Description
This Vegan Chicken Gnocchi Soup is just like Olive Garden’s creamy gnocchi soup, without the meat and dairy! It’s a hearty soup made with a creamy broth, soft pillowy gnocchi, tender spinach, and your favorite vegan chicken. Ready in 40 minutes!
Ingredients
- 3 tablespoons vegan butter
- 1 small onion, diced
- 1 stalk celery, diced
- ½ teaspoon salt
- ½ cup carrots, julienned
- 3 cloves garlic
- ½ teaspoon fresh thyme
- 3 tablespoons all-purpose flour
- 4 cups vegan chicken broth
- 8 oz vegan chicken, shredded or chopped into bite-size pieces
- 16 oz potato gnocchi
- 1 cup spinach
Tofu cream:
- 1 block (16 oz) silken tofu
- 1 cup non-dairy milk
- 2 tablespoons nutritional yeast
Equipment
- High-speed blender
- Large pot
- Spatula
Instructions
- Make the tofu cream. In a high-speed blender, combine the silken tofu, non-dairy milk, and nutritional yeast. Blend until completely smooth and set aside.
- Sauté the aromatics. Heat a large pot or Dutch oven over medium heat. Once hot, melt the vegan butter. Add the onion, celery, and salt, and sauté for 5 minutes, or until softened. Next, add the carrots, fresh garlic, and thyme, and cook for another 2 minutes.
- Add flour. Once the aromatics are sautéed stir in the all-purpose flour until combined. Cook for another minute, stirring constantly.
- Stir in the liquids. Add the broth one cup at a time, stirring between each addition. Add the tofu cream and stir again until well combined. Cover and simmer for 10 minutes, stirring occasionally.
- Add vegan chicken, gnocchi, and spinach. Simmer for another 4-5 minutes, uncovered. If using frozen chicken that is in large pieces, use kitchen sheers to cut into smaller pieces. Lastly, stir in the spinach until just wilted.
- Serve. Season with additional salt and black pepper to taste, then serve immediately while warm. Enjoy!
Notes
- Freezing: Unfortunately, this soup will not freeze well. Soups made with potatoes and creamy ingredients tend to become grainy upon thawing and do not taste as good as they do fresh.
- Gnocchi: We wouldn’t recommend frozen gnocchi, but fresh gnocchi will work. Fresh gnocchi requires a much shorter cooking time. If using, add in with the spinach and heat until just warmed through and pillowy. Frozen gnocchi may work well, too, but can
- Gluten-free: When made with a gluten-free flour blend and potato gnocchi, this is both a vegan and gluten-free gnocchi soup! Additionally, make sure to use a store-bought chicken that is naturally gluten-free – some brands, similar to our Vegan Chicken Nuggets, will contain vital wheat gluten for its naturally chewy texture.
- Storage: This vegan gnocchi soup will keep in an airtight container for 3-4 days. Reheat leftovers in the microwave or in a medium pot over medium-low heat until warmed through.