Tuscan Vegan Gnocchi Soup

There’s something undeniably soul-soothing about a steaming bowl of this Tuscan Vegan Gnocchi Soup. It wraps you in silky coconut milk, hearty veggies, and tender potato dumplings. Each spoonful is a journey through sun-drenched Tuscan hills, bursting with the earthy warmth of thyme and rosemary. As the gnocchi plumps and floats in the fragrant broth, you’ll taste rich notes of tomato dancing alongside a subtle heat from red pepper flakes. Carrots, celery, and onions soften to a perfect tenderness, infusing the base with gentle sweetness that perfectly balances the savory coconut. Nutritional yeast adds a whisper of cheesy depth, elevating this vegan soup into pure comfort food. Drizzle a bright splash of lemon juice before serving, and watch how that final zing lifts every flavor. It’s a recipe born of cozy evenings, lazy weekends, or any moment you need a hug in a bowl. Whether you’re stirring it up for a casual family dinner or cozying in solo, this soup feels like a warm embrace from a friend who knows exactly what you crave.

Beyond its delicious taste, this vegan soup champions wholesome ingredients that nourish body and soul. A cornerstone of any healthy dinner routine, it uses bright spinach leaves for a boost of vitamins, while coconut milk lends creaminess without dairy. The tomato and vegetable broth duo creates a light yet gratifying texture that makes every spoonful a delight. I love prepping a big batch on Sundays, then coming home midweek to reheat leftovers that taste even better after the flavors have melded overnight. Customizing this soup is part of the fun: swap in kale or Swiss chard, add zucchini or mushrooms, or throw in extra herbs for a personalized twist. Every sip feels like an invitation to slow down and savor the moment. The combination of protein-packed gnocchi and nutrient-dense veggies ensures that you’re filling up on flavor and sustenance. Whether you’re meal prepping for the week, hosting friends, or simply craving a bowl of warmth, this Tuscan Vegan Gnocchi Soup is your ticket to a satisfying, comforting meal.

KEY INGREDIENTS IN TUSCAN VEGAN GNOCCHI SOUP

This soup is built on vibrant, flavorful components that come together to create a harmonious, comforting dish with layers of texture and taste. Here’s what brings this Tuscan-inspired vegan recipe to life:

• Olive oil

Provides a rich, fruity foundation for sautéing aromatics and infusing every bite with classic Mediterranean flavor.

• Onion

Adds natural sweetness and depth as it softens, creating the perfect base for the soup’s savory profile.

• Garlic

Offers a punch of pungent warmth that brightens the broth and complements the herbs.

• Carrots

Lend subtle sweetness and a tender bite, balancing the creaminess of the coconut milk.

• Celery

Brings mild, vegetal notes and a satisfying crunch that melds beautifully with the other vegetables.

• Dried thyme

Contributes an herby, slightly minty aroma that evokes Tuscan hillsides.

• Dried rosemary

Infuses the broth with piney, woodsy undertones and depth.

• Red pepper flakes

Introduce a gentle kick of heat that awakens the senses without overpowering the soup.

• Vegetable broth

Serves as the savory liquid base, tying together all the ingredients in a cohesive, flavorful soup.

• Coconut milk

Creates a silky, creamy texture and a hint of sweetness that replaces dairy flawlessly.

• Diced tomatoes

Add tangy brightness and color, enhancing the complexity of the broth.

• Nutritional yeast

Imparts a subtle cheesy flavor and boosts the umami profile, keeping the recipe entirely plant-based.

• Salt and pepper

Essential seasonings to fine-tune and elevate every layer of flavor.

• Fresh spinach

Offers vibrant color, tender greens, and an extra nutrient boost.

• Potato gnocchi

Soft, pillowy dumplings that soak up the broth and make each spoonful feel indulgent.

• Lemon juice

Brightens and balances the soup with a fresh, citrusy finish.

• Fresh basil leaves

Provide a final aromatic flourish and a pop of green for garnish.

HOW TO MAKE TUSCAN VEGAN GNOCCHI SOUP

Ready to transform these ingredients into a bowl of pure comfort? Follow these detailed steps to build layers of flavor, achieve that perfect creamy texture, and learn helpful techniques along the way.

1. Heat the olive oil in a large pot over medium heat, ensuring the base is hot enough to gently sizzle aromatics without burning.

2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to soften without browning.

3. Stir in the minced garlic, diced carrots, and diced celery, then cook for another 5 minutes until the vegetables are tender and fragrant.

4. Add the dried thyme, dried rosemary, and red pepper flakes, stirring to combine. Let them cook for 1 minute until their essential oils are released and the mixture is aromatic.

5. Pour in the vegetable broth, coconut milk, and undrained diced tomatoes, stirring well to blend all ingredients into a cohesive, creamy broth.

6. Add the nutritional yeast, then season generously with salt and pepper to taste, adjusting according to your preference.

7. Bring the soup to a gentle boil, then immediately reduce the heat to a simmer. Let it cook for 15–20 minutes, allowing all flavors to fully develop.

8. Stir in the fresh spinach and potato gnocchi. Continue cooking for another 5 minutes until the spinach wilts and the gnocchi becomes tender and pillowy.

9. Add the lemon juice to brighten the flavors, then adjust seasoning if necessary to achieve a perfect balance.

10. Ladle the soup into bowls, taking care to distribute the gnocchi and vegetables evenly.

11. Garnish with fresh basil leaves for a final hit of herbal freshness, then serve immediately and savor every comforting spoonful.

SERVING SUGGESTIONS FOR TUSCAN VEGAN GNOCCHI SOUP

Elevate your Tuscan Vegan Gnocchi Soup experience with these fun and flavorful serving ideas. Whether you’re hosting a cozy dinner or enjoying a solo meal, these touches will take your bowl from delightful to unforgettable.

• Pair with crusty artisan bread to soak up every last drop of creamy broth and add a satisfying chewy contrast.
• Sprinkle toasted pine nuts on top for a nutty crunch and extra layer of texture that complements the soft gnocchi.
• Drizzle with a swirl of extra virgin olive oil or a spoonful of vegan pesto to introduce herbal brightness and richness.
• Serve alongside a light, zesty salad dressed in lemon vinaigrette to balance the soup’s creaminess with crisp, refreshing greens.

HOW TO STORE TUSCAN VEGAN GNOCCHI SOUP

Storing your Tuscan Vegan Gnocchi Soup correctly ensures you’ll enjoy its flavors and textures day after day. With a few simple steps, you can preserve its creaminess, prevent the gnocchi from becoming too soft, and make reheating a breeze.

• Refrigeration: Transfer cooled soup into airtight containers and store in the fridge for up to 3 days. Make sure it’s fully cooled before sealing to avoid condensation.
• Freezing: Ladle portions into freezer-safe containers, leaving some headspace for expansion. Freeze for up to 2 months, keeping gnocchi slightly firmer by stirring in fresh spinach and gnocchi only after thawing if possible.
• Reheating: Gently reheat on the stove over low heat, stirring occasionally. Add a splash of vegetable broth if it thickens too much, ensuring the soup returns to a velvety consistency.
• Separate components: For ideal texture, store gnocchi and spinach separately from the broth. Reheat the broth first, then stir in greens and gnocchi just before serving to keep them tender and springy.

CONCLUSION

With its creamy coconut milk base, tender potato gnocchi, vibrant vegetables, and warming herbs, this Tuscan Vegan Gnocchi Soup stands out as a comforting meal any home cook can master. From the initial sauté of onions to the final garnish of basil, each step layers flavor in a way that feels like a hug in a bowl. You now have everything you need—including ingredient insights, detailed cooking techniques, serving ideas, and storage tips—to bring this beginner-friendly dinner to life. Feel free to print this article and save it for later reference, and scroll down to find a FAQ section that answers the most common questions about this recipe.

If you try this Tuscan Vegan Gnocchi Soup, I’d love to hear how it turns out! Leave a comment with your favorite customization or any questions you have. Whether you’re curious about swapping in different greens, adjusting the spice level, or mastering the perfect gnocchi texture, I’m here to help. Your feedback and experiences make this cooking journey even more rewarding, so don’t hesitate to share your thoughts, tips, or requests for more vegan comfort-food recipes. Happy cooking!

Print Recipe

Tuscan Vegan Gnocchi Soup

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 350

Description

Experience a bowl of joy with this Tuscan Vegan Gnocchi Soup featuring vibrant veggies, creamy coconut milk, and tender gnocchi. Perfectly spiced and soothing!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 stalks celery, diced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• ¹⁄₂ teaspoon red pepper flakes

• 6 cups vegetable broth

• 1 (14-ounce) can coconut milk

• 1 (14-ounce) can diced tomatoes, undrained

• 1 tablespoon nutritional yeast

• Salt and pepper to taste

• 3 cups fresh spinach

• 1 pound potato gnocchi

• 1 tablespoon lemon juice

• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables are tender.
4. Add the dried thyme, dried rosemary, and red pepper flakes. Stir to combine and let cook for 1 minute until fragrant.
5. Pour in the vegetable broth, coconut milk, and undrained diced tomatoes. Stir well to blend all ingredients.
6. Add the nutritional yeast, and season with salt and pepper to taste.
7. Bring the soup to a gentle boil, then reduce the heat to a simmer for about 15-20 minutes.
8. Stir in the fresh spinach and potato gnocchi. Continue to cook for another 5 minutes until the spinach wilts and the gnocchi is tender.
9. Add the lemon juice to brighten the flavors and adjust seasoning if necessary.
10. Ladle the soup into bowls and garnish with fresh basil leaves.
11. Serve immediately and enjoy the comforting flavors of this vegan gnocchi soup.

Note

• For a richer taste, use full-fat coconut milk.
• The soup can be stored in an airtight container in the refrigerator for up to 3 days.
• You can substitute fresh spinach with kale or Swiss chard.
• Nutritional yeast adds a cheesy flavor without the use of dairy.
• This soup is great for meal prep and easy to reheat.
• Add additional vegetables like zucchini or mushrooms for variation.

Keywords: vegan soup, gnocchi, Tuscan recipe, comforting meal, coconut milk, healthy dinner