This Olive Garden gnocchi soup vegan copycat recipe is the perfect choice ultimate for plant based comfort food on a chilly day,. With pillowy soft gnocchi, a rich cashew cream, and tons of veggies, this hearty soup will have even the pickiest eaters asking for seconds.
This easy vegan gnocchi soup is packed with flavor and simple to make using grocery store staples and a few special touches. Let’s dive into the recipe and why it’s bound to become your new favorite. If you are a fan of Gnocchi recipes check out my collection of delicious vegan gnocchi recipes here. Let’s dive into the details of this mouthwatering recipe.
Vegan Olive Garden Gnocchi Soup Recipe
This creamy vegan soup brings the comforting flavors of Olive Garden to your home kitchen, minus the animal products. With its simple ingredients and straightforward instructions, you’ll have a hearty soup ready in no time.
Ingredients
Cheesy Cashew Cream
- 1 cup cashews (soaked and drained)
- 2 cups water
- ¼ cup nutritional yeast
- 1 tsp white miso paste
Soup Base
- 2 ½ cups vegetable broth or chickenless broth
- 1 pack potato gnocchi
- ¼ cup all-purpose flour
- 2 large handfuls baby spinach
- 2 ribs celery, diced into small pieces
- 2 large carrots, grated
- 1 yellow onion, finely diced
- 1 ½ tbsp Italian seasoning
- Dash of turmeric
- 4-5 cloves fresh garlic, minced
- Salt and black pepper to taste. Start with a couple pinches of salt and taste it.
- Juice of ½ lemon
Optional Garnishes
- Vegan parmesan
- Crusty bread
Substitutions
It’s easy to customize this olive garden vegan gnocchi soup to suit your preferences. This copycat recipe is perfect for vegans or for those avoiding dairy.
Cheesy Cashew Cream
Making your own cashew cream is a vegan spin on regular heavy cream.
- Cashews: Soaked cashews are the base for the creamy texture. If you’re nut-free, substitute with sunflower seeds or use silken tofu for a similar consistency. You can make a sunflower seed cream in the same way you make a cashew cream.
- Nutritional Yeast: This adds a cheesy flavor and a boost of B vitamins. If unavailable, try a small amount of miso paste for umami or a dairy-free cheese alternative.
- White Miso Paste: This adds depth and a savory flavor to the cashew cream. If you don’t have miso, a pinch of soy sauce or tamari can work as a replacement.
Soup Base
Vegetable Broth:
A rich vegetable broth or low-sodium version works best. For extra flavor, use chicken-style vegan broth if available. Adding a dash or poultry seasoning to vegetable broth can give it more of a chicken style flavor. Homemade broth can also elevate the taste. If you are dairy-free but not vegan, chicken broth may be used. Use a low sodium broth if desired.
Potato Gnocchi:
Store-bought gnocchi is a convenient option. Be sure to check the label to ensure it’s vegan, as some brands include egg. For a gluten-free option, look for gluten-free gnocchi or make your own using mashed potatoes and gluten-free flour. Homemade gnocchi would be AMAZING in this recipe if you’re up for the challenge. I am also obsessed with mini gnocchi since it’s easier to get one with every single bite.
All-Purpose Flour:
This helps thicken the soup. Substitute with gluten-free all-purpose flour or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a gluten-free alternative.
Baby Spinach:
Fresh baby spinach is a must for color and nutrition. You can swap it with another dark leafy green like kale, Swiss chard, or even arugula for a peppery kick. If you’re out of fresh greens, frozen spinach works too—just thaw and drain it before adding.
Celery, Carrots, and Onion:
These vegetables form the classic mirepoix base for the soup. You can substitute them with leeks or parsnips for a slightly different flavor profile. The yellow onion can be substituted with a red onion or white onion if desired. If you have a picky eater in the house, use an immersion blender to disguise these veggies in the sauce.
Garlic:
Fresh garlic is key for flavor, but garlic powder can work in a pinch. Use about ½ teaspoon of garlic powder for every clove of fresh garlic.
Italian Seasoning:
This blend of herbs ties the flavors together. If you don’t have a pre-mixed seasoning, use a combination of dried basil, oregano, thyme, and rosemary. Fresh thyme would also be delicious in this soup.
Turmeric:
A dash of turmeric adds a subtle golden color and anti-inflammatory benefits. You can skip it if it’s not on hand, but it enhances the visual appeal.
Lemon Juice:
Fresh lemon juice brightens the flavors. Lime juice or a splash of apple cider vinegar can be used as substitutes.
Olive oil:
Extra virgin olive oil is used to fry the aromatics however a little vegan butter can be added for extra richness if desired.
Optional Additions
- Mushrooms: Add sliced mushrooms for an earthy flavor and extra texture.
- Fresh Vegetables: The best part about this creamy vegan gnocchi soup is how versatile it is. Most fresh chopped vegetables would be great in this soup. Experiment when things like chopped cauliflower, broccoli or red bell peppers.
- Vegan Sausage: Crumbled vegan sausage adds protein and a heartier bite.
- Coconut Milk: For an even creamier soup, replace part of the broth with full-fat coconut milk or a vegan heavy cream alternative. Non-dairy milk (soy milk or oat milk) may be used for a lighter alternative although some milks may affect the flavor. Personally I would recommend sticking to a full fat option since this is a creamy soup.
- Red Pepper Flakes: Sprinkle some on top for a bit of heat, or stir into the soup for a spicy twist.
- Beans: Add a can of chickpeas (garbanzo beans), white beans (cannellini beans) or great northern beans for some extra fiber and protein.
Why You’ll Love This Olive Garden Gnocchi Soup Vegan Copycat Recipe
- A healthier vegan version of a restaurant favorite
- This gnocchi soup is easy to adapt for busy weeknights
- Great for meal prep and reheating leftovers
- Still has the comfort of the original without the dairy
How To Make This Olive Garden Gnocchi Soup Vegan Copycat Recipe
Step 1: Prepare the Cashew Cream
- Soak the cashews in boiling water for at least 10 minutes.
- Drain and add to a blender with water, nutritional yeast, and miso paste.
- Blend on high until smooth and creamy. Set aside.
Step 2: Sauté the Vegetables
- Heat 1-2 tbsp of olive oil in a large pot over medium heat.
- Add the diced celery, carrots, and yellow onion. Cook for 4-5 minutes until the onion is translucent.
Step 3: Build the Soup Base
- Stir in the minced garlic, turmeric, and Italian seasoning. Sauté for 1 minute to release their aromas.
- Sprinkle in the purpose flour and cook for another 2 minutes, stirring constantly.
Step 4: Add Liquid Ingredients
- Gradually whisk in the vegetable broth and the prepared cashew cream over medium-high heat.
- Bring the mixture to a boil.
Step 5: Cook the Gnocchi
- Add the potato gnocchi to the pot and reduce the heat to medium-low heat.
- Simmer for 3-4 minutes or until the gnocchi floats to the surface, indicating it’s cooked.
Step 6: Finish the Olive Garden Gnocchi Soup Vegan Copycat Recipe Soup
- Stir in the baby spinach and cook for another minute until wilted.
- Squeeze in the lemon juice and adjust seasoning with salt and pepper.
Olive Garden Gnocchi Soup Vegan Copycat Recipe Serving Suggestions
This vegan olive garden gnocchi soup recipe pairs beautifully with a side of crusty bread or a fresh green salad. For a richer flavor, sprinkle vegan parmesan or add a pinch of red pepper flakes for heat.
Tips for Success
- Use fresh garlic for the best flavor.
- Add fresh herbs like thyme for an elevated taste.
FAQs:
Certainly! Opt for a quality brand for authentic flavor and texture.
Store it in an airtight container in the fridge for up to a week.
Yes, substitute the all-purpose flour with a gluten-free alternative.
Turmeric adds a subtle depth of flavor and a warm golden hue to the soup.
Vegan Olive Garden Inspired Gnocchi Soup
Ingredients
Cheesy Cashew Cream
- 1 cup cashews (soaked and drained)
- 2 cups water
- ¼ cup nutritional yeast
- 1 tsp white miso paste
Soup
- 2 ½ cups chickenless broth (or veg broth)
- 1 pack gnocchi
- ¼ cup all-purpose flour
- 2 large handfuls baby spinach
- 2 ribs celery, diced
- 2 large carrots, grated
- 1 yellow onion, finely diced
- 1 ½ tbsp Italian seasoning
- dash turmeric
- 4-5 cloves garlic, minced
- salt and pepper to taste
- ½ lemon juiced
Instructions
- Soaked the cashews in boiling water for at least 10 mins.
- In a pot or dutch oven on medium heat, add olive oil, celery and carrots. Cook for 4-5 mins or until onions are translucent.
- Drain the cashews and add to a high-powered blender with water, nutritional yeast, and miso paste. Blend on high until it's smooth and creamy. Set aside.
- Next, add the garlic, turmeric and Italian seasoning into the pot. Sauté for 1 min, then add in the flour and cook for another 2 mins, stirring constantly.
- Add in the cheesy cashew cream, and broth and bring to a boil.
- Add in the gnocchi, then reduce to medium and cook for 3 mins or until the gnocchi starts to float. Add in the spinach and cook for another minute.
- Season with a fresh squeeze of lemon juice, salt, and pepper to taste. Top with vegan parm if desired. Enjoy!
Video
Notes
Nutrition
Conclusion: Olive Garden Gnocchi Soup Vegan Copycat Recipe
This vegan gnocchi soup is a perfect copycat of Olive Garden’s classic dish but with a healthier, plant-based twist. Packed with tons of veggies, a velvety creamy broth, and soft pillowy gnocchi, this soup will satisfy your taste buds and warm your soul.
This soup is my new favourite this was so creamy and delicious the gnocchi was amazing. You honestly can’t tell it’s dairy free. Beautiful recipe you nailed the Olive Garden flavours!
Thank you so much for the feedback Rita! So happy you enjoyed it.
Yum this soup was SO delicious and creamy!
Thanks so much Johanna so happy you loved it!
This is the best Olive Garden inspired gnocchi soup I have tried and this one is dairy free!! Love all your recipes 😊
Thank you Alina so happy that you enjoyed my recipe the best!
So delicious and creamy! Loved it thank you Essy 😊
Thanks so much Scarlet!
Great recipe this really really hit the spot loved the gnocchi and so creamy.
Thanks so much for the feedback!
This recipe does remind me of Olive gardens chicken gnocchi soup although this one is BETTER! Thank you for sharing this.
Thanks so much Bridget, so happy you enjoyed it even more then Olive Gardens! I have to agree 😉
This was so delicious!!!
Thank you!
This was so delicious and creamy. Thank you!
Thanks so much Everly
This recipe was far better than Olive Garden in my opinion. It did remind me a lot of the chicken soup flavor from there. Loved the gnocchi so nice and soft in every bite!
Thank you Peyton!
So delicious and my husband who loves meat also really enjoyed this recipe. So nice and creamy I think that cashew cream is such an amazing substitute
Thanks Lauren!
Wow this was so delicious and creamy. Looking for recipes with no dairy and this soup was perfect.
Thanks so much Andrea!
Amazing loved this soup and so did my family I will be back. I loved the cashew cream that was amazing
I’m thrilled to hear that you and your family loved the soup! The cashew cream does add a delicious touch. I look forward to having you back for more recipes.
This gnocchi soup was SO GOOD!!! So creamy and with no dairy. Delicious 🤤 🤤🤤
Hi Lunetta, I’m thrilled you enjoyed the recipe!
Loved this so creamy and delicious and the soft pillows of gnocchi what a recipe!!
I’m thrilled you loved it! The creaminess and soft pillows of gnocchi make it a standout recipe. Thank you for the positive feedback – happy cooking!
Yum this recipe was so delicious and creamy!!
Thanks so much Tania!
Great recipe such nice flavor 😊
Thank you! I’m delighted you enjoyed the flavor of the recipe!
The flavor of this gnocchi soup was almost spot on for what I remember from Olive Garden. I actually think I liked this recipe better 🙂
Thank you SOOO much!!! I haven’t made this in a while and now I want to make it again. I’m so happy you enjoyed it and it reminded you of olive garden!