There's nothing more comforting than a warm bowl of soup on a chilly night, and this veggie gnocchi soup delivers all the cozy vibes. It's loaded with tender vegetables, pillowy gnocchi, and lightly thickened broth that tastes like it simmered all day long. This is the recipe I turn to when I want something nourishing, hearty, and fast enough for a busy weeknight.
Why You'll Love This Gnocchi Soup
- Cozy and satisfying - Feels like classic comfort food but without cream or dairy.
- Quick and weeknight-ready - Ready in under 30 minutes
- Vegetable-packed - Loaded with nutritious carrots, celery, peas, and corn.
- Family-approved - A warm, hearty bowl even picky eaters love.
- Easily adaptable - Make it vegan, gluten-free, or protein-packed with simple tweaks.
If you like cozy soups like this, you might also enjoy my minestrone for another bowl of comfort.
Ingredients
This soup uses simple ingredients that you may already have on hand.
- Gnocchi: I use frozen potato gnocchi for convenience. Check labels to make sure they're dairy-free and gluten-free if needed. Shelf-stable and fresh refrigerated gnocchi also work great.
- Vegetables: Onion, celery, carrot, and garlic create a classic soup base. Frozen peas and corn add sweetness and color.
- Dairy-free Butter: Helps create a light roux to thicken the stock. I like Miyoko's, but any butter will work here.
- Flour: Thickens the soup. Use a 1:1 gluten-free flour blend if needed.
- Vegetable or chicken stock: Use low-sodium stock if you're watching your salt intake
- Thyme: Adds an herbal note. Fresh works best, and I highly recommend garnishing the soup with a few fresh leaves. Dried will also work while cooking the soup. You can also substitute rosemary or Italian seasoning.
How To Make Veggie Gnocchi Soup
Step 1: Sauté the onion, carrot, celery, and garlic.
Step 2: Sprinkle in the flour and cook for 1-2 minutes.
Step 3: Add the thyme, salt, pepper, and stock, then bring to a gentle boil. Stir well to avoid any lumps of flour.
Step 4: Gently add the gnocchi, peas, and corn. Simmer for 3-4 minutes, until the gnocchi float.
Tips For Perfect Gnocchi Soup
- Watch the gnocchi closely, because overcooking can make them gummy. They're ready when they float.
- Stir gently and slowly, or you could break the gnocchi apart.
- Use good stock. Since the stock forms the base of your soup, it's going to play an important role in the overall flavor. I like Kitchen Basics chicken stock.
- Don't skip the fresh thyme, especially to garnish the soup. It adds so much herbaceous flavor!
Variations & Add-ins
Gluten-Free: You can make this gluten-free by using gluten-free gnocchi and substituting a gluten-free flour blend.
High Protein: Add extra protein by mixing in cooked shredded chicken, white beans, chickpeas, or sausage.
Storing Leftovers
This soup is best enjoyed immediately, as some gnocchi could become mushy and gummy if they sit in the stock too long. If you're making this ahead of time, I recommend storing the gnocchi separately from the soup if possible. With that said, I have left the gnocchi in the soup overnight and ate leftovers the next day. The gnocchi were just a little soft for my taste.
Store leftovers in the refrigerator up to 3 days. Reheat the soup gently on the stovetop over low heat.
Frequently Asked Questions
Yes! They'll cook a little faster, though, so add them at the very end and watch them closely to avoid overcooking.
Don't overcook them. Cook them just until they float, then serve immediately. They'll continue to soften the longer they rest in the stock.
For best results, freeze the soup without the gnocchi. They tend to fall apart once the soup is thawed.
What To Serve With Gnocchi Soup
- Crusty bread or garlic toast
- A simple green salad
- Grilled paninis
Veggie Gnocchi Soup
Ingredients
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 1 onion finely diced
- 2 carrots peeled and finely diced
- 3 tablespoon dairy free butter olive oil works, too
- 2 sprigs fresh thyme leaves removed
- 3 tablespoon all purpose flour
- 62 oz veggie or chicken stock
- 16 oz potato gnocchi check to ensure they're dairy free
- 1 cup frozen corn
- 1 cup frozen peas
- salt and pepper to taste
Instructions
- Heat a large soup pot over medium low heat.
- Melt the nondairy butter, then add the celery, garlic, onion, and carrots.
- Cook for 5 minutes, until the veggies soften.
- Add the flour, one tablespoon at a time, stirring constantly so that it doesn’t burn. Cook for one minute. If it's really sticking to the bottom of the pan, move the pan off the heat and give it a splash of stock.
- Salt and pepper the veggies, then add the thyme and stock. Bring the stock to a boil, then gently add your gnocchi, corn, and peas.
- Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper to taste as needed.
- Garnish each bowl with freshly cracked pepper and more fresh thyme leaves. Don't skip this step, it really is chef's kiss!
Amy P says
This is my favourite soup of all time. It is now my soup. When my family is hungry I'll say "I'll make the soup" and it will be this soup. I'm distraught that there aren't more comments on this delicious post!
milkfreemom says
Hi Amy! I'm so glad you and you're family like the soup!
michele says
I agree with Amy, this soup is delicious and there should more people on here raving about it! It is super easy to make and perfect for my toddler with food allergies and husband who loves comfort food!
Seth says
This soup is wonderful. My family loves veggie soup. we are trying to go completely gluten and dairy free, so had to make small alterations but I love it and I love potato gnocchi :). Thank you for giving our family a new favorite.
Johanna says
This recipe turned out so well! I didn't have any gnocchi, so I used wide egg noodles instead. As a result, I needed to add an extra three tablespoons of flour to the broth to get the same consistency as that of the picture. This was so good! It's now in the regular recipe rotation at our house 🙂