Description
A creamy, hearty, and healthy Tuscan vegan gnocchi soup made gluten free—perfect for a cozy lunch or nourishing weeknight dinner. This plant-based soup features pillowy gnocchi, a velvety coconut milk broth, and a rainbow of veggies for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth (gluten free if needed)
- 1 can (15 ounces) diced tomatoes, with juices
- 1 can (15 ounces) full-fat coconut milk
- 1 pound gluten free vegan gnocchi
- 2 cups chopped kale (stems removed)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/3 cup nutritional yeast
- Juice of 1 lemon
- Fresh basil, for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring, until softened.
- Stir in the garlic, Italian herbs, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in the vegetable broth and diced tomatoes (with juices). Bring to a gentle boil.
- Reduce heat, add coconut milk, and simmer for 5 minutes.
- Add the gnocchi. Simmer for 3-4 minutes, or until gnocchi float and are cooked through.
- Stir in kale, beans, and nutritional yeast. Cook for another 3-4 minutes, until the kale is wilted.
- Finish with lemon juice. Taste and adjust salt, pepper, or lemon as needed.
- Ladle into bowls, top with fresh basil, and serve hot.
Notes
For best results, use full-fat coconut milk for a creamy texture. Swap kale for spinach if desired, or use your favorite gluten free pasta instead of gnocchi. Adjust red pepper flakes to taste for more or less heat. Leftovers keep well in the fridge for up to 3 days; gnocchi may soften further upon reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 340
- Sugar: 6
- Sodium: 780
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 7
- Protein: 8
Keywords: Tuscan vegan gnocchi soup, gluten free lunch, healthy vegan soup, vegan soup, Italian soup, dairy free soup, plant-based soup, easy lunch, weeknight dinner