• Payton Pinsky

Vegan Mockup Olive Garden Gnocchi Soup

Updated: Mar 1


If you've visited my site before, you know I love me a good bowl of soup! I decided to give my try at recreating an old favorite; olive gardens gnocchi soup. This dish only requires one pot, about 30 minutes, and a belly ready for eating! Pair it with a little salad and breadsticks and you are golden. Let's get cooking!


Ingredients: 1 Package Potato Gnocchi

1Large or 2 Small Carrots

1 Medium Yellow Onion

1 Cup Baby Spinach or Kale

1 14oz Can Garbanzo Beans

1 14oz Can Low Fat Coconut Milk

1/2 Bag Shredded Vegan Mozzarella (I used Daiya Brand)

32oz Vegetable Broth

2 Tbs Minced Garlic

Dried Oregano, Parsley and Sage

Salt and Pepper

Olive Oil

Optional: Vegan Parmesan to top


  1. In a large pot over medium-high heat, add in 2tbs olive oil. Add in diced onion, carrot and a little salt and pepper. Sautee for about 8 minutes, until carrots begin to soften a bit. Stir occasionally.

  2. Add in your garlic and dried spices. Cook for about one minute, until spices become fragrant.

  3. Mix in your chickpeas, gnocchi, vegetable broth, and coconut milk. Season with another pinch of salt and pepper. Mix well.

  4. Bring pot to a boil over medium-high heat. Reduce heat and simmer for about 10 minutes, until gnocchi is tender.

  5. Remove from heat and mix in your non-dairy cheese. Stir until melted. Mix in your spinach until it begins to wilt. Taste and adjust seasonings as needed. Enjoy!


Note: This should make about 6 servings. I found that allowing the soup to sit in the fridge for a few hours or overnight will bring a thicker consistency. Right after cooking it was still a bit liquid. If using vegan parm to top, add this on as you're ready to eat.

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