Vegan Chickpea Gnocchi Soup
Have you ever come home on a blustery evening, craving something warm and comforting that still feels a little bit healthy? I remember laughing with my roommate as we tried to pronounce “gnocchi” while both of us wrapped in blankets — and then we devoured this thick, dreamy soup in seconds. If you’re a beginner who worries about too many steps or fancy techniques, this recipe is for you: it’s forgiving, mostly hands-off, and uses pantry-friendly ingredients. If you like easy weeknight meals, you might also enjoy my take on a cold high-protein vegan pasta salad that’s great for meal prep.
A Quick Look at This Vegan Chickpea Gnocchi Soup Recipe
This Vegan Chickpea Gnocchi Soup is built on two star ingredients: creamy coconut milk and protein-packed chickpeas. It’s a one-pot comfort meal that’s both filling and gentle on the busy cook’s schedule. The gnocchi gives the soup pillowy body, while thyme, sage, and oregano add cozy, savory warmth. It’s an excellent weeknight option for home cooks and beginners because it requires minimal prep and a short simmer. Keep reading to see how simple swaps and small tips make this soup a repeat-worthy family favorite.
Ingredients You’ll Need for Vegan Chickpea Gnocchi Soup
Below I’ve grouped everything so you can glance and grab what you need. I always prep and measure ingredients before I start — it makes the whole process so much smoother.
Essentials
- 2 tablespoons olive oil — for sautéing the aromatics and adding a silky base.
- 1 yellow onion, diced — classic savory backbone; dice small so it softens evenly.
- 1 cup sliced carrot — adds sweetness, color, and texture.
- 1 cup sliced celery — for depth and that classic soup trio flavor.
- 6 cloves garlic, thinly sliced — use more or less to suit your taste.
- 2 teaspoons dried thyme — warms the broth without overpowering.
- 1 teaspoon dried oregano — round, herbal note.
- 1 teaspoon dried sage — earthy and homey; a little goes a long way.
- 32 oz vegetable broth — choose low-sodium if you want more control over salt.
- 1 13.5 oz can full-fat coconut milk — gives the soup its creamy, dairy-free richness.
- 1 15 oz can chickpeas, drained — the protein powerhouse in this bowl.
- 16 oz frozen vegan potato gnocchi — frozen gnocchi cooks quickly and holds up in soup.
- Kosher salt and fresh cracked pepper to taste — season as you go.
Optional add-ons
- 1 cup shredded vegan Parmesan — stirs in at the end for cheesy depth (optional).
- 2 cups fresh chopped kale or spinach — adds color, nutrients, and texture.
- 1 teaspoon apple cider vinegar — brightens the finished soup at the end.
- Fresh parsley, chopped — for garnish and a fresh finish.
- Extra vegan Parmesan for serving — if you like a cheesier finish.
Substitutions and shortcuts
- Olive oil swap: Use avocado oil or any neutral oil if you prefer.
- Onion option: Shallots or a small sweet onion can be used — flavor will be slightly different.
- Coconut milk alternative: Use unsweetened soy or oat creamer if you need a nut-free or coconut-free option, though flavor and texture will change slightly.
- Gnocchi swap: If you can’t find vegan gnocchi, use frozen tortellini (vegan) or small pasta like ditalini — cooking time will vary.
- Chickpeas swap: Use 1.5 cups cooked white beans (cannellini) for a creamier texture.
- Make-it-faster tip: Use pre-chopped mirepoix (onion/carrot/celery) from the store to shave off prep time.
- Make-ahead: You can sauté the base and freeze it without the liquid for up to 3 months — add broth and coconut milk when ready to cook.
How to Make Vegan Chickpea Gnocchi Soup Step-by-Step
I like to walk through this soup like a gentle routine: prep, soften, simmer, finish. Follow these steps, and you’ll have a cozy pot of soup without stress.
Prep everything first
- Dice the yellow onion into small, even pieces so they cook evenly. Slice the carrots and celery into rounds about 1/4-inch thick; thin slices soften well and release flavor. Thinly slice the garlic so it blooms quickly without burning. Chop the kale or spinach and drain the canned chickpeas. Measure your dried herbs and have the coconut milk and vegetable broth ready. Laying everything out on a cutting board and bowls makes the cook a calm one.
Warm the oil and sweat the vegetables
- Place a large soup pot or Dutch oven over medium heat and add the 2 tablespoons of olive oil. Once the oil is shimmering (not smoking), add the diced onion, sliced carrot, and sliced celery. Sprinkle a little kosher salt and a few grinds of black pepper over the veggies — the salt helps draw out moisture and softens them faster.
- Sauté for about 6–8 minutes, stirring occasionally. You want the onion translucent and the carrots and celery starting to soften. If the vegetables brown too quickly, lower the heat a touch; we’re aiming to sweat, not caramelize.
Add the garlic and dried herbs
- Stir in the thinly sliced garlic, 2 teaspoons dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried sage. Cook for about 30–60 seconds, just until the garlic becomes fragrant. Be careful not to let it brown — burnt garlic tastes bitter and will affect the whole pot.
Add the chickpeas and gnocchi
- Pour in the drained 15 oz can of chickpeas and the 16 oz bag of frozen vegan potato gnocchi. Stir for a minute to combine and give the gnocchi a little contact with the warm oil and aromatics. This helps flavor the gnocchi a bit before it hits the broth.
Add liquids and bring to a gentle simmer
- Pour in the 32 oz vegetable broth and the 13.5 oz can of full-fat coconut milk. Stir gently to combine everything. Increase the heat just until the liquid reaches a gentle simmer — you should see small bubbles and steam, not a rolling boil. A gentle simmer keeps the gnocchi from breaking apart or getting mushy.
Simmer until gnocchi is tender
- Reduce the heat so the soup maintains a gentle simmer and leave it uncovered. Simmer for 6–10 minutes, checking the gnocchi at around 6 minutes. Tender gnocchi will float and yield to a fork or spoon. If you taste a gnocchi and it still feels toothsome, give it another minute or two. Cooking time can vary slightly depending on the brand of gnocchi.
Finish with vegan Parmesan (optional)
- Remove the pot from the heat. If you’re using vegan Parmesan, stir in 1 cup now — it will melt into the warm soup and add savory, umami depth. Taste for seasoning and add salt and pepper as needed. I usually add a pinch more salt than I think I need because coconut milk can mellow flavors.
Add the greens and vinegar
- Stir in 2 cups of chopped kale or spinach and 1 teaspoon apple cider vinegar. The vinegar brightens the rich coconut base, cutting through any heaviness. Stir until the greens wilt — this only takes a minute for spinach and 2–3 minutes for hearty kale.
Serve and garnish
- Ladle the soup into bowls and garnish with chopped fresh parsley and extra vegan Parmesan if you like. Serve immediately while hot. This soup is best on the first day when the gnocchi is perfectly pillowy.
Cooking tips I always remind myself: taste as you go (especially after adding the coconut milk) and adjust salt and pepper at the end. If the soup tastes flat, a splash more vinegar or a pinch of salt will fix it.
Common Mistakes to Avoid
This soup is forgiving, but there are a few common missteps I see — and I’ve made them myself. Fixing these small things makes a big difference.
Mistake 1: Overcooking the gnocchi
A rolling boil or too-long simmer turns gnocchi into a gummy, texture-less mass. Keep the simmer gentle and check the gnocchi at the shortest stated cooking time. They should be tender and springy, not falling apart.
Mistake 2: Burning the garlic
Garlic cooks very quickly and goes from fragrant to bitter in seconds. Add it after the onions have softened, and stir constantly for just 30–60 seconds. If you see any browning, reduce the heat immediately.
Mistake 3: Under-seasoning or adding vinegar too early
Salt is your friend in savory dishes — add in stages and taste. Also, add the apple cider vinegar at the end so it brightens the finished soup instead of being cooked off or mellowed out during simmering.
Serving Suggestions for Vegan Chickpea Gnocchi Soup
This soup stands well on its own, but a few simple pairings make it feel even more special.
I like to serve it with a crisp salad or bread for dunking. For potlucks or leftovers, the soup reheats nicely but be cautious: gnocchi can absorb liquid over time, so you might want to add a splash of broth when reheating.
Rustic Garlic Bread
Slice a loaf of crusty bread, rub with a cut garlic clove, brush with olive oil, and toast until golden. It’s perfect for sopping up the creamy broth.
Simple Tossed Salad
A bright salad with lemon vinaigrette and peppery arugula balances the richness. If you want to make it heartier, add thinly sliced radishes and toasted seeds.
Picnic-style Sides
This soup pairs well with bold, chilled sides like a creamy chipotle pasta salad for summer gatherings — the contrast of warm and chilled dishes is delightful at group meals.
Conclusion
I promise — this Vegan Chickpea Gnocchi Soup is easier than it looks, and the steps are forgiving enough for any home cook or beginner. It’s endlessly customizable: swap greens, change the beans, or add a pinch of red pepper flakes for heat. Every time I make it, the kitchen smells like comfort and I’m happy to sit down with a big bowl. If you’re curious about different inspiration for vegan gnocchi soups and adaptations, I found a lovely variation in the Olive Garden Vegan Gnocchi Soup – Midwest Foodie post that sparked a few ideas for herbs and seasoning.
FAQs About Vegan Chickpea Gnocchi Soup
Yes. You can make the soup 1–2 days ahead and store it in the fridge. Keep in mind that the gnocchi will absorb some liquid and soften as it sits; when reheating, add a splash of vegetable broth to refresh the texture.
You can freeze the soup, but the gnocchi can become softer after freezing and thawing. For best results, freeze the soup without the gnocchi and add frozen gnocchi when you reheat the thawed soup; cook until tender.
Absolutely. Fresh gnocchi usually cooks faster than frozen — watch it closely and test for doneness after a few minutes in the simmering broth so it stays pillowy.
Swap the full-fat coconut milk for unsweetened oat or soy milk, or use a light coconut milk. You’ll lose some richness, so taste and adjust seasonings, perhaps adding a little extra broth and a splash of vinegar to balance.
This soup has a decent amount of protein thanks to the chickpeas and, if you use it, vegan Parmesan. For extra protein, stir in some cooked lentils or an additional cup of cooked beans, or serve it alongside a protein-rich salad.
I hope this bowl becomes one of your go-to comfort meals — cozy, simple, and full of flavor. If you try it, tell me how you like it or what swaps you made; I love swapping notes and tweaks.
Vegan Chickpea Gnocchi Soup
Ingredients
Method
- Dice the yellow onion into small, even pieces. Slice the carrots and celery into rounds about 1/4-inch thick. Thinly slice the garlic and chop the kale or spinach. Drain the canned chickpeas and measure your dried herbs.
- In a large soup pot or Dutch oven over medium heat, add 2 tablespoons of olive oil until shimmering.
- Add the diced onion, sliced carrot, and sliced celery. Season with kosher salt and black pepper. Sauté for about 6–8 minutes until the onion is translucent.
- Stir in the thinly sliced garlic, dried thyme, oregano, and sage, cooking for 30–60 seconds until fragrant.
- Add the drained chickpeas and frozen gnocchi, stirring for 1 minute to combine.
- Pour in the vegetable broth and coconut milk, stirring gently. Increase heat to bring to a gentle simmer.
- Reduce heat to maintain simmer, uncovered, for about 6–10 minutes until the gnocchi is tender.
- If using vegan Parmesan, stir in 1 cup now. Taste for seasoning and adjust salt and pepper as needed.
- Stir in the chopped kale or spinach and apple cider vinegar until the greens wilt.
- Ladle the soup into bowls and garnish with fresh parsley and extra vegan Parmesan if desired. Serve immediately.
