This Vegan Marry Me Gnocchi Soup simmers gnocchi, chickpeas, and Italian spices in a luxurious sun dried tomato and cashew cream broth. It’s the dreamiest comfort food that’s easy to make in one pot!
There are more creamy vegan soups where that came from! Try my Vegan Lasagna Soup, this Easy Vegan Potato Soup, and this Italian Chickpea Soup next.
I can’t stop making this Marry Me Chickpea Gnocchi Soup! It has everything I love about my Marry Me Chickpeas and Marry Me Pasta recipes, except in creamy, dreamy soup form.
To make it, I combined chickpeas, gnocchi, and spinach with a Tuscan-inspired sun dried tomato broth, then added cashew cream for an indulgent finish. That’s right—everything simmers together in one pot in less than 30 minutes! It’s hard to believe something so extraordinary can come together so easily.
I highly recommend buying twice as much gnocchi as you need because if you love my vegan marry me chickpea soup, you’ll also love my Tuscan Vegan Gnocchi and Creamy Pesto Gnocchi.
Why you’ll love marry me gnocchi soup
- Completely irresistible – From the Tuscan-inspired flavors to the velvety broth, this soup is definitely proposal-worthy. I would say yes if someone proposed to me with a bowl!
- Oh-so creamy – A batch of my homemade Cashew Cream gives the broth its iconic rich and creamy consistency.
- One-pot recipe – I love making this soup for quick weeknight dinners because it’s so easy to put together in just one big pot.
How to make vegan marry me gnocchi soup
Find the complete recipe with measurements in the recipe card below.
Sauté the onion and garlic until fragrant, then stir in the sun dried tomatoes, oregano, red chili flakes, salt, black pepper, and tomato paste.
Pour in the broth, then add the chickpeas, gnocchi, and Cashew Cream (or coconut milk). Simmer the soup until the gnocchi has softened.
Now that the soup is almost done, stir in the fresh spinach, basil, lemon juice, and vegan parmesan cheese. Cook until the spinach wilts.
Ladle the soup into bowls, top with more vegan parmesan or basil, and serve with a side of my Dutch Oven Bread or my Vegan Garlic Bread for dunking. Enjoy!
Frequently asked questions
Anything goes, really. This recipe works with shelf-stable, fresh, dried, and/or frozen gnocchi (no need to thaw it ahead of time). You’ll know the gnocchi is done simmering when it’s pillowy soft.
There’s no need to cook the gnocchi ahead of time since it cooks quickly in the simmering broth.
The chickpeas can easily be replaced with an equal amount of cannellini beans, crispy baked tofu, vegan Italian sausages, soy curls, or pieces of vegan chicken (I like the Daring brand). You could even use two of the options for a bulkier soup.
Sure! Just use gluten-free gnocchi or another short-cut gluten-free pasta.
I personally like this soup served hot off the stove since that’s when the gnocchi is the most tender. If you have leftovers, store them in an airtight container in the fridge for up to 5 days. Just keep in mind that the gnocchi will soften as it soaks up the broth, and you may need to add an extra splash of broth when reheating.
I wouldn’t recommend freezing gnocchi soup because the texture of the pasta and creamy broth will change after thawing.
Marry Me Gnocchi Soup (Vegan)
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 5 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped or sliced
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 3 tablespoons tomato paste
- 7-8 cups vegetable broth
- (2) 15-ounce cans chickpeas drained and rinsed, see Notes for options
- 16 ounces uncooked gnocchi shelf-stable or frozen
- 1 cup Cashew Cream or full-fat coconut milk
- 3-4 cups baby spinach sliced or whole leaves
- 1/2 cup coarsely chopped fresh basil
- 3 tablespoons fresh lemon juice
- optional: 1/2 cup shredded vegan parmesan cheese
Instructions
- In a large sauté pan over medium heat, warm the olive oil. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for about 1 minute, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt, black pepper and tomato paste.
- Pour in the broth (7 cups to start), then add the chickpeas, gnocchi and Cashew Cream (or coconut milk). Turn the heat to high, stir well and bring the soup to a boil. Once boiling, lower the heat and simmer for about 10 minutes, until the gnocchi has softened.
- Stir in the fresh spinach, basil, lemon juice and optional vegan parmesan cheese (or use the cheese to top the bowls of soup with). Stir until the spinach wilts and turns bright green. Add more broth if the soup is too thick.
- Remove from heat and serve immediately with a side of Dutch Oven Bread or other crusty bread, if desired. Enjoy!
Notes
- Instead of chickpeas, you can use 12-16 ounces of vegan chicken (my homemade or Daring brand is good), vegan Italian sausages sliced, cannellini beans, soy curls or baked tofu pieces.
- The soup will keep for up to 5 days in the refrigerator, but it will thicken so add a splash of broth when reheating. I do not recommend freezing this soup.
Nora I make almost all of your recipes and am never disappointed. But this one is by far one of my top favorites. I couldn’t stop eating it!! And it was super easy to make.
Hi Sadie. Thank you for your support and for loving my recipes! I’m so glad that you love the soup! Thank you for sharing your wonderful feedback! Wishing you lots of happy cooking!
I became a Nora Cooks fan years ago when I first made your amazing lasagna recipe. You’re definitely one of my favorite vegan cooks out there, and this recipe just reinforces that! Thank you for creating this incredible culinary concoction!
It was super easy to pull together and the whole family loved it!
Hi Rhonda. I’m thrilled that the recipe was a hit with the family! Thank you for sharing your fantastic review! Happy cooking!
I made this tonight and it was was immediately designated a favorite by my husband and my 7 year old son. I substituted great northern beans for the garbanzo beans. My husband gave it 5 stars which is a rare designation! The rest of the kids found it a bit spicy but liked it otherwise. Thanks for another great recipe! You are always my first stop when I’m looking to give my meal list an update.
Hi Krista. I am so honored that your husband and children designated my gnocchi soup recipe as a favorite meal! Thank you for sharing your stellar review and comments! As you know, it’s always easy to tone down the spice if preferred. I appreciate your love for my recipes, and wish you lots of happy cooking!
We have been making a lot of the Marry Me Tofu and MM Pasta and Chicken…as well as a myriad of other Nora recipes. I was skeptical that a soup could be comparable, but I shouldn’t have doubted you Nora! This is some of the tastiest and smoothest soup I have ever had…it is definitely on the growing list of Nora faves. Thank you!
P.S.: I love the cookbook! We have noticed, and tried, several recipes from it that we hadn’t noticed on the website…though it’s nice to also have them on the website for extra detail.
You are welcome, Brady! Thank you for loving my recipes and for all of your support! I’m so glad that you are loving the cookbook as well! Thank you for taking time to share your fabulous review and comments! Wishing you much happy cooking and delicious meals!
I thought I had all the ingredients (I usually have a couple packages of shelf-stable gnocchi on hand for quick meals), but it turned out I didn’t have chickpeas! So I fixed up some soy curls in a chicken style and used those instead. I also subbed oat milk and some coconut yogurt for the cashew cream. I used Imagine “no chicken” broth. So some changes for sure. But this was so good, actually, that I am sad I got full because I want to keep eating it. It is SO GOOD. Next time I make it I will reduce the red chili flakes because it was a bit too spicy even though we usually like spicy food. I’m writing this comment because I’m full and I can’t keep eating more of this soup and I want other people to go make it and eat it too.
I am so glad that your soup turned out wonderful! Thanks for sharing your glowing review, recipe experience, and substitution ideas! Wishing you lots of happy cooking!