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    Home » All Recipes » Vegan Soups + Stews

    Vegan Tomato Gnocchi Soup

    Published: Jan 4, 2021 · Modified: Aug 26, 2021 by Megan · This post may contain affiliate links.

    9.9K shares
    Jump to Recipe
    vegan tomato gnocchi soup
    creamy vegan tomato gnocchi soup healthy & only 30 mins

    This Vegan Tomato Gnocchi Soup is packed with flavor, easy to make in one pot, and ready in just 30 minutes! Look no further for a truly cozy & comforting dairy-free soup.

    two bowls of soup filled with tomato, gnocchi, spinach, basil, and a piece of sourdough bread

    To celebrate the New Year & Veganuary this entire month will be dedicated to vegan meal ideas! It just so happens that the most requested recipe request I received was... more soups! Luckily, I absolutely love creating hearty dairy-free & vegan soups (and eating them!). 

    This recipe is based on my love for two SGTO favorites- my Vegan Gnocchi with Tomato Cream Sauce and Vegan Gnocchi with Mushrooms & Kale. I am beyond excited to share this delicious dairy-free gnocchi soup next!

    Ingredients:

    While the full list of ingredients for this soup is in the recipe card, here's a quick recap of the simple ingredients you need for this recipe:

    • Shallots
    • Garlic
    • Olive Oil
    • Canned diced tomatoes (diced is best for this soup)
    • Veggie broth (I highly suggest Pacific Foods veggie broth)
    • Oat milk
    • Gnocchi (I used De Cecco Gnocchi for this recipe, but I've also used leftover homemade vegan gnocchi in it which is even better!)
    • Spinach
    • Fresh basil
    • Salt & pepper
    • Dried parsley
    overhead shot of a bowl of soup filled with tomatoes, spinach, basil, gnocchi, and a piece of sourdough bread

    How to make vegan gnocchi soup

    This tomato gnocchi soup couldn't be easier to make! Not only does it only take 30 minutes, but it requires just one pot and stores great as leftovers. 

    First, sauté garlic & shallots

    The first step to making this delicious gnocchi soup is to caramelize those shallots & garlic by cooking them in a little olive oil until translucent. It really takes just 3-5 minutes to give them a nice flavor boost.

    two pictures of shallots and garlic being cooked and mixed with tomatoes and oat milk
    Left: Sautéing shallots & garlic in olive oil, Right: Mixing in tomatoes, oat milk, and veggie broth

    Add tomatoes, broth, & oat milk

    Then, add in the canned tomatoes (I recommend using diced tomatoes for the best soup texture), veggie broth, and Oat Milk.

    Oat milk or coconut milk are my go-to non-dairy milks for a creamy vegan soup. I used coconut milk in my Vegan Wild Rice Mushroom Soup but wanted to use oat milk here for a brothy consistency.

    Bring to boil 

    Once all the liquid has been added, let the soup come to a boil. This gets everything to the right temperature for reheating/cooking the gnocchi!

    two pictures of gnocchi, spinach, and basil being added to pot with tomato soup
    Left: Bringing soup to a boil, Right: Mixing in the gnocchi, spinach, and basil

    Add gnocchi, spinach, & basil

    Once the soup is boiling, add in the packaged gnocchi, spinach, and basil. Reduce the heat to medium and cook everything together for 3-5 minutes until the gnocchi has been cooked through and is soft and tender. The spinach should also wilt and be evenly mixed into the soup.

    dutch oven filled with a tomato, spinach, basil, gnocchi soup

    FAQ & Substitutions:

    Can I make this gnocchi soup gluten-free?

    If you can find or make gluten-free gnocchi, definitely!

    I also think Trader Joe's cauliflower gnocchi (which is vegan & gluten-free) would work super well in this soup. Since it is frozen it may need a little extra cooking time.

    What gnocchi works best in this soup?

    For this recipe, I used store-bought packaged gnocchi that was vegan.

    However, you can also make homemade gnocchi and use it in this tomato basil spinach soup. If using homemade vegan gnocchi in this soup, make sure it has already been cooked/boiled prior to adding it to this soup.

    If the gnocchi is freshly cooked, it doesn't really need additional cooking time in the soup and can be added at the last minute of cooking to warm.

    Can I use frozen gnocchi?

    Yes, just keep in mind, it will increase the cooking time slightly. Add the gnocchi in at the same time as the spinach and basil, but just add slightly more time (probably 1-2 minutes).

    Can I swap gnocchi for pasta or rice?

    If it is pre-cooked, yes. This recipe would not work for cooking pasta or rice directly in the soup since there wouldn't be enough liquid.

    However, if you have any leftover cooked pasta or rice just add it in the last 1-2 minutes of cooking the soup and it should work well.

    Is there a substitute for oat milk?

    es! If you do not want to use oat milk, coconut milk or rice milk will also work. Actually, any lower protein, high-fat milk will work. I don't recommend using soy milk in this recipe as it's pretty high in protein and the acidity of the tomatoes may cause the soy milk proteins to curdle. 

    two bowls of tomato gnocchi soup with slices of sourdough bread on a wood table

    I truly hope you love this super simple Vegan Tomato Basil Gnocchi Soup! It's so flavorful, filling, & truly one of my go-to comfort food recipes during the winter season. Enjoy & Happy Veganuary!

    -TSG

    More vegan soup recipes you will love:

    • Vegan Roasted Red Pepper Tomato Quinoa Soup
    • Vegan Mushroom Wild Rice Soup
    • Vegan Tuscan White Bean Kale Soup
    • Creamy Vegan Sweet Dumpling Squash Soup

    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!

    a bowl of soup filled with tomato, gnocchi, spinach, basil, and a piece of sourdough bread

    Vegan Tomato Gnocchi Soup

    This creamy tomato gnocchi soup is packed with fresh spinach & basil for a cozy dairy-free soup ready in just 30 minutes!
    4.79 from 14 votes
    Print Pin
    Course: Vegan Soups + Stews
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 large bowls
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 2 Tablespoons olive oil
    • 2 shallots diced
    • 5 cloves garlic minced
    • 28 oz canned diced tomatoes
    • 1 teaspoon dried parsley or dried basil
    • salt & pepper to taste I use at least ½ tsp salt & ¼ tsp pepper
    • 2 cups vegetable broth
    • 1 cup oat milk
    • 16 oz vegan gnocchi
    • 3 packed cups spinach
    • 1 cup chopped fresh basil

    Instructions

    • Start by adding the oil to a large soup pot or dutch oven. Once the oil is hot, add in the minced garlic and diced shallots and sauté over medium heat for 3-5 minutes until translucent.
    • Then, add in the diced tomatoes, salt, pepper, and dried parsley and mix together.
    • Once mixed, add in the vegetable broth and oat milk. Mix together and bring to a boil.
    • Once boiling, add in the gnocchi, fresh spinach, and fresh basil. Mix together and cook everything for another 3-5 minutes until the gnocchi is soft and the spinach has wilted.
    • Remove from the heat and serve while hot!

    Notes

    • If using frozen cooked gnocchi vs dried packaged gnocchi, add a few minutes of extra cooking time once the gnocchi is added.
    • If using freshly cooked homemade gnocchi like my vegan gnocchi, add it in once the soup is removed from the heat as it is already fully cooked.
    • Leftovers can be stored in a closed container for 3-4 days in the fridge and up to 1 month in the freezer. 

    Nutrition

    Serving: 1g | Calories: 333kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1170mg | Potassium: 482mg | Fiber: 6g | Sugar: 11g | Vitamin A: 994IU | Vitamin C: 22mg | Calcium: 194mg | Iron: 7mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Nancy says

      January 24, 2022 at 11:59 pm

      5 stars
      I love this soup and make it several times a week. Sometimes I sub coconut milk for the oat milk, but either way is delicious. I usually use cauliflower gnocchi and I also add nutritional yeast. I never have to wonder what I'm making for dinner or lunch. This soup is quick and easy. It's a winner.

      Reply
      • Megan says

        January 25, 2022 at 3:15 am

        Love to hear that! Definitely have to try it with the cauliflower gnocchi myself 🙂

        Reply
    2. Cassy Beckman says

      January 15, 2022 at 3:20 am

      5 stars
      This is an easy to make fantastic soup! Since the first time I made it recently, I've already made it again. So, so good!!

      Reply
      • Megan says

        January 15, 2022 at 4:39 pm

        So happy you're enjoying it!!

        Reply
    3. Jill says

      December 29, 2021 at 10:34 pm

      Can you use soy milk instead of oat milk? Thanks!

      Reply
      • Megan says

        December 29, 2021 at 10:51 pm

        Yep you definitely can! 🙂

        Reply
    4. Nanci says

      January 10, 2021 at 12:42 am

      This soup recipe is delicious!! My husband said it's one of the best things I've ever made! Another SGTO recipe for the win!! Thanks Megan!

      Reply
      • Megan Horowitch says

        January 10, 2021 at 6:20 pm

        Thank you so much for sharing!! So glad to hear it 🙂

        Reply
    5. Tiff says

      January 05, 2021 at 1:17 am

      5 stars
      Wanted to try a new soup since it is so cold out! Didn’t disappoint, very easy recipe to follow! Will make again!

      Reply

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