Who needs noodles?! Gnocchi soup replaces the pasta with pillowy gnocchi for delicious results. With kale, veggies, and lots of herbs and garlic, this easy soup recipe is packed with flavour.

Hearty gnocchi soup in bowl on rustic wood board

Now, don’t get me wrong—I do love soup with noodles, like my Thai coconut curry soup. But somehow gnocchi makes a soup SO much more exciting. I don’t know if it’s the novelty of gnocchi in soup instead of noodles or their irresistible texture, but gnocchi soup is totally worth getting excited about.

I also love that this is a soup you can make a meal out of. With the gnocchi, vegan chicken, and loads of veggies, you won’t be hungry an hour after eating it! If you shy away from making soup for dinner because you don’t feel like it’s substantial enough, this gnocchi soup recipe will change your mind.

Ladleful of gnocchi soup in black Dutch oven

Why You’ll Love This Gnocchi Soup 

  • Easy to make. This soup comes together in just over 30 minutes, making it perfect for a quick weeknight dinner. Even without a long simmering time, it packs in so much flavour!
  • Customizable. Feel free to swap out the vegetables for your favourites or add a different plant protein. There’s a lot of flexibility in this gnocchi soup recipe!
  • Hearty and satisfying. In addition to the potato gnocchi, there’s vegan chicken, kale, and veggies in this soup to make it a filling meal. 
Overhead view of gnocchi soup ingredients with labels

Notes on Ingredients 

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Vegan butter – I love using my homemade vegan butter, but store-bought is fine, or you can simply use extra olive oil instead of butter. 
  • Olive oil 
  • Mirepoix – Yellow onion, celery stalks, carrots are the start of so many soup recipes and this gnocchi soup too.
  • Salt
  • Garlic – There’s plenty of garlic in this recipe for big flavour. You can even add an extra clove or two if you’d like.
  • Flour 
  • Seasonings – Ground black pepper, salt, dried oregano, and dried thyme.
  • Vegetable broth – This vegetable broth made from kitchen scraps is my go-to.
  • Vegan chicken – You could also use seitan for a more budget-friendly option, or this vegan chicken recipe. 
  • Vegan gnocchi – Potato gnocchi or cauliflower gnocchi both work.
  • Tuscan kale

How to Make Gnocchi Soup

  • Sauté the veggies. Cook the onion, celery, and carrots in a large pot with the olive oil, butter, and salt. Once softened, stir in the garlic.
  • Add the flour and seasonings. Stir in the flour, pepper, dried oregano, and dried thyme and cook for 2 minutes. 
  • Simmer. Slowly stir in the vegetable broth, then bring the soup to a boil. Reduce the heat to low and simmer for 5-7 minutes.
  • Finish. Stir in the vegan chicken, gnocchi, and kale. Simmer for another 5-7 minutes, then season to taste with salt and pepper.
Vegan gnocchi soup with kale

Tips for Success

  • Slice the kale thinly. It’s hard to eat large kale leaves in a soup! Make sure the leaves are sliced thinly so they fit into a spoon.
  • Use quality vegetable broth. A good vegetable broth is the backbone of this soup, providing much of its flavour and depth. Homemade is best, but store-bought is fine if you use a brand you trust.
  • Don’t overcook the gnocchi. Be careful not to overcook the gnocchi. As soon as they float to the top, turn off the heat to keep them from getting bloated.


  • Try another protein. White beans, chickpeas, vegan turkey, or your favourite plant-based sausage would be fantastic in this gnocchi soup.
  • Use a different green. Switch out kale for spinach or Swiss chard.
  • Add fennel. Thinly sliced fennel bulbs add a flavourful twist to any soup.
  • Make it creamy. Stir in a few splashes of vegan heavy cream near the end of the cooking time.
Overhead view of bowl of gnocchi soup set on wood board

What to Serve With Gnocchi Soup

This soup really is filling enough to be a meal on its own, but you could pair it with an Italian-inspired salad like this chickpea panzanella. I always like serving it with bread, too. You have to have something to soak up the broth at the bottom of the bowl! Try my rustic olive bread or this garlic and rosemary focaccia bread.

How to Store Leftovers

Transfer leftover gnocchi soup to an airtight container and store it in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.

Bowl of gnocchi soup with kale and vegan chicken

Can I Freeze This Recipe?

I don’t recommend freezing this soup, as the gnocchi will become mushy with freezing, thawing, and reheating. The only way I think it would work is if you freeze the soup without the gnocchi and add it when reheating on the stovetop.

More Hearty Vegan Soup Recipes

Bowl of vegan gnocchi soup with kale and chicken

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Top down view of gnocchi soup with kale and vegan chicken

Gnocchi Soup

With kale, veggies, and lots of herbs and garlic, this easy gnocchi soup recipe is packed with flavour. It makes a hearty, satisfying meal!
5 (from 1 rating)


  • 2 tablespoons vegan butter, 28 grams
  • 1 tablespoon olive oil, 15 ml
  • 1 yellow onion, diced
  • 3 celery stalks, thinly sliced
  • 2 carrots, halved and thinly sliced
  • 1 teaspoon salt, 6 grams
  • 4 cloves garlic
  • ¼ cup flour, 30 grams
  • ½ teaspoon ground black pepper, 1 gram
  • 1 teaspoon dried oregano, 1 gram
  • 1 teaspoon dried thyme, 1 gram
  • 5 cups vegetable broth, 1183 ml
  • 2 pieces vegan chicken, cubed
  • 2 cups vegan gnocchi, 380 grams
  • 1 ½ cups Tuscan kale, sliced thin 100 grams
  • Salt and pepper to taste


  • In a large pot, melt the vegan butter over medium heat. Add the olive oil, onion, celery, and carrots. Season with salt and saute until softened. Add the garlic and saute until fragrant.
  • Add the flour, pepper, dried oregano, and dried thyme to the pot. Stir well to coat the vegetables evenly with the flour. Cook for 2 minutes.
  • Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a boil over medium-high heat and then reduce the heat to low. Let the soup simmer for 5-7 minutes.
  • Add the vegan chicken, vegan gnocchi, and kale to the pot. Simmer for another 5-7 minutes, or until the gnocchi floats to the top.
  • Taste the soup and season with salt and pepper to taste.


To store: Transfer leftover gnocchi soup to an airtight container and store in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.
Calories: 341kcal, Carbohydrates: 59g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Sodium: 2307mg, Potassium: 207mg, Fiber: 5g, Sugar: 5g, Vitamin A: 6809IU, Vitamin C: 12mg, Calcium: 82mg, Iron: 6mg

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