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A bowl of vegan chickpea gnocchi soup garnished with fresh herbs.

Vegan Chickpea Gnocchi Soup

A comforting and healthy one-pot vegan soup made with chickpeas, gnocchi, and creamy coconut milk, perfect for easy weeknight meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 tablespoons olive oil for sautéing the aromatics and adding a silky base.
  • 1 medium 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 for 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 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.

Method
 

Preparation
  1. 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.
Cooking
  1. In a large soup pot or Dutch oven over medium heat, add 2 tablespoons of olive oil until shimmering.
  2. 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.
  3. Stir in the thinly sliced garlic, dried thyme, oregano, and sage, cooking for 30–60 seconds until fragrant.
  4. Add the drained chickpeas and frozen gnocchi, stirring for 1 minute to combine.
  5. Pour in the vegetable broth and coconut milk, stirring gently. Increase heat to bring to a gentle simmer.
  6. Reduce heat to maintain simmer, uncovered, for about 6–10 minutes until the gnocchi is tender.
  7. If using vegan Parmesan, stir in 1 cup now. Taste for seasoning and adjust salt and pepper as needed.
  8. Stir in the chopped kale or spinach and apple cider vinegar until the greens wilt.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley and extra vegan Parmesan if desired. Serve immediately.

Notes

For best flavor and texture, taste as you go and adjust seasoning. If reheating, add a splash of broth to maintain consistency.