Vegetarian Gnocchi Soup

I’m always drawn to vegetarian gnocchi soup when I need something warm and filling that won’t leave me feeling heavy. This creamy chickpea gnocchi soup combines pillowy potato gnocchi with vibrant vegetables in a luscious Parmesan broth, and it’s ready in just 35 minutes. It’s loosely inspired by an Olive Garden classic but made entirely vegetarian and perfectly balanced.

I still remember the first time I made this soup on a chilly weeknight when I needed something comforting fast. The smell of garlic and herbs simmering with tender vegetables filled my kitchen, and I knew I had a winner. What makes this vegetarian gnocchi soup so special is how the soft gnocchi melts into the creamy broth while chickpeas add protein and heartiness. It’s become my go-to healthy soup recipe when I want restaurant-quality comfort food without the wait or the heaviness.

What You’ll Need for This Creamy Vegetarian Soup

I always use fresh garlic instead of pre-minced for the best flavor, and I recommend buying a block of Parmesan to grate yourself since it melts so much better than pre-shredded cheese. Here’s everything you need for this easy gnocchi soup:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 4-5 cloves garlic, minced (don’t skip the fresh garlic!)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon rubbed sage (not ground sage – they’re different!)
• 32 ounces vegetable broth (4 cups)
• 15 oz can chickpeas, drained and rinsed
• 1 pound potato gnocchi (fresh or frozen works)
• 1 cup whole milk
• 1 cup shredded Parmesan cheese (freshly grated)
• 2 to 3 cups baby spinach
• Salt and pepper to taste

Pro tip: If you’re using rubbed sage, remember that ½ teaspoon equals roughly ¼ teaspoon ground sage. I prefer rubbed sage for a mellower, more authentic flavor in this vegetarian gnocchi soup.

How to Make This Easy Vegetarian Gnocchi Soup

Step 1: Heat the olive oil in a large pot (at least 5-6 quart capacity) over medium-high heat until it shimmers. Add the diced onion, carrots, celery, and a couple pinches of salt. Cook for 8 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Don’t rush this step since it builds the flavor foundation.

Step 2: Add the minced garlic, thyme, oregano, and sage. Cook for another minute, stirring frequently to prevent the garlic from burning. You’ll know it’s ready when the kitchen smells amazing and the garlic becomes fragrant.

Step 3: Add the drained and rinsed chickpeas and vegetable broth. Stir everything together and bring to a simmer over medium-high heat. This should take about 3-4 minutes.

Step 4: Once simmering, reduce the heat to medium-low and let it simmer for 5 minutes. This allows the flavors to meld together beautifully.

Step 5: Add the gnocchi and cook for another 5 minutes, or until the gnocchi are cooked through and tender. They’ll float to the top when done. Stir gently to prevent gnocchi from sticking to the bottom. If using frozen gnocchi, add an extra 2-3 minutes to the cooking time.

Step 6: Reduce heat to low. Stir in the milk and shredded Parmesan cheese. Keep stirring gently until the cheese melts completely into the broth, creating that signature creamy texture. This takes about 2 minutes.

Step 7: Remove the pot from heat. Stir in the baby spinach and let it sit for a few minutes to wilt naturally in the hot soup. The soup should be creamy and pourable, not thick like stew. Season to taste with salt and pepper, starting with ¼ to ½ teaspoon salt and pepper to taste.

Common mistake to avoid: Don’t let the soup boil after adding the milk and cheese, or it might separate. Keep the heat gentle for the creamiest vegetarian gnocchi soup.

Perfect Pairings for Your Gnocchi Soup

This creamy soup tastes even better with the right sides to complement its rich, savory flavors.

Crusty sourdough bread: The crispy exterior and chewy interior are perfect for soaking up every drop of the creamy Parmesan broth, making this the best side for vegetarian gnocchi soup.

Simple arugula salad: The peppery bite of fresh arugula with lemon vinaigrette cuts through the richness of the soup and adds a fresh, bright contrast.

Garlic breadsticks: Warm, buttery breadsticks with garlic bring extra comfort and are ideal for dunking into this hearty vegetarian soup.

Roasted Brussels sprouts: The caramelized, slightly crispy sprouts add a nutty flavor and extra vegetables to round out your meal.

More Creamy and Comforting Vegetarian Soups

This creamy vegetarian gnocchi soup with its luscious Parmesan broth pairs beautifully with other meatless soups that deliver restaurant-quality comfort. For slow-cooked Mexican flavors, try the Creamy Vegetarian Tortilla Soup loaded with beans, lentils, and smoky spices that cook hands-off in a crockpot. Those seeking lighter vegetable-forward options will love the smooth Roasted Vegetable Soup featuring caramelized root vegetables.

For Italian-inspired variations with different pasta styles, explore the chunky Vegetable Orzo Soup with tiny orzo pasta in rich tomato broth. Add the quick and savory Potsticker Soup Recipe to your rotation for Asian-inspired flavors featuring tender dumplings in ginger-garlic broth, ready in just 30 minutes.

Storing Your Leftover Vegetarian Gnocchi Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s lunch even more delicious.

For reheating, I recommend warming the soup gently on the stove over medium-low heat, stirring occasionally. You can also microwave individual portions in 1-minute intervals, stirring between each interval. Add a splash of milk or broth if the soup has thickened too much.

Pro tip: While you can freeze this vegetarian gnocchi soup for up to 2 months, the texture of the gnocchi and spinach may change slightly after thawing. If you plan to freeze it, I suggest making the soup up to the point before adding the gnocchi and cream, then adding those fresh when you reheat.

Common Questions About Vegetarian Gnocchi Soup