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  • Writer's pictureAubrianna

Vegan Tuscan Gnocchi Soup

Fall is officially here and what's better than some delicious warm soup? I can't think of anything so without further ado let's make some soup!

Here's what you'll need: • 1 yellow onion chopped

• 3 garlic cloves minced

• 1 yellow pepper chopped • 1/2 package organic baby bella mushrooms sliced

• 1 lb. gold potatoes cut into small chunks

• shredded kale

• 1 can chickpeas drained

• 1 14.5 oz can fire-roasted tomatoes

• 4 cups vegetable broth

• 2-3 cups plain oat milk

• 1/3 cup gf flour

• 2-3 TBS vegan butter

• olive oil

• 1 TBS garlic pepper

• 1 TBS onion powder

• salt to taste

• pepper to taste

small sprig of fresh rosemary minced

• 2 tsp oregano

• 2 tsp thyme

• 1 tsp basil

• red pepper flakes to taste

Directions: 1. Heat some olive oil in a soup pot. Add your onion and garlic. Sprinkle a little bit of salt and pepper in and saute for 3-5 minutes until fragrant. Add yellow pepper and sliced mushrooms and saute for another 3-5 minutes until mushrooms soften.


2. Add your vegan butter and gf flour to the mixture until the butter has melted and everything is coated. Add your chickpeas, potatoes, fire-roasted tomatoes, and vegetable broth. Stir until combined.

3. Add your gnocchi, remaining spices, and oat milk to the pot. Stir well and taste - add more seasoning if desired. Cook on medium-low until potatoes are cooked stirring occasionally.


4. Once your potatoes are cooked add your chopped kale and stir until softened.

5. Ladle some into a bowl and enjoy!



A bowl of hearty tuscan gnocchi soup
Vegan Tuscan Gnocchi Soup





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