Vegan Olive Garden Style Gnocchi Soup

The bottomless Olive Garden gnocchi soup is something nobody should have to live without!

The Olive Garden chicken & gnocchi soup may have been in my top 5 favorite meals growing up. Now that I’m vegan, does it have to be a thing of the past? No way!

This recipe is just as delicious and is so easy to make. Plus, there’s something so comforting and satisfying about making a big pot of soup!

Ingredients:

• 1 medium yellow onion, diced
• 2 tablespoons vegan butter
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 cup cashews
• 1 tablespoon nutritional yeast
• 4 cups vegetable broth
• 4 cups almond milk
• 1 teaspoon dijon mustard
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• salt & pepper, to taste
• 1 16 oz package vegan gnocchi
• 1 cup matchstick carrots
• 3 cups packed chopped spinach

This recipe has a lot of ingredients, but it only takes about 40 minutes to make! The first thing you need to do is soak the cashews. I like to measure them out into a small saucepan, cover them with water, bring to a boil & remove from heat. This will help with the soaking process. I soaked the cashews in this recipe for about 4 hours.

Method:

• When you’re ready to start cooking, melt the butter in a large stockpot. Add the diced onion and saute for about 5 minutes. Add the garlic & red pepper flakes, saute for another 30 seconds.
• Add the vegetable broth, parsley, thyme and oregano. Bring to a boil, lower heat and let simmer for about 8 minutes.
• Blend the soaked cashews, 2 cups of almond milk, nutritional yeast and dijon mustard in a high powered blender until smooth. Add this to the stockpot, stir and simmer for another 6-8 minutes.
• Add the carrots, remaining 2 cups of almond milk and gnocchi. Let this simmer for about 5 minutes.
• Stir in the spinach, simmer for another 2 minutes.

• Season with salt & pepper. The soup will thicken up when it is removed from heat.
• Garnish with fresh parsley, vegan parmesan cheese, and serve with breadsticks. Enjoy & share!

Vegan Olive Garden Style Gnocchi Soup

This creamy soup takes me back to my Olive Garden bottomless gnocchi soup days.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Soaking time 4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Main Course, Soup

Servings 6

Calories 208 kcal

Ingredients

  

1x2x3x

• 1 medium yellow onion diced
• 2 tbsp vegan butter
• 4 cloves garlic minced
• 1/4 tsp red pepper flakes
• 1 cup cashews raw, unsalted
• 1 tbsp nutritional yeast
• 4 cups low sodium vegetable broth
• 4 cups almond milk plain, unsweetened
• 1 tsp dijon mustard
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp oregano
• salt & pepper to taste
• 1 16 oz package gnocchi vegan
• 1 cup matchstick carrots
• 3 cups packed chopped spinach

Instructions

 

• The cashews need to be soaked for at least 4 hours. I find it best to put them in a small saucepan, cover with water, bring to a boil, remove from heat and let sit for 4 hours.
• Melt the vegan butter in a large stockpot. Add diced onion, sauté for about 5 minutes. Add garlic & red pepper flakes, sauté for another 30 seconds.
• Add the vegetable broth, parsley, thyme and oregano. Bring to boil, then reduce to a simmer for about 8 minutes.
• Combine the soaked cashews, nutritional yeast, 2 cups of almond milk, and dijon mustard in a high powered blender and blend until smooth.
• Add the cashew mixture to the stockpot, simmer for another 6-8 minutes, stirring occasionally.
• Add the remaining 2 cups of almond milk, the carrots, and gnocchi. Let this simmer for another 5 minutes.
• Stir in spinach and cook for another 2 minutes.
• Season with salt & pepper. The mix will thicken up when it is removed from heat.
• Garnish with fresh parsley & vegan parmesan cheese. Enjoy & share!

Nutrition

Calories: 208kcalCarbohydrates: 15gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gSodium: 288mgPotassium: 361mgFiber: 4gSugar: 4gVitamin A: 5181IUVitamin C: 8mgCalcium: 243mgIron: 2mg

Tried this recipe?Let us know how it was!