Vegan Spinach Artichoke Gnocchi Soup (2024)

This Vegan Spinach Artichoke Gnocchi Soup can be made in just 30 minutes! It's creamy, packed with veggies, & tastes just like your favorite dip in soup form.

From using artichokes in my Vegan Spinach Artichoke Pasta to my Tomato Artichoke Salad, to roasting artichokes in the oven- they are truly one of the most delicious ingredients to cook with!

It was only natural to turn my love for spinach and artichokes into an epic soup recipe with the added bonus of gnocchi. Just take my Vegan Tomato Gnocchi Soup as one example of how delicious gnocchi is in a creamy vegan soup!

Ingredients:

Ingredient notes:

• Gnocchi: I used pre-cooked packaged gnocchi for this soup. However, you can also use my homemade vegan gnocchi in this soup. If using packaged gnocchi I recommend Bella Terra Gnocchi.
• Artichokes: I used Reese quartered artichoke hearts. They are unseasoned but do have salt added which means you can add less salt to the soup. Any brand of canned quartered artichoke works though!
• Nutritional Yeast: This gives the soup a "cheesy" flavor while keeping it vegan. There isn't a great substitute for it as nothing quite has the same flavor.
  • If you don't like it you can omit it or try adding some vegan parmesan to the soup instead.
• Coconut milk: It's super important to use full-fat coconut milk to get this soup extra creamy. You could try substituting for cashew cream, but other milk alternatives like almond or oat milk will lead to a thinner soup.
  • If you want to try with cashew cream, soak ½ cup of cashews in boiling water for 30 minutes, then strain & blend with 1 cup of fresh water.

How to make vegan spinach artichoke soup

Saute the veggies

First, melt the vegan butter in a large pot or dutch oven. Then, add in the onions and garlic and saute for 2-3 minutes.

Next, add in the canned artichokes, salt, & pepper and saute everything together for another 3 minutes.

Continue cooking the soup

Add the vegetable broth and coconut milk and bring the soup to a simmer.

Once the soup is simmering add the gnocchi and lemon juice. Cook for about 3 minutes or just enough time to cook the gnocchi until it is soft and chewy throughout.

Finally, turn off the heat and add in the spinach.

Stir together until the spinach wilts and starts to cook. Just make sure not to overcook the spinach here!

Then, remove the soup from the heat. Serve immediately with freshly cracked black pepper on top!

FAQ & Tips:

Can I make this creamy gnocchi soup gluten-free?

Yes! The only change you'll need to make is using gluten-free gnocchi. Alternatively, you could add cooked rice or a cooked gluten-free noodle in place of the gnocchi.

How do I store leftover spinach artichoke soup?

Soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Please keep in mind it will thicken quite a bit as the gnocchi and creamy broth are left to sit.

If you want a thinner soup for leftovers, just add a little extra broth to the soup before reheating it!

More vegan soup recipes you will love:

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