This Tuscan-inspired soup is creamy, comforting, and entirely plant-based. The combination of tender gnocchi, hearty vegetables, and a flavorful broth makes it perfect for cozy nights. Inspired by traditional Tuscan flavors, this vegan version is both wholesome and satisfying.
Why You’ll Love This Recipe:
- Rich and creamy without any dairy.
- Easy to prepare with accessible ingredients.
- Comforting and filling with a blend of vegetables and gnocchi.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, diced
- 1 cup diced tomatoes, canned or fresh
- 4 cups vegetable broth
- 1 cup coconut milk (for a creamy texture)
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 3 cups fresh spinach
- 16 ounces vegan gnocchi (gluten-free if needed)
- 1 cup diced turkey ham (optional, for added flavor)
How to Make Tuscan Vegan Gnocchi Soup
Step-by-Step Instructions:
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic, carrots, and celery, cooking for an additional 5 minutes until the vegetables are softened.
- Add the Liquids and Seasonings: Stir in the diced tomatoes, vegetable broth, coconut milk, and tomato paste. Mix well, then season with Italian seasoning, smoked paprika, salt, and pepper. Bring the soup to a simmer and let it cook for 15-20 minutes to develop the flavors.
- Cook the Gnocchi and Spinach: Stir in the gnocchi and cook for 5-7 minutes, or until they are tender. Add the spinach and cook just until wilted.
- Optional Turkey Ham Addition: For a savory touch, add the diced turkey ham at the end, allowing it to heat through.
Cooking Tips:
- Avoid Overcooking: Add the gnocchi at the end of the cooking process to keep them from becoming too soft.
- Use fresh herbs like basil or oregano for added flavor if you have them on hand.
Helpful Tips:
- Substitute coconut milk with cashew cream or oat milk if preferred.
- Add extra veggies like zucchini or bell peppers for more variety.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Notes:
To make this soup even heartier, you can add a can of white beans for extra protein. For a gluten-free option, use gluten-free gnocchi.
Nutritional Information (per serving):
Approx. 300 calories, 9g fat, 42g carbs, 6g protein.
Frequently Asked Questions:
Can I use different greens?
Yes, kale or Swiss chard can be used instead of spinach.
What if I don’t have coconut milk?
You can substitute with almond milk, soy milk, or a homemade cashew cream.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 2 months.
Related Recipes:
Conclusion
This vegan Tuscan gnocchi soup is a deliciously warm, comforting dish that captures the essence of Italian cuisine in a plant-based way. Easy to make and rich in flavor, it’s sure to become a new favorite in your kitchen.
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Tuscan Vegan Gnocchi Soup
Description
This Tuscan-inspired soup is creamy, comforting, and entirely plant-based. The combination of tender gnocchi, hearty vegetables, and a flavorful broth makes it perfect for cozy nights. Inspired by traditional Tuscan flavors, this vegan version is both wholesome and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, diced
- 1 cup diced tomatoes, canned or fresh
- 4 cups vegetable broth
- 1 cup coconut milk (for a creamy texture)
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 3 cups fresh spinach
- 16 ounces vegan gnocchi (gluten-free if needed)
- 1 cup diced turkey ham (optional, for added flavor)
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic, carrots, and celery, cooking for an additional 5 minutes until the vegetables are softened.
- Add the Liquids and Seasonings: Stir in the diced tomatoes, vegetable broth, coconut milk, and tomato paste. Mix well, then season with Italian seasoning, smoked paprika, salt, and pepper. Bring the soup to a simmer and let it cook for 15-20 minutes to develop the flavors.
- Cook the Gnocchi and Spinach: Stir in the gnocchi and cook for 5-7 minutes, or until they are tender. Add the spinach and cook just until wilted.
- Optional Turkey Ham Addition: For a savory touch, add the diced turkey ham at the end, allowing it to heat through.
Notes
To make this soup even heartier, you can add a can of white beans for extra protein. For a gluten-free option, use gluten-free gnocchi.
