Lunch & Dinner, Quick & Easy, Recipes, Soups and Salads, Vegan

Vegetable Gnocchi Soup | Vegan (Olive Garden Inspired)

In 2014, I was introduced to gnocchi on vacation in Paris, France. I had never of it before but my cousin who is even more adventurous in the food department as me, demanded I try it. The crazy part is we were in a food court in the mall, but the gnocchi were delicious. It was baked in a cream sauce topped with cheese.  

I used to frequent Olive Garden all the time when I wanted pasta. After Paris, I was familiar with gnocchi and when I saw it on Olive Garden’s menu as Chicken Gnocchi Soup, I decided to try it out. I fell in love and that was my go to lunch order with olive garden for a couple of years. I cannot remember the last time I ate pasta there.  

Fast forward to today and I was browsing down the aisles in Target and finally grabbed the gnocchi. Unsure of what I was going to do with it, I knew I would come up with something. This recipe was a last-minute idea due to me having left over celery, carrots, and etc. from a salad. I had my mind set on being done with filming videos for the day. But I pushed through and said let me just try something out and see how easy I can make this, due to me being exhausted. The first thing that came to mind was to add poultry seasoning because chicken is poultry and that was the closest I was going to get to it. Tossed all the ingredients together and viola a quick and easy meal that had me more than satisfied. 

Check out the recipe below and let me know what you think! 

Vegetable Gnocchi Soup | Vegan (Olive Garden Inspired)
Serves 4
Vegetable gnocchi soup with potato gnocchi, spinach, celery, carrots, and poultry seasoning. Try this vegan twist on Olive Garden's Chicken Gnocchi Soup. Done in 25 minutes!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 – 1 1/2 tbsp olive oil
  2. 1 cup shallot, chopped
  3. 1 cup celery, diced
  4. 1 cup carrots, cut into 1-inch length
  5. 2 cloves garlic
  6. 2 cups vegetable broth
  7. 2 cups non-dairy milk ( I used Ripple unsweetened original)
  8. himalayian pink salt, to taste
  9. fresh cracked black pepper, to taste
  10. 1 tbsp poultry seasoning, more to taste (this is what gives it the chicken gnocchi like flavor)
  11. 16 oz potato gnocchi (purchased from Target)
  12. 3 cup fresh spinach, chopped
Instructions
  1. In a large pot heat oil on medium heat; sauté onion, celery, and carrot until vegetables are slightly tender, about 5-7 minutes. Add garlic and sauté for 60 seconds.
  2. Then add vegetable broth, non-dairy milk, salt, pepper, and poultry seasoning and stir. Allow mixture to simmer for about 5 minutes.
  3. Add spinach and gnocchi. Cook for 3-5 minutes, until gnocchi are done. Turn off heat. Soup will thicken as you allow the gnocchi to sit for a few minutes.
  4. Serve immediately in bowls!
Pearlynsia http://pearlynsia.com/

8 thoughts on “Vegetable Gnocchi Soup | Vegan (Olive Garden Inspired)

  1. Hey! Love the recipe as I'm trying to make a veganized version of this soup for a birthday. If I had any suggestion though I'd add thyme and some nutmeg :). I had a few non-vegan copycat recipes a few years ago and usually these 2 were added and were key to getting that exact Olive Garden chicken gnocchi flavor :). Give it a try and see! ^^
  2. Hi again! I made the recipe tonight~. I didn't have poultry seasoning but read it has thyme and nutmeg in it along with other herbs so just used the thyme and nutmeg I had. Result? It came out pretty accurate! Near the end I tasted it and it needed a little oomph like it was missing something...and then I remembered it's the parmesan...so I added 2 tbsp of nooch to my 2 cups of soup in my bowl and it did the trick :D. Only thing I noticed was it was a bit thin. I cooked the gnocchi in the soup and hoped the starch on it would thicken it up but it didn't thicken it to a rich/creamy thickness...so I think in the future I might make a roux out of some flour and olive oil :). Overall was a wonderful dish! Lovely recipe! <3
    1. Thanks Jessica for the follow up! When I made it, I turned off the heat and once I was ready to plate, it had thickened up with no extra assistance. Could’ve been the gnocchi I had. It had a flour like coating on them when I opened my package. That ties into what you were saying about making a flour roux. I appreciate your feedback!
  3. I tried this soup for my meal prep and it was amazing! I added a few tablespoons of nooch and some lemon at the end and it tasted just like Olive Garden to me. It was a bit thinner so I would try the roux next time I make it as one commenter suggested. (next time meaning as soon as I run out).
  4. Hey again! Made this again because it's so tasty and doubled the recipe as if you eat 2-cup servings there's only like 2 meals out of it..</3. Anyhow! I didn't have 2 packs of packaged gnocchi and couldn't find any in my market this week so I made my own with 600g of russet potatoes boiled and mashed and 200g of all-purpose flour. It's very easy but does take like 2-3hrs from start to finish. I froze them the night before all shaped but raw and boiled them up just as the soup was finished in a separate pot and immediately after fishing them out put them in the soup (they will gum together if not put in sauce/soup asap). I will say that packaged gnocchi has this weird sourness that's off-putting in soups but I know from personal experience that homemade gnocchi is so much nicer and lacks the sour taste from the preservatives they use in the packaged varieties :). So in the end I mixed a packaged gnocchi with some fresh, homemade gnocchi and without even needing any nutritional yeast after cooking and sitting for a bit the soup is soooo creamy and thick! I guess the potato's starch from the fresh gnocchi helped it a lot :). I also added in 1/4-cup of nutritional yeast at the very end for cheesiness to the double-batch soup. Super tasty as always and just thought I'd mention how if you substitute some easy to make/homemade gnocchi the soup will get very thick and creamy! Thanks again for the lovely recipe <3.
    1. Jessica, thanks for the tip on making homemade gnocchi! I never thought to make it from scratch, but I am always up for the challenge, and I understand what you mean about eating food with less preservatives in it. When I am able to have a try at making homemade gnocchi, I will let you know how it turned out. Thank you again for your continued support. It really means a lot to me. :-) - Pearlynsia

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