This Vegan Spinach Artichoke Gnocchi Soup can be made in just 30 minutes! It's creamy, packed with veggies, & tastes just like your favorite dip in soup form.
From using artichokes in my Vegan Spinach Artichoke Pasta to my Tomato Artichoke Salad, to roasting artichokes in the oven- they are truly one of the most delicious ingredients to cook with!
It was only natural to turn my love for spinach and artichokes into an epic soup recipe with the added bonus of gnocchi. Just take my Vegan Tomato Gnocchi Soup as one example of how delicious gnocchi is in a creamy vegan soup!
Ingredients:
Ingredient notes:
- Gnocchi: I used pre-cooked packaged gnocchi for this soup. However, you can also use my homemade vegan gnocchi in this soup. If using packaged gnocchi I recommend Bella Terra Gnocchi.
- Artichokes: I used Reese quartered artichoke hearts. They are unseasoned but do have salt added which means you can add less salt to the soup. Any brand of canned quartered artichoke works though!
- Nutritional Yeast: This gives the soup a "cheesy" flavor while keeping it vegan. There isn't a great substitute for it as nothing quite has the same flavor.
- If you don't like it you can omit it or try adding some vegan parmesan to the soup instead.
- Coconut milk: It's super important to use full-fat coconut milk to get this soup extra creamy. You could try substituting for cashew cream, but other milk alternatives like almond or oat milk will lead to a thinner soup.
- If you want to try with cashew cream, soak ½ cup of cashews in boiling water for 30 minutes, then strain & blend with 1 cup of fresh water.
How to make vegan spinach artichoke soup
Saute the veggies
First, melt the vegan butter in a large pot or dutch oven. Then, add in the onions and garlic and saute for 2-3 minutes.
Next, add in the canned artichokes, salt, & pepper and saute everything together for another 3 minutes.
Continue cooking the soup
Add the vegetable broth and coconut milk and bring the soup to a simmer.
Once the soup is simmering add the gnocchi and lemon juice. Cook for about 3 minutes or just enough time to cook the gnocchi until it is soft and chewy throughout.
Finally, turn off the heat and add in the spinach.
Stir together until the spinach wilts and starts to cook. Just make sure not to overcook the spinach here!
Then, remove the soup from the heat. Serve immediately with freshly cracked black pepper on top!
FAQ & Tips:
Can I make this creamy gnocchi soup gluten-free?
Yes! The only change you'll need to make is using gluten-free gnocchi. Alternatively, you could add cooked rice or a cooked gluten-free noodle in place of the gnocchi.
How do I store leftover spinach artichoke soup?
Soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Please keep in mind it will thicken quite a bit as the gnocchi and creamy broth are left to sit.
If you want a thinner soup for leftovers, just add a little extra broth to the soup before reheating it!
I can't wait for you to try this creamy Spinach Artichoke Gnocchi Soup! You seriously won't believe it's vegan and it looks so decadent for a quick 30-minute recipe. Enjoy!
-TSG
More vegan soup recipes you will love:
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Vegan Spinach Artichoke Gnocchi Soup
Ingredients
- 3 Tablespoons vegan butter
- ½ large onion diced
- 5 cloves garlic minced
- 14 ounce can artichoke hearts strained & rinsed
- salt & pepper add to taste
- 15 ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1-2 Tablespoons nutritional yeast add 2 for a "cheesier" flavor
- 16 ounces vegan gnocchi
- 1 Tablespoon lemon juice
- 3 cups spinach
- freshly cracked pepper as garnish on cooked soup
Instructions
- First, prep the veggies by dicing the onion and mincing the garlic.
- Add the butter to a large saucepan or dutch oven and melt over medium heat. Once the butter is hot and bubbling, add the diced onion and minced garlic. Stir and cook for 2-3 minutes.
- Strain and rinse the canned artichokes. Then, add them to the pot along with salt & pepper to taste. I like to start off with ½ teaspoon salt & ¼ teaspoon pepper and add more if needed once the soup is finished. Stir and cook everything together for another 3 minutes.
- Next, add in the full-fat coconut milk, vegetable broth, and nutritional yeast. Stir and bring the soup to a simmer.
- Once simmering, add the gnocchi and lemon juice. Continue cooking at a simmer for about 3 minutes or until the gnocchi is soft, chewy, and cooked throgh.
- Turn off the heat and add in the spinach. Stir the spinach into the soup until it begins to wilt, then remove the pot of soup from the heat. If desired, season with additional salt & pepper at this time.
- Serve the soup warm with a garnish of freshly cracked pepper on top. Enjoy!
Erica says
Five stars although I did make a few tweaks. Halved the coconut milk - made up for it with more broth and boosted it with white beans. Absolutely delicious!
Faith says
So good! I used extra creamy oatmilk instead of coconut and I found it wasn’t too thin
Megan says
So glad that worked just as well 🙂 Thanks for the review!
Kenzie says
This was so easy and so good. I’ll
Definitely be making it again.
Megan says
So glad you like it!
Emily says
I made this once as is, so good! Wondering if it can be made in a slower cooker? Just add spinach at end?
Megan says
Honestly not sure as I don't own a slow cooker! The gnocchi may fall apart if cooked too long but you can always try adding the gnocchi and spinach closer to the end.
Nica says
Simple but delicious!!
Teal says
10/10! This was a great change in my regular meal flavors. I'm definitely going to make this again.
Naomi says
Delicious, comforting, umami, and sooo easy to make with pantry staples. Definitely going to be in my weeknight rotation.
Megan says
So glad you enjoyed this gnocchi soup!