Vegan Creamy Italian Gnocchi Soup! Pasta, veggies, creamy goodness you say? Count us in, we’ve got our bowl and spoon in hand.

Rich, velvety, and irresistible, this oil-free Vegan Creamy Italian Gnocchi Soup recipe is brimming with healthy veggies, tender gnocchi, and luxurious broth! Blended cashews and nutritional yeast create the perfect decadent cheese base that is sure to please. Put this deliciousness on your must-try list of recipes, the whole family will thank you for it!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

 Oh boy, are you up for a deliciously ultra-luxurious soup of creamy scrumptiousness and filled with veggies and gnocchi?  Well, if you are, then this decadent soup is just for you!

We totally fell in love with this soup!  Dad was first in line at the kitchen counter with soup bowl (more like bucket) in hand ready to dig in!  He said it was important that he got the first bite in order to “professionally” taste test this recipe!  Ok Dad!  Hee Hee

Dad totally destroyed it in a matter of seconds and was at the counter coming back for more before me and Mom even had a chance to dig in!  He wanted all our readers to know that he loved it!  Thanks Dad!

Tips for Success:

• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry after removing from the stove.  The flavors continue to develop once the soup slightly cools.
• Gnocchi: You can substitute the gnocchi for your favorite pasta.  We suggest using between 6 to 8 oz. of pasta as gnocchi is denser and heavier than pasta.
• Cashew Substitutes: We have not tried any substitutions with this recipe.  You can try the typical substitutions, silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will be different, and you may need to compensate for this change.
• Italian Herbs: Do not place the Italian herbs into the soup mixture early as we do not recommend blending them.  We suggest adding them after you have blended the original soup stock.
• Frozen Veggies: We used a combination of several frozen veggies.  We used frozen mixed veggies (Bird’s Eye Mixed Vegetables: green beans, corn, carrots, peas) as well as frozen broccoli florets.  You can pretty much use just about any combo of veggies you wish.  We recommend thawing the veggies and/or cooking them to the desired tenderness before placing them into the soup as they will not cook very long in the soup.

Leftovers and Freezing:

Leftovers will generally keep for 5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This soup freezes well.  For best results, thaw out in the refrigerator overnight.

Pantry Products Used:

• Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Ume Plum Vinegar:  We used Eden Ume Plum Vinegar. We get a lot of questions on ume plum vinegar.  It is fairly inexpensive and adds amazing flavor. You can find it in most health food grocery stores. You can leave it out if you can’t find it, adjust your flavors accordingly.
• Dried Thyme Crushed Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

Kitchen Products Used:

• Whisk Ceramic/Enamel Lined Dutch Oven or similarly large stock pot
• High-Speed Blender
• Stock pot to cook the gnocchi

We certainly hope you give this deliciousness a try.

If you try this delicious soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Creamy Italian Gnocchi Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 Minutes (+Rest Time)
• Yield: 4-5 Servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian Inspired
• Diet: Vegan

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Description

Rich, velvety, and irresistible, this oil-free Vegan Creamy Italian Gnocchi Soup recipe is brimming with healthy veggies, tender gnocchi, and luxurious broth!

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Ingredients

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Base Ingredients:

• ½ cup (raw) cashews
• 1 medium yellow onion, diced
• 2 Tablespoon minced garlic
• 2 ½ cups low-sodium vegetable broth *
• 2 cups water
• ¼ cup unsweetened plain plant milk
• ¼ cup + 1 Tablespoon nutritional yeast
• 1 teaspoon reduced-sodium tamari
• 1 Tablespoon distilled white vinegar
• 1 teaspoon ume plum vinegar *
• 1 teaspoon pure maple syrup *
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• ¼ to 1 teaspoon sea salt (+/-) *
• 1/8 to ¼ teaspoon black pepper (+/-) 

Italian Herb Ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ¼ teaspoon dried crushed thyme leaves *
• ¼ teaspoon Italian seasoning

Other Ingredients:

• 12 to 16 oz. frozen vegetables, thawed *
• 1 cup frozen peas, thawed
• 14 to 16 oz. gnocchi, cooked *

Optional Toppings:

• Chopped fresh parsley

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Instructions

1. Place the cashews in a small bowl, cover with boiling water, allow to sit for 10 minutes, then drain off the water, set aside to add in Step 5.
2. Fill a medium stock pot full of water, bring to a boil, then cook the gnocchi according to package directions, when done, drain off the water and set aside to add in Step 7.
3. Place the Italian Herb Ingredients in a small bowl, mix well, set aside.
4. In a large ceramic/enamel-lined soup pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
5. Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients and soaked cashews, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 5 minutes.
6. After 5 minutes, remove from the stove and allow to cool slightly, then place the soup mixture into a high-speed blender. Blend on high until the soup is creamy and emulsified.  Then return the soup mixture to the stock pot, add the Italian Herb Ingredients, stir well, and place back on the stove.
7. Simmer the soup on low for 7 minutes, then add the thawed veggies and cooked gnocchi. Simmer on low for 7 minutes.  Taste test and ramp up any additional spices/herbs as needed.
8. Remove from the stove and allow to sit for 5 minutes for the flavors to marry. Serve and enjoy.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5

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