Vegan Spinach Artichoke Gnocchi Soup Recipe
This Vegan Spinach Artichoke Gnocchi Soup is a creamy, comforting dish packed with tender gnocchi, hearty artichoke hearts, and nutrient-rich spinach. Made with coconut milk and nutritional yeast, it offers a rich, cheesy flavor without any dairy. Perfect for a cozy meal that’s both satisfying and plant-based.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Vegetables
- 1/2 large onion, diced
- 5 cloves garlic, minced
- 14 ounce can artichoke hearts, strained and rinsed
- 3 cups fresh spinach
Liquids & Dairy Alternatives
- 3 tablespoons vegan butter
- 15 ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon lemon juice
Seasonings & Others
- Salt and pepper, to taste
- 1-2 tablespoons nutritional yeast (2 tablespoons for more cheesy flavor)
- 16 ounces vegan gnocchi
- Freshly cracked pepper, for garnish
Instructions
- Prep the Vegetables: Dice the onion and mince the garlic finely to prepare them for sautéing.
- Sauté Onion and Garlic: Melt the vegan butter in a large saucepan or Dutch oven over medium heat. Once hot and bubbling, add the diced onion and minced garlic. Stir continuously and cook for 2-3 minutes until softened and fragrant.
- Add Artichokes and Seasonings: Strain and rinse the canned artichoke hearts thoroughly. Add them to the pot along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for an additional 3 minutes to blend flavors.
- Add Liquids and Nutritional Yeast: Pour in the full-fat coconut milk and vegetable broth, then sprinkle in the nutritional yeast. Stir well and bring the mixture to a gentle simmer.
- Cook Gnocchi: Once the soup is simmering, add the vegan gnocchi and lemon juice. Continue to cook at a simmer for about 3 minutes, or until the gnocchi are soft, chewy, and cooked through.
- Wilt the Spinach: Turn off the heat and stir in the fresh spinach until it just begins to wilt. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with freshly cracked pepper. Serve warm and enjoy the creamy, flavorful soup.
Notes
- For a cheesier flavor, use 2 tablespoons of nutritional yeast instead of 1 tablespoon.
- Use vegan gnocchi to keep this soup fully plant-based.
- Full-fat coconut milk adds creaminess; light coconut milk can be substituted but will result in a thinner consistency.
- Adjust salt and pepper according to your taste preferences and dietary needs.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
