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overhead view of vegan marry me gnocchi soup in a bowl.
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5 stars (5 ratings)

Marry Me Gnocchi Soup (Vegan)

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian-inspired
Servings: 8 servings
Calories: 327kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. 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.
  2. 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.

Nutrition

Serving: 1of 8 servings | Calories: 327kcal | Carbohydrates: 52g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 557mg | Potassium: 661mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1303IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 6mg