture throughout. The creamy white sauce coats the ingredients thickly and has small green herb specks. The spoon, silver and shiny, holds the mixture above a white bowl filled with the same creamy dish, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and refrigerate it. For best texture, store the gnocchi separately if possible and add them just before serving to avoid them becoming mushy.