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vegan Olive Garden gnocchi soup presented in a white bowl with a breadstick rested across and more soup in the background

Vegan Olive Garden Gnocchi Soup

Print Recipe
A copycat recipe of the famous Olive Garden gnocchi soup, vegan version.
Course dinner, lunch, Soup
Cuisine American, Italian
Keyword olive garden gnocchi soup, plant based gnocchi soup, vegan gnocchi recipe, vegan gnocchi soup, vegan olive garden copycat recipe, vegan olive garden dupe, vegan olive garden recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 573.8
Author carleigh

Equipment

Ingredients

  • 2 tbsp olive oil or vegetable broth
  • 1 yellow onion diced
  • 3 stalks celery diced
  • 2 carrots grated
  • 5 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp onion powder
  • 1 tbsp Italian seasoning
  • 3 tbsp nutritional yeast
  • ¼ tsp turmeric
  • ¼ cup all-purpose flour
  • 2½ cup vegetable broth
  • 2½ cup soy milk
  • 1 cup cashew cream or vegan cream of choice
  • 1 hadful spinach chopped
  • 16 oz gnocchi
  • ½ lemon squeezed

Instructions

  • In a large pot over medium, heat the olive oil.
  • Add the celery and onion, and saute until softened, approximately 5 minutes.
  • Add in the garlic and carrots and stir. Add the spices, including the salt, black pepper, onion powder, Italian seasoning, nutritional yeast and turmeric.
  • Add in the flour. Stir for 2 minutes until combined.
  • Add in the vegetable broth and soy milk. Stir.
  • Add the cream and stir. Bring the soup to a gentle boil, and add the gnocchi. Boil for 4 to 5 minutes until they rise to the top. Finish with a squeeze of lemon and fresh cracked black pepper.
  • Stir in the spinach and enjoy!

Nutrition

Calories: 573.8kcal | Carbohydrates: 70.5g | Protein: 17.4g | Fat: 27.8g | Saturated Fat: 7.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 5.8g | Sodium: 1894.1mg | Potassium: 593.3mg | Fiber: 11.2g | Sugar: 10g | Vitamin A: 6169.5IU | Vitamin C: 16.9mg | Calcium: 327.8mg | Iron: 7.1mg