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    Home » All Recipes » Vegan Soups + Stews

    Vegan Spinach Artichoke Gnocchi Soup

    Published: Jan 12, 2023 by Megan · This post may contain affiliate links.

    Jump to Recipe
    soup with text overlay "vegan spinach artichoke gnocchi soup, creamy & 30 mins!".

    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.

    bowl of creamy soup with artichokes, spinach, gnocchi, and onion.

    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:

    labeled ingredients for spinach artichoke gnocchi soup.

    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.

    pot with onions garlic and canned artichokes.

    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.

    adding coconut milk broth and spinach to soup.

    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!

    large pot of soup with gnocchi, artichokes, spinach, and a wooden spoon.

    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!

    two bowls of soup with artichokes, spinach, gnocchi, and ground pepper.

    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:

    • Vegan Tomato Gnocchi Soup
    • Vegan Mushroom Wild Rice Soup
    • Vegan Dumpling Stew
    • Vegan Butternut Squash Apple Soup with Sourdough Croutons

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of creamy soup with artichokes, spinach, gnocchi, and onion.

    Vegan Spinach Artichoke Gnocchi Soup

    This creamy gnocchi soup is filled with spinach, artichokes, and
    5 from 1 vote
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 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!

    Nutrition

    Serving: 1bowl | Calories: 525kcal | Carbohydrates: 54g | Protein: 9g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 1613mg | Potassium: 452mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2364IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 8mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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