This Olive Garden vegan gnocchi soup is a creamy, cozy copycat of the classic—made completely dairy-free and meat-free. With pillowy potato gnocchi, tender vegetables, and a rich plant-based broth, it delivers the same comforting flavor you love from Olive Garden, using simple vegan ingredients. One pot, easy steps, and perfect for leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 carrots thinly sliced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 tablespoons cornstarch or all-purpose flour
- 4 cups vegetable broth
- 1½ cups unsweetened oat milk or cashew milk
- 1 teaspoon Italian seasoning
- 2 tablespoons nutritional yeast
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 16 ounces vegan potato gnocchi shelf-stable or refrigerated
- 2 cups fresh spinach or kale chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook 5–6 minutes, until softened.
- Add garlic and cook 30 seconds until fragrant.
- Sprinkle in cornstarch (or flour) and stir to coat vegetables.
- Slowly pour in vegetable broth, stirring constantly to avoid lumps.
- Stir in plant milk, Italian seasoning, nutritional yeast, salt, and pepper.
- Bring to a gentle simmer and cook 8–10 minutes, until slightly thickened.
- Add gnocchi and simmer 3–5 minutes, until tender and floating.
- Stir in spinach or kale and cook 1–2 minutes, until wilted.
- Remove from heat and rest for 5 minutes before serving.
Notes
- Use unsweetened plant milk to keep flavors savory.
- Simmer gently—boiling can break down gnocchi.
- Add greens at the end to keep them vibrant.
- This soup thickens as it sits; add broth when reheating if needed.