Vegan Tomato Gnocchi Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4


2 Tablespoons olive oil

2 shallots diced

5 cloves garlic minced

28 oz canned diced tomatoes

1 teaspoon dried parsley or dried basil

salt & pepper to taste I use at least ½ tsp salt & ¼ tsp pepper

2 cups vegetable broth

1 cup oat milk

16 oz vegan gnocchi

3 packed cups spinach

1 cup chopped fresh basil


  1. Start by adding the oil to a large soup pot or dutch oven. Once the oil is hot, add in the minced garlic and diced shallots and sauté over medium heat for 3-5 minutes until translucent.
  2. Then, add in the diced tomatoes, salt, pepper, and dried parsley and mix together.
  3. Once mixed, add in the vegetable broth and oat milk. Mix together and bring to a boil.
  4. Once boiling, add in the gnocchi, fresh spinach, and fresh basil. Mix together and cook everything for another 3-5 minutes until the gnocchi is soft and the spinach has wilted.
  5. Remove from the heat and serve while hot!

Serving: 1g | Calories: 333kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1170mg | Potassium: 482mg | Fiber: 6g | Sugar: 11g | Vitamin A: 994IU | Vitamin C: 22mg | Calcium: 194mg | Iron: 7mg 

Original Recipe:

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