As the leaves begin to turn and the air grows crisp, my craving for something warm and comforting kicks into high gear. One rainy afternoon, while rummaging through my pantry, I stumbled across a can of chickpeas and a bag of frozen gnocchi. Intrigued, I decided to whip up a hearty soup that would not only satisfy my hunger but also delight my taste buds. Enter my Olive Garden Vegan Gnocchi Soup, a vibrant medley of flavors that invites you into a world of creamy goodness.
With aromatic herbs like thyme and sage mingling with the rich, velvety texture of coconut milk, each spoonful is a hug on a chilly day. This soup is not just about comfort—it’s an easy weeknight recipe that can be prepared in just 30 minutes! Whether you’re a seasoned chef or a kitchen newbie, you’re just a few ingredients away from creating a meal that brings everyone together. So, grab your pot and let’s dive into this deliciously simple recipe!
Why is Olive Garden Vegan Gnocchi Soup a Must-Try?
Comfort in Every Bite: This soup combines the heartiness of chickpeas and gnocchi for a filling meal.
Quick and Easy: With just 30 minutes of cook time, you’ll have a comforting dinner ready in no time!
Flavor Explosion: The rich coconut milk and aromatic herbs create a warm, inviting flavor profile.
Versatile Ingredients: Use fresh veggies from your garden or fridge—this recipe adapts easily to what you have on hand!
Crowd-Pleasing: Perfect for family gatherings or cozy nights at home, everyone will enjoy this tasty dish.
For a more robust meal, consider pairing it with a side of homemade bread; it’s the perfect combination!
Olive Garden Vegan Gnocchi Soup Ingredients
Get ready to whip up this delightful dish!
For the Soup Base
- Olive oil – a little heat goes a long way; it adds a rich flavor to start your soup.
- Yellow onion – diced for sweetness and depth, the foundation of any great soup.
- Sliced carrot – brings a natural sweetness and vibrant color to your Olive Garden Vegan Gnocchi Soup.
- Sliced celery – adds a satisfying crunch and balances the flavors perfectly.
- Thinly sliced garlic – packs an aromatic punch that elevates the entire dish.
- Dried thyme – a fragrant herb that provides a comforting aroma and flavor.
- Dried oregano – enhances the Italian essence of your soup, making it feel like a warm hug.
- Dried sage – whispers of earthiness that pair wonderfully with the coconut milk.
For the Liquid Gold
- Vegetable broth – the soul of your soup, ensuring a hearty and rich taste.
- Full-fat coconut milk – lends a creamy texture that makes every spoonful luxurious.
For the Star Ingredients
- Chickpeas – protein-packed and filling, making this soup a hearty meal option.
- Frozen vegan potato gnocchi – the delightful bites that bring comfort and warmth to your bowl.
- Shredded vegan Parmesan (optional) – adds a cheesy flavor without dairy; a perfect finishing touch.
For the Fresh Finish
- Fresh chopped kale or spinach – a vibrant addition that boosts the nutritional punch of your soup.
- Apple cider vinegar – a splash at the end brightens all the flavors beautifully.
- Kosher salt – season to taste for a well-balanced dish.
- Fresh cracked pepper – adds a hint of spice that awakens the taste buds.
Gather these ingredients, and you’re just moments away from a bowl of pure comfort! Enjoy every sip.
How to Make Olive Garden Vegan Gnocchi Soup
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Heat oil: In a large pot over medium heat, add olive oil and let it warm up until shimmering. This will be the perfect base for infusing flavor into your vegetables.
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Sauté veggies: Toss in the diced onion, sliced carrot, sliced celery, and a couple pinches of salt and pepper. Cook for about 8 minutes, stirring occasionally, until everything softens and the onions turn translucent.
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Add herbs: Stir in the thinly sliced garlic, dried thyme, oregano, and sage. Cook for another minute, stirring frequently, until the kitchen is filled with aromatic goodness.
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Incorporate chickpeas and gnocchi: Gently fold in the drained chickpeas and frozen vegan potato gnocchi, creating a base that will absorb all those lovely flavors.
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Pour in liquids: Gradually add the vegetable broth and full-fat coconut milk, followed by another pinch of salt and pepper. Give it a good stir, then bring the mixture to a simmer over medium-high heat.
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Simmer soup: Once simmering, reduce the heat to medium-low. Let it bubble gently for 6-10 minutes, or until the gnocchi are cooked through and tender, enjoying the lovely aromas along the way.
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Melt in cheese: Remove the pot from heat and stir in the shredded vegan Parmesan until melted and creamy, enriching your soup’s texture.
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Finish with greens: Toss in the fresh chopped kale or spinach along with apple cider vinegar. Stir well and season to taste with salt and pepper to brighten those beautiful flavors.
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Garnish and serve: Ladle the soup into bowls and garnish with fresh chopped parsley and additional vegan Parmesan, if desired, before enjoying every comforting spoonful.
Optional: Serve with crusty bread for the ultimate cozy meal experience.
Exact quantities are listed in the recipe card below.
What to Serve with Olive Garden Vegan Gnocchi Soup?
Elevate your meal with these delightful pairings that beautifully complement this warm and creamy soup.
- Crusty Bread: Perfect for dipping, fresh bread enhances the cozy experience of the soup.
- Garlic Breadsticks: Soft and buttery sticks offer a delightful contrast to the smooth soup.
- Mixed Green Salad: A light salad with a tangy vinaigrette brings a refreshing balance to the rich flavors.
- Roasted Vegetables: Seasoned with herbs, roasted veggies add a delightful crunch and nutritional boost.
- Herbed Rice: Fluffy rice infused with herbs makes for a satisfying, wholesome side that pairs well.
- Vegan Cheese Platter: A selection of vegan cheeses complements the soup’s creaminess while providing a gourmet touch.
- Chilled White Wine: A crisp, chilled wine like Sauvignon Blanc cuts through the richness and refreshes the palate.
- Coconut Macaroons: For dessert, these sweet bites echo the coconut notes in the soup, creating a harmonious ending.
- Fruit Sorbet: A light, fruity sorbet cleanses the palate, making it a sweet yet refreshing finish to your cozy dinner.
How to Store and Freeze Olive Garden Vegan Gnocchi Soup
Fridge: Store your Olive Garden Vegan Gnocchi Soup in an airtight container for up to 3 days. Allow the soup to cool completely before sealing.
Freezer: Freeze portions of the soup in freezer-safe containers for up to 3 months. Reserve the toppings like vegan Parmesan until reheating for the best flavor.
Reheating: To reheat, simply thaw overnight in the fridge and warm on the stove over low heat, stirring gently until heated through. Add a splash of broth if needed to restore creaminess.
Avoid Overcooking: Be cautious not to let the soup boil vigorously when reheating, as this may cause the gnocchi to become mushy.
Olive Garden Vegan Gnocchi Soup Variations
Feel free to mix and match these delicious twists to make your soup even more delightful!
- Gluten-Free: Substitute traditional gnocchi with gluten-free gnocchi made from rice or corn for a lighter option.
- Spicy Kick: Add a pinch of red pepper flakes during cooking to bring some warmth to your Olive Garden Vegan Gnocchi Soup. A small adjustment can ignite those taste buds!
- Coconut-Free: Use almond or oat milk in place of coconut milk for a different creamy base while keeping it plant-based.
- Roasted Veggies: Toss in roasted zucchini or bell peppers for an extra layer of texture and taste. These vibrant additions elevate the soup’s heartiness.
- Herb Infusion: Fresh herbs can replace dried ones—try basil or parsley for a fresh twist that livens up your dish. Simply chop them finely and stir in at the end!
- Add Protein: For more substance, include diced tofu or tempeh simmered in the broth. This not only adds protein but also a new texture to enjoy.
- Lemon Zing: A splash of fresh lemon juice just before serving adds a bright note that beautifully complements the creaminess of the soup.
- Nutty Finish: Sprinkle toasted pine nuts or slivered almonds on top to give your Olive Garden Vegan Gnocchi Soup a delightful crunch. These little additions can transform each spoonful!
Expert Tips for Olive Garden Vegan Gnocchi Soup
- Prep Your Veggies: Chop all your vegetables ahead of time to streamline the cooking process and ensure even cooking in your Olive Garden Vegan Gnocchi Soup.
- Season Gradually: Always taste as you go—seasoning in stages helps build depth and enhances flavor. Don’t forget the salt and pepper!
- Simmer Gently: Keep the soup at a gentle simmer; a rolling boil can overcook the gnocchi, turning them mushy.
- Customize Ingredients: Feel free to swap in any leftover vegetables you have at home. Just ensure they’re roughly chopped to match the cooking time.
- Store Safely: If you have leftovers, allow the soup to cool completely before storing in an airtight container in the fridge for up to 3 days.
Make Ahead Options
You can easily prepare components of this delightful Olive Garden Vegan Gnocchi Soup ahead of time, making weeknight cooking a breeze! Chop the onions, carrots, and celery up to 3 days in advance; store them in an airtight container in the refrigerator to maintain freshness. Additionally, you can combine the dried herbs and store them together to streamline your cooking process. When you’re ready to enjoy your soup, simply heat the olive oil, sauté the prepped vegetables, and follow the recipe steps as usual. This way, you’ll save valuable time while still achieving a delicious and comforting meal that tastes just as wonderful as if made fresh!
Olive Garden Vegan Gnocchi Soup Recipe FAQs
What kind of chickpeas should I use for this recipe?
Absolutely! You can use canned chickpeas for convenience, but if you prefer, dried chickpeas work too. Just remember to soak them overnight and boil until tender before adding them to the soup.
How should I store leftovers of my Olive Garden Vegan Gnocchi Soup?
After enjoying your delicious soup, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Make sure to reheat gently on the stove to preserve the texture!
Can I freeze Olive Garden Vegan Gnocchi Soup?
Very much so! To freeze, ladle portions into freezer-safe containers, leaving some headspace for expansion. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, then reheat on the stove, adding a splash of vegetable broth if needed.
What should I do if my gnocchi turns mushy?
If you find your gnocchi has turned mushy, don’t despair! This usually happens from overcooking. To prevent this in the future, cook the gnocchi just until they float in the soup. If it does happen, consider blending the soup slightly to restore a thicker texture; it will still taste delightful!
Is this Olive Garden Vegan Gnocchi Soup safe for those with gluten allergies?
Yes! Just make sure to check that your frozen vegan gnocchi is gluten-free, as not all brands are. You can also substitute with gluten-free gnocchi or even zoodles (zucchini noodles) if you prefer a lighter option.
Can I add other veggies to this soup?
The more, the merrier! Feel free to throw in any leftover vegetables you have on hand, such as bell peppers, zucchini, or potatoes. Just adjust the cooking times accordingly, so everything cooks evenly in your Olive Garden Vegan Gnocchi Soup.
Olive Garden Vegan Gnocchi Soup for Cozy Comfort Moments
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat until shimmering.
- Toss in the diced onion, sliced carrot, sliced celery, and salt and pepper. Cook for about 8 minutes, stirring occasionally, until vegetables soften.
- Stir in garlic, thyme, oregano, and sage. Cook for another minute until fragrant.
- Fold in drained chickpeas and frozen gnocchi.
- Gradually add vegetable broth and coconut milk, season with salt and pepper. Bring to a simmer.
- Once simmering, reduce heat to medium-low and let bubble gently for 6-10 minutes.
- Remove from heat and stir in shredded vegan Parmesan until melted.
- Toss in fresh greens and apple cider vinegar, stir well and season to taste.
- Ladle into bowls and garnish with parsley and additional vegan Parmesan if desired.