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This creamy vegan gnocchi soup, inspired by Olive Garden, features a savory broth, pantry-friendly vegetables, and rich oat milk, with tender, pillowy gnocchi in every bite. Customize it with your favorite vegan chicken or white beans for a hearty twist.
Originally Published: November 4, 2020 · Date Modified January 9, 2025
This past fall and winter, I’ve been experimenting with new (at least to me) soup recipes. I’ve made my Vegan Zuppa Toscana, and I’ve seen a lot of people sharing this chicken and gnocchi Olive Garden copycat soup. I decided to try my hand and veganizing it….and gosh! Let me tell you…this creamy vegan soup is AMAZING.
To me it tastes almost like a chicken pot pie filling in soup form. It’s thick, creamy, hearty, and can definitely be a whole meal on its own. My husband ate two whole bowls of it just last night.
Emily’s Recipe Notes:
- Flavor: Savory and herby with thyme and rosemary.
- Texture: A creamy broth that thickens even more as it cools with soft, tender gnocchi.
- Customizability: Sub in veggies you have on hand or add in beans instead of plant-based ‘chicken’.
- Time: About an hour- most of this is simmering time.
Why We Love This Soup: I’m a big fan of hearty soups that make a lot of food. This one in particular makes about 6 servings- perfect if you love leftovers like I do. This soup is incredibly hearty and has lots of protein thanks to the plant-based ‘chicken’.
The Ingredients:
If you scroll down to the recipe card below, you’ll notice that a lot of the ingredients are actually spices. While the list may seem a little long, each one adds a layer of flavor that brings the soup together! Here are a few notes about some of the other ingredients:
Ingredient Notes:
Vegan Chicken: I used plant-based chick’n strips by Morningstar Farms. You can use any brand you love, but the key is to pick one without breading. I let them thaw at room temperature for about 20 minutes and then I dice them up.
White Beans: Sub in white beans for the vegan chicken for a whole foods plant-based protein source.
Vegan Chicken Broth: I recommend using Better than Bouillon’s Vegetable Broth Base or their Vegan Chicken Broth Base. I mix 1 1/2-2 tablespoons of this bouillon with 3 1/2 cups of hot water to make the broth. I get mine from Costco and it’s super affordable!
Cauliflower Gnocchi: Feel free to sub in store-bought cauliflower gnocchi for the potato gnocchi (Trader Joe’s makes a great version).
Homemade Gnocchi: if you’re feeling ambitious, you can even make your own homemade gnocchi.
Spinach: Olive Garden’s Chicken & Gnocchi Soup has spinach in it. I chose to omit it here, but you can definitely add in about 1/2 cup of fresh spinach towards the end of cooking.
Add-Ins:
- Dry White Wine: After adding the flour and spices to the veggies, you can add 1/3 cup dry white wine to deglaze the pot. This will add some nice acidity to the broth.
- Cashew Cream: If you want this soup to be even thicker and creamier, you can add in about 1/2-1 cup of cashew cream (made by blending soaked raw cashews with water) or your favorite dairy free heavy cream.
- Canned Tomatoes: Make this into a creamy tomato gnocchi soup by adding in a can of diced tomatoes (or tomatoes with Italian seasoning for even more flavor).
- Nutritional Yeast: For extra flavor, sprinkle in some good ol’ nooch.
- Vegan Parmesan Cheese: Like Violife.
- A squeeze of lemon juice: For a little zest and acidity (you could also add a splash of apple cider vinegar).
what is gnocchi?
If you’re not familiar with gnocchi, it originates from Italian cuisine. While it’s similar to pasta in practice, it’s actually a small dumpling usually made from potatoes.
You can also find gnocchi made from sweet potatoes, pumpkin, cauliflower, and other starchy vegetables. It has a very unique soft texture that pairs well with thick sauces and soups like this!
Most potato gnocchi is accidentally gluten-free, but if you have a gluten allergy, be sure to pick up a brand that specifies that it is gluten-free gnocchi on the package.
Helpful Equipment
- Large Stock Pot or Dutch Oven
- Cutting Board & Sharp Knife
Step By Step Guide
Heat the olive oil over medium-low heat in a large pot or Dutch oven and add the onion. Cook for about 3 minutes.
Add the garlic, celery, carrots, and potatoes and mix to combine. Cook for 2-3 minutes over medium heat until they start to soften.
Sprinkle on the spices and the flour. Stir to evenly coat all the veggies.
Add the vegetable broth and bring to a rolling simmer over medium heat. Simmer for 20-25 minutes over medium-high heat until the potatoes soften.
When the potatoes are soft, add in the oat milk and fresh thyme.
Then add the plant based vegan chicken (or white beans). Let simmer for another 10 minutes to continue to thicken.
Cook the gnocchi according to your package’s instructions. Add the cooked gnocchi to the pot.
Cook the soup for 5 more minutes, then serve!
Serving the Vegan Gnocchi Soup
Spoon the soup while hot into your favorite soup bowl and enjoy! This soup pairs beautifully with crusty bread, perfect for dipping into the creamy broth.
Note: As the soup cools, it will thicken and become even creamier.
This soup is definitely hearty enough on its own to be a complete meal. But if you’d like, you could pair it with one of these sides:
- Homemade Focaccia: Perfect for dipping into the creamy broth and soaking up all the flavors.
- Vegan Caesar Salad: A crisp, refreshing side that definitely complements the rich and hearty soup.
Storage
You can keep this soup in an airtight container in the fridge for 5-7 days. Like most soups, it tastes even better the next day!
It may thicken up more after the first day because of the potatoes and gnocchi, but you can thin it out with a little more veggie stock. Good to go!
Helpful Tips for Amazing Gnocchi Soup
- Use Unsweetened Vegan Milk: Plain, unsweetened plant-based milk works best to keep the soup’s flavors balanced. Extra creamy oat milk is a great choice for adding richness and a velvety texture without overpowering the savory broth. If using homemade plant-based milk, strain it well to keep the soup smooth.
- Simmer to Reduce the Broth: Letting the soup simmer uncovered helps the broth thicken naturally while concentrating the flavors. Stir occasionally to prevent anything from sticking to the bottom of the pot and to keep the cooking even.
- Add the Vegan Chicken Toward the End of Cooking: Add the vegan chicken in the last 10 minutes of cooking so it warms through while keeping its texture intact. For a protein-packed alternative, white beans can also be added at this stage.
Creamy Vegan Gnocchi Soup (Olive Garden Copycat!)
Ingredients
Veggies, Broth, Gnocchi:
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced (188g)
- 3 cloves garlic, minced (about 23g or 2 ½ tbsp)
- 3-4 stalks celery, or 1 ½ cups diced (about 160g)
- 5 medium carrots, peeled and diced (or shredded)- about 220g
- 2-3 large Yukon gold potatoes, peeled and diced (about 440g)
- 3 ½ cups vegetable stock, or use 1 ½ tbsp Vegetable Better Than Bouillon Paste mixed with 3 ½ cups hot water
- 2 ½ cups unsweetened plain oat milk, or unsweetened plain soy milk
- 1 lb potato gnocchi
- 10 oz Morningstar Farms Vegan Chick’n Strips, thawed slightly and diced- or sub. 1 15-oz can of rinsed white beans
- ½ cup fresh spinach, optional
Spices:
- ¼ tsp dried ground thyme, or sub 1 tsp regular dried thyme
- 2 tsp poultry seasoning
- 1 tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp black pepper, plus more to taste
- ¾ tsp fine table salt, plus more to taste
- 1 dried bay leaf
- ¼ cup all-purpose flour, (30g) to thicken the soup
Serving:
- 1-2 sprigs fresh thyme
- Fresh chopped rosemary, salt & black pepper, add to taste
Instructions
- Heat olive oil over medium-low heat in a large stock pot or Dutch oven. Sauté the onion until translucent, about 3 minutes, then add the garlic, celery, and carrots. Cook for another 3 minutes, stirring occasionally, until the celery softens slightly.2 tbsp extra virgin olive oil, 1 medium yellow onion, 3 cloves garlic, 3-4 stalks celery, 5 medium carrots
- Stir in the diced potatoes, spices, and flour, making sure the vegetables are evenly coated.2-3 large Yukon gold potatoes, ¼ tsp dried ground thyme, 2 tsp poultry seasoning, 1 tsp garlic powder, ½ tsp dried parsley, ¼ tsp black pepper, ¾ tsp fine table salt, 1 dried bay leaf, ¼ cup all-purpose flour
- Cook for another minute then pour in the vegetable broth and bring to a rolling simmer. Cook uncovered for 20-25 minutes, or until the potatoes are tender.3 ½ cups vegetable stock
- Add the oat milk, diced vegan chicken, and fresh thyme, and let the soup simmer for 10 more minutes to thicken further. Meanwhile, prepare the gnocchi according to the package instructions.2 ½ cups unsweetened plain oat milk, 10 oz Morningstar Farms Vegan Chick’n Strips, 1-2 sprigs fresh thyme, 1 lb potato gnocchi
- Stir the cooked gnocchi and spinach (if using) into the soup and let it simmer on low for another 3-5 minutes. Adjust salt, pepper, and fresh herbs like thyme or rosemary to taste.Fresh chopped rosemary, salt & black pepper, ½ cup fresh spinach
- Serve warm and enjoy! The soup will thicken and develop a creamier texture as it cools. For an even creamier texture, add 1/2 cup – 1 cup of cashew cream (see notes).
Recipe notes
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Made this last night, and it is absolutely delicious! It will be a definite keeper!
This was delicious! I subbed celery for a frozen pea mix that i had on hand. So delicious and perfect for the winter weather.