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+ servings
5 from 1 vote

Tuscan Vegan Gnocchi Soup

by: claire cary

This Tuscan vegan gnocchi soup is cozy, easy to make and perfect for a simple weeknight dinner. It's ready in about 30 minutes and made with simple, wholesome ingredients you probably already have on hand!
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Prep: 15 mins
Cook: 20 mins
Total: 35 mins


  • 16 ounces potato gnocchi I used Delallo gluten free
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 large carrots peeled and sliced
  • 2 stalks celery diced
  • 2 teaspoons minced garlic
  • cup white wine
  • 3 cups vegetable broth
  • 1 tablespoon tomato paste
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon Italian seasoning
  • 2 bay leaves
  • 1 teaspoon thyme
  • ½ teaspoon oregano
  • 1 tablespoon tapioca starch
  • 2 cups kale or spinach


  • Bring a pot of water to a boil and cook gnocchi according to package instructions. Set aside.
  • Add the olive oil and diced onion to a large pot.
  • Saute for 5-7 minutes or until it starts to brown.
  • Add in the garlic, carrot and celery and saute for an additional 5 minutes.
  • Add in the white wine and saute until the liquid has cooked off.
  • Add in all remaining ingredients aside from the kale, tapioca and gnocchi.
  • Bring to a low boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes.
  • Discard the bay leaves. Add 1 1/2 cups worth to a blender with the tapioca and blend until smooth.
  • Add back to the pot with the gnocchi and stir well. Simmer for 5 minutes, then stir in the kale or spinach to let wilt.
  • Taste and adjust flavors as desired, then serve hot and enjoy!


I did not add any additional salt to this recipe as I found the vegetable broth added plenty. Feel free to adjust to your liking!
For added protein, add in a can of drained and rinsed chickpeas. 
Serving: 1bowl / Calories: 307kcal / Carbohydrates: 48g / Protein: 5g / Fat: 8g / Fiber: 4g / Sugar: 5g

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