This Vegan Creamy Marry Me Gnocchi Soup comes together in just 25-minutes in one pot on the stovetop thanks to super simple ingredients like canned chickpeas and coconut milk! Think of it like my super popular 20-Minute Marry Me Chickpeas, but in creamy gnocchi soup form, making it the perfect cozy healthy weeknight dinner!

Bowl with creamy gnocchi soup with chickpeas, spinach, sundried tomato on a cutting board with a spoon to the side.

Theresa’s 5-star review⭐️: “This was so creamy and delicious! I am neither vegan nor vegetarian but am always looking for filling meatless options and this fit the bill. So easy and flavorful!”

There’s very little that I love more in life than a delicious, cozy, comforting soup. I mean, what could be better than making your full dinner in one pot, with basically no effort?! And lucky for you, I’m kinda known soups, since I’ve shared so many of my favorite soup recipes both here and in my cookbook!

So when I tell you that this 25-Minute Vegan Creamy Marry My Gnocchi Soup might be top of the list, you can trsut it. It’s hearty, absolutely bursting with earthy, sundried tomato and basil flavor, while still somehow being light enough to qualify as a healthy weeknight meal, which you know I love as a Registered Dietitian.

Think of it as the soup version of my totally viral 20-Minute Marry Me Chickpeas!

Pot with tomato coconut milk broth and sundried tomatoes, spinach and gnocchi scooping some.

Coconut Milk Adds So Much Richness!

I’ve tested this vegan creamy soup recipe using unsweetened soy milk instead of canned coconut milk, since I know not everyone loves the coconut flavor, but I’m here to tell you that the coconut milk won by a landslide, just like in my equally as delicious and creamy 20-Minute Easy Vegan Tortellini Soup with White Beans!

It’s much thicker than soy milk, so it makes the soup sooooo much creamier than if you were to use soy milk. And from my super popular 20-Minute Marry Me Tofu Recipe, I can confidently tell you that those who have tried it say you can hardly even taste the coconut, especially when it’s paired with the veggie broth!

In my opinion, the only appropriate substitute if you absolutely can’t stand coconut milk is heavy cream, but of course, that’s not dairy free, so you do you!

Have some leftover gnocchi and want another healthy gnocchi recipe? My 30-Minute Healthy Chickpea & Vegan Sausage Gnocchi with Creamy Pumpkin Sauce needs to be next on your list to try! It’s so easy to make and tastes like coziness in a bowl!

Side view of a bowl with creamy gnocchi soup with spinach, chickpeas and sundried tomatoes and a spoon scooping some.

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Don’t Skip The Chickpeas!

I totally was inspired by marry me chicken soup when I was testing out this vegan version, and used drained and rinsed canned chickpeas as a replacement for chicken. While I know that chickpeas obviously don’t taste like chicken, they add tons of protein and fiber to this soup, rounding it out for a full meal, so don’t skip them!

Hot tip! This soup leans on the thicker side, but if you like a thinner soup consistency, just add some more vegetable broth! You may want to add some extra seasonings to your taste, too!

Your One-Pot Weeknight Hero

Seriously, just like my 30-Minute Creamy High Protein Vegan Broccoli Soup, this creamy gnocchi soup is basically as easy as chucking everything into the pot and calling it a day.

Pot with wooden spoon stirring yellow onion, tomato paste and sundried tomatoes.
Sauté the onions, garlic, tomato paste, sundried tomatoes and organo.
Pot with coconut milk, oregano, sundried tomatoes and chickpeas and a spoon scooping some.
Add the coconut milk, vegetable stock & chickpeas and simmer!
Pot with coconut milk with tomato paste and spices with gnocchi in the soup and a ladel scooping some.
Add the gnocchi to cook in the soup for 3-4 minutes.
Pot with tomato coconut milk broth and sundried tomatoes, spinach and gnocchi scooping some.
Finish with spinach, fresh basil and lemon juice and enjoy!
Bowl with creamy gnocchi soup with chickpeas, spinach, sundried tomato on a cutting board with a spoon to the side.
5 from 3 reviews

25-Minute Vegan Creamy Marry Me Gnocchi Soup

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lauren McNeill, RD
This Vegan Creamy Marry Me Gnocchi Soup comes together in just 25-minutes in one pot on the stovetop thanks to super simple ingredients like canned chickpeas and coconut milk! Think of it like my super popular 20-Minute Marry Me Chickpeas, but in creamy gnocchi soup form, making it the perfect cozy healthy weeknight dinner!
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Ingredients
 

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp oregano
  • 1/2 tsp chili flakes
  • 540 ml canned chickpeas, drained and rinsed
  • 1/2 cup sundried tomatoes , sliced
  • 400 ml full fat coconut milk
  • 4 cups vegetable stock, see note**
  • 3 tbsp tomato paste
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 cup baby spinach
  • 14 g basil julienned
  • 300 g uncooked gnocchi
  • 1/2 lemon, juiced

Equipment

  • 1 Large pot

Instructions
 

  • Start by sautéing your onion in the olive oil in a large pan over medium heat until translucent, which is usually about 3-4 minutes. Add your garlic, oregano, tomato paste, sundried tomatoes and chili flakes and sauté for another 1-2 minutes.
  • Add the drained and rinsed canned chickpeas, coconut milk, vegetable stock, salt and pepper to the pan, and bring the mixture to a low simmer. Once it’s simmering, reduce the heat to low and let simmer for 10 minutes.
  • Add the uncooked gnocchi to the pot to cook directly in the soup. You’ll know when it’s cooked when the gnocchi starts to float to the top of the soup, which usually takes 3-4 minutes.
  • Add the lemon juice, basil and spinach and stir in to wilt. Enjoy!

Notes

*While you can definitely refrigerate leftovers in an airtight container for up to 5 days, keep in mind that because this soup has pasta in it, the gnocchi might absorb some of the liquid while sitting in the fridge! You can add an additional splash of vegetable stock when heating it up to combat this.
** Feel free to add an extra cup of vegetable stock if you want the soup to be a thinner consistency! if you do this, I recommend slightly increasing the seasonings, too. 
Serving: 0.25of the recipe, Calories: 490kcal, Carbohydrates: 42g, Protein: 11g, Fat: 32g, Saturated Fat: 17g, Sodium: 1200mg, Fiber: 7g
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!