Name: Vegan Chickpea Gnocchi Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 1 cup sliced carrot; 1 cup sliced celery; 6 cloves garlic, thinly sliced; 2 teaspoons dried thyme; 1 teaspoon dried oregano; 1 teaspoon dried sage; 32 oz vegetable broth; 1 can (13.5 oz) full-fat coconut milk; 1 can (15 oz) chickpeas, drained; 16 oz frozen vegan potato gnocchi; Kosher salt and fresh cracked pepper to taste; 1 cup shredded vegan Parmesan (optional); 2 cups fresh chopped kale or spinach; 1 teaspoon apple cider vinegar; Fresh parsley for garnish; Crushed red pepper or smoked paprika (optional)

Jump to Recipe·Print Recipe

Last updated on February 4, 2026

##Introduction

Do you ever crave a bowl of something warm and comforting that still feels light and nourishing—like the kind of soup that makes you sigh and put your feet up? I remember the first time I tried a vegan gnocchi soup: I burned my tongue because I couldn’t wait, and I laughed at myself between sips. If you’re new to plant-based soups or intimidated by gnocchi, here’s a little reassurance: this Vegan Chickpea Gnocchi Soup is forgiving, straightforward, and perfect for beginners. If you like creamy, veggie-forward broths, you might also enjoy my take on a creamy broccoli cheddar soup that’s just as cozy in a different way.

##A Quick Look at This Vegan Chickpea Gnocchi Soup Recipe

This Vegan Chickpea Gnocchi Soup balances comforting creaminess with real nutritional value. Chickpeas supply plant-based protein and filling fiber, while the kale or spinach and carrots add vitamins A and K along with antioxidants. Using full-fat coconut milk keeps the texture rich without dairy, and the frozen vegan potato gnocchi offers satisfying carbohydrates for a well-rounded bowl. Overall, this recipe is fiber-rich, low in added sugar, and a good option for a nourishing weeknight meal or make-ahead lunch that fits into a balanced eating pattern.

##Ingredients You’ll Need for Vegan Chickpea Gnocchi Soup

Below I break the recipe into the basics you absolutely need, small extras that add flavor or texture, and handy swaps or shortcuts that keep the recipe flexible for busy days.

Essentials

2 tablespoons olive oil — for sautéing and depth of flavor
1 yellow onion, diced — builds the aromatic base
1 cup sliced carrot — sweetness, vitamin A, and texture
1 cup sliced celery — savory balance and fiber
6 cloves garlic, thinly sliced — flavor and fragrance
2 teaspoons dried thyme — earthy herb notes
1 teaspoon dried oregano — subtle savory backbone
1 teaspoon dried sage — warm, slightly peppery lift
32 oz vegetable broth — the main liquid and flavor medium (choose low-sodium to control salt)
1 13.5 oz can full-fat coconut milk — creates the creamy body without dairy
1 15 oz can chickpeas, drained — protein, fiber, and substance
16 oz frozen vegan potato gnocchi — chewy comfort and carbs to make it filling
Kosher salt and fresh cracked pepper to taste — essential seasoning

Optional add-ons

1 cup shredded vegan Parmesan — melts into the soup for a richer umami finish (optional)
2 cups fresh chopped kale or spinach — leafy greens for vitamins and color
1 teaspoon apple cider vinegar — brightens the flavors at the end
Fresh parsley for garnish — fresh herbal note
Crushed red pepper or smoked paprika — if you want a bit of heat or smoky depth

Substitutions and shortcuts

Olive oil: you can swap for avocado oil or light olive oil if you prefer a neutral flavor.
Yellow onion: shallots or 1/2 a sweet onion work in a pinch; more shallots will make it subtly sweeter.
Carrot and celery: frozen mirepoix mix is a time-saving shortcut; sauté straight from frozen a little longer.
Garlic: 1 1/2 teaspoons garlic powder can substitute in emergencies (fresh is always best).
Dried herbs: 1 tablespoon Italian seasoning can replace thyme, oregano, and sage one-for-one.
Coconut milk: for lower fat, use light coconut milk or unsweetened oat milk plus a tablespoon of tahini for creaminess, though the flavor will be slightly different.
Chickpeas: use 1 1/2 cups cooked dried chickpeas if you prefer to cook your own.
Frozen vegan gnocchi: if you can’t find vegan gnocchi, small shapes of vegan pasta (like mini shells) will work; just watch the cooking time.
Vegan Parmesan: nutritional yeast is a lighter, pantry-friendly option for a cheesy note.
Greens: chard or baby bok choy can be swapped for kale/spinach.
Make-ahead shortcut: sauté the aromatics and freeze the base in a zip-top bag; add the gnocchi and cream when reheating.

##How to Make Vegan Chickpea Gnocchi Soup Step-by-Step

I like to think of this recipe as a friendly, low-stress method for turning pantry staples into something comforting and balanced. Below I walk through the steps with small technique notes that help protect nutrients and flavor.

Prepare your ingredients
- Dice the onion, slice the carrot and celery, thinly slice the garlic, and chop the greens. Prepping everything before you heat the pan keeps the cooking flow easy and prevents overcooking. I find smaller, even pieces cook more quickly and release more flavor.
Warm the olive oil and sauté the aromatics
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, sliced carrot, and sliced celery with a few pinches of kosher salt and fresh cracked pepper. Sauté for about 6–8 minutes until the onions turn translucent and the vegetables have softened. Salt helps draw moisture out of the onions and vegetables, speeding caramelization and deepening flavor.
Add garlic and dried herbs
- Stir in the thinly sliced garlic, 2 teaspoons dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried sage. Cook for another 45–60 seconds until fragrant. Be careful not to let the garlic brown—garlic becomes bitter when overcooked. Cooking the herbs briefly helps them bloom and release essential oils into the oil.
Add chickpeas and frozen gnocchi
- Add the drained 15 oz can of chickpeas and the 16 oz bag of frozen vegan potato gnocchi to the pot. Stir well so the chickpeas and gnocchi mix with the aromatics and herbs. This step lets the starches from the gnocchi mingle with the base flavors before you add liquid.
Pour in liquid and simmer gently
- Pour in 32 oz vegetable broth and 1 13.5 oz can full-fat coconut milk. Season with kosher salt and fresh cracked pepper to taste. Bring the mixture to a gentle simmer over medium heat. I prefer a gentle simmer rather than a vigorous boil to keep the coconut milk from separating and to maintain a silky texture.
Cook until gnocchi is tender
- Reduce heat slightly and simmer uncovered for 6–10 minutes, stirring occasionally, until the gnocchi is tender and heated through. Frozen gnocchi cook quickly; test a piece at 6 minutes. Overcooking will make them gummy, so keep an eye on texture.
Finish with greens, vinegar, and cheese
- Remove from heat and stir in 1 cup shredded vegan Parmesan if using, 2 cups fresh chopped kale or spinach, and 1 teaspoon apple cider vinegar. The residual heat wilts the greens and melts the vegan cheese a bit. The vinegar brightens the overall flavor and balances the richness of the coconut milk.
Adjust seasoning and serve
- Taste and adjust salt and pepper. Serve immediately with a sprinkle of parsley and extra vegan Parmesan if desired.

Tips to preserve nutrients and flavor

Use lower heat for the longest portion of cooking; gentle simmering keeps vitamins in the greens from degrading rapidly.
Add delicate greens at the end to preserve their texture and nutrient content.
Choose low-sodium broth and control salt yourself—this helps keep the sodium levels reasonable while allowing the natural flavors to shine.
If you want firmer beans and more protein texture, lightly mash half the chickpeas before adding them; that creates a creamier body without losing whole-bean texture.

##Common Mistakes to Avoid

Even simple recipes can go sideways with a few small stumbles. I’ve made these mistakes myself, and once you know them, they’re easy to avoid.

Mistake 1: Overcooking the gnocchi

Gnocchi cooks quickly, and frozen gnocchi can become gummy if left in a rolling boil for too long. Keep the simmer gentle and start checking at the 6-minute mark. Aim for tender with a little bite.

Mistake 2: Adding greens too early

If you throw kale or spinach into the pot while it’s still boiling rapidly, you’ll end up with limp, overcooked greens that lose flavor and nutrients. Add them off the heat so they wilt gently from residual warmth.

Mistake 3: Skipping the final acid

That teaspoon of apple cider vinegar is small but important—it brightens the coconut-rich broth. Don’t skip adding a touch of acid at the end to balance flavors; lemon juice works if you don’t have vinegar.

##Serving Suggestions for Vegan Chickpea Gnocchi Soup

This soup is versatile and pairs well with simple sides and toppings that keep the meal balanced and satisfying.

Rustic bread and olive oil

A thick slice of whole-grain or sourdough toasted and brushed with olive oil is perfect for scooping and enjoying the creamy broth. For a lower-carb option, serve with a side salad instead.

Light salad with citrus vinaigrette

A simple salad of mixed greens, radish, and cucumber dressed with lemon and a little olive oil complements the richness of the soup and adds fresh crunch to the meal.

Quick protein-boost ideas

If you want more protein, sprinkle toasted hemp seeds or pumpkin seeds on top. For a nut-free option, add extra chickpeas or a side of roasted tempeh when you serve it for a heartier dinner.

Conclusion

I love how this Vegan Chickpea Gnocchi Soup feels like a hug in a bowl without being heavy. It’s simple to make, easy to customize, and supports a health-conscious routine by offering fiber, plant protein, and leafy greens in each serving. If you try a variation or make it as part of a weekly meal prep, I’d love to hear what you change. For inspiration from another take on a vegan gnocchi-style dish, check out this write-up of the Olive Garden Vegan Gnocchi Soup – Midwest Foodie which complements the flavors here nicely.

##FAQs About Vegan Chickpea Gnocchi Soup

Q1: How long does Vegan Chickpea Gnocchi Soup keep in the fridge?
A1: Vegan Chickpea Gnocchi Soup keeps well for about 3–4 days refrigerated in an airtight container. Reheat gently on the stove over low heat to avoid overcooking the gnocchi; you may want to add a splash of broth or water if it has thickened.

Q2: Can I freeze Vegan Chickpea Gnocchi Soup?
A2: I don’t usually recommend freezing this exact version with the gnocchi because the texture can change after freezing and thawing—the gnocchi may become softer. If you need to freeze, consider freezing the soup base (without gnocchi or greens) and adding gnocchi when you reheat.

Q3: Is Vegan Chickpea Gnocchi Soup suitable for meal prep?
A3: Yes—prepare the base (sautéed aromatics, chickpeas, broth, and coconut milk) and portion into containers. Add gnocchi and fresh greens just before reheating for best texture. This method keeps components tasting fresh and avoids soggy gnocchi.

Q4: Can I make Vegan Chickpea Gnocchi Soup nut-free and soy-free?
A4: Absolutely. The recipe as written is nut-free and soy-free if you use a vegan Parmesan that doesn’t contain soy. Swap vegan Parmesan for nutritional yeast if you need to ensure soy-free status.

Q5: How can I increase the protein in Vegan Chickpea Gnocchi Soup?
A5: To boost protein, add extra chickpeas, a can of white beans, or top servings with toasted hemp seeds. Another option is to serve the soup with a side of roasted tempeh or a scoop of your favorite plant-protein salad.