Dinner

Vegan Chickpea Gnocchi Soup Recipe

Name: Vegan Chickpea Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 yellow onion, diced; 1 cup sliced carrot; 1 cup sliced celery; 6 cloves garlic, thinly sliced; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried sage; 2 cups fresh chopped kale or spinach; fresh chopped parsley (for garnish); 2 tablespoons olive oil; 32 oz. vegetable broth; 1 (13.5 oz.) can full-fat coconut milk; 1 teaspoon apple cider vinegar; 1 (15 oz.) can chickpeas, drained; 16 oz. frozen vegan potato gnocchi; 1 cup shredded vegan Parmesan (optional); Kosher salt; fresh cracked pepper; vegan Parmesan (for garnish)

Byreem everly October 17, 2025October 17, 2025

Jump to Recipe

Introduction

This Vegan Chickpea Gnocchi Soup is a comforting and hearty dish perfect for cozy evenings. Packed with flavorful herbs, creamy coconut milk, and tender gnocchi, it’s a satisfying meal that’s both nourishing and delicious.

The image shows a close-up of a creamy soup served in a white bowl. The soup has several layers with small, round gnocchi in a pale beige color scattered throughout. Floating among the gnocchi are thin slices of orange carrot, small green peas, and bits of green herbs, giving the soup a fresh look. There are also small pieces of shrimp with a pinkish color mixed evenly in the white creamy broth. The surface is sprinkled lightly with chopped green herbs and a small amount of black pepper. A silver spoon rests inside the bowl on the right side, partially submerged in the soup. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
6 cloves garlic, thinly sliced
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried sage
32 oz. vegetable broth
1 (13.5 oz.) can full-fat coconut milk
1 (15 oz.) can chickpeas, drained
16 oz. frozen vegan potato gnocchi
1 cup shredded vegan Parmesan, optional
2 cups fresh chopped kale or spinach
1 teaspoon apple cider vinegar
Kosher salt
Fresh cracked pepper
Fresh chopped parsley
Vegan Parmesan for garnish

Instructions

Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add diced onion, sliced carrot, and celery with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until vegetables are softened.
Step 3: Stir in garlic, dried thyme, oregano, and sage. Cook for an additional minute, stirring frequently to release the aromas.
Step 4: Add drained chickpeas and frozen gnocchi to the pot.
Step 5: Pour in the vegetable broth and coconut milk. Season with a couple more pinches of salt and pepper. Stir to combine.
Step 6: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low and cook for 6 to 10 minutes, or until the gnocchi are tender and cooked through.
Step 7: Remove the pot from heat and stir in shredded vegan Parmesan if using, allowing it to melt into the soup.
Step 8: Add chopped kale or spinach and apple cider vinegar. Stir well and adjust seasoning with salt and pepper to taste.
Step 9: Serve hot, garnished with fresh chopped parsley and extra vegan Parmesan if desired.

Tips & Variations

Use fresh herbs if available for a brighter flavor.
Swap kale for spinach or Swiss chard depending on your preference.
For extra protein, add cooked white beans or tofu cubes.
If you can’t find vegan Parmesan, nutritional yeast is a great alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of vegetable broth during reheating can help loosen the soup if it has thickened.

How to Serve

A white bowl filled with creamy soup that has three main layers: at the bottom, light green leafy kale and chickpeas; in the middle, white gnocchi and thin slices of orange carrot; on top, garnished with chopped green parsley and a sprinkle of black pepper. A silver spoon rests inside the bowl on the right side, and a slice of crusty white bread leans on the bowl edge. In the background, there is a small white bowl with finely chopped green herbs, a striped cloth, and a sliced bread loaf on 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 use homemade gnocchi for this soup?

Yes, homemade gnocchi works wonderfully. Just adjust the cooking time accordingly, as fresh gnocchi may cook faster than frozen.

Is this soup suitable for meal prep?

Absolutely. This soup keeps well and tastes even better the next day as the flavors meld. Just store properly and reheat thoroughly before serving.

reem everly