Vegan Gnocchi Soup || Gracefult Kitchen

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Vegan Gnocchi Soup

Noodles

This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes. Shelf-stable potato gnocchi are vegan, but if you want to make this soup gluten-free or lower in carbs, try cauliflower gnocchi instead.

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
2 medium carrots, diced
2 cups sliced mushrooms
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon ground pepper
½ teaspoon salt
6 cups low-sodium vegetable broth
1 (15 ounce) can no-salt-added diced tomatoes
4 cups chopped kale
1 (17 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi

Description

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring, until starting to soften, about 3 minutes. Add mushrooms and garlic and continue cooking and stirring until softened, about 4 minutes more. Stir in Italian seasoning, salt and pepper. Add broth and tomatoes, turn heat to high and bring to a boil. Stir in kale, reduce heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until puffy and browned in spots, 5 to 7 minutes. Stir the cooked gnocchi into the soup.