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Cozy up with our Vegan Gnocchi Soup! 🌿🥣 This comforting bowl is filled with pillowy gnocchi, hearty vegetables, and savory broth. Perfect for chilly days!


  • Prep Time : 10 minutes
  • Cook Time : 35 minutes
  • Total Minutes : 45 minutes
  • Servings: 5 – 6 Servings 
  • CALORIES: Approximately 310 to 315 kcal


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 2 medium carrots, diced
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon ground pepper
  • ½ teaspoon salt
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 4 cups chopped kale
  • 1 (17 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi


  1. In a big pot, heat 2 tablespoons of oil on medium-high. Add the onion and carrots; stir-fry for about 3 minutes, or until the vegetables start to soften. After adding the mushrooms and garlic, simmer and stir for an additional 4 minutes, or until the mushrooms are tender. 
  2. Salt, pepper, and Italian seasoning are stirred in. Turn up the heat to high and add the stock and tomatoes. Add the kale, lower the heat to a simmer, and cook the vegetables for 10 minutes or until they are soft.
  3. In the meantime, warm the final tablespoon of oil in a sizable nonstick skillet over medium-high heat. Add the gnocchi and simmer, turning frequently, for 5 to 7 minutes, or until puffy and browned in places. Into the soup, stir the cooked gnocchi.

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