Can I make this Dairy-Free Sun Dried Tomato Gnocchi Soup ahead of time?

Yes! It’s great for meal prep. Just know the gnocchi will soak up broth as it sits, so it may thicken overnight. When reheating, add a splash of broth to loosen it up.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 4 days . Reheat on the stove over medium-low heat or in the microwave.

You can , but gnocchi can get a little soft after freezing and thawing. If you want freezer-friendly results, freeze the soup before adding the gnocchi , then add fresh gnocchi when reheating.

What can I use instead of kale?

Spinach, Swiss chard, or even chopped baby kale all work. Use what you’ll actually eat—no guilt greens allowed.

Is coconut milk going to make it taste like coconut?

A little, yes—especially if it’s full-fat. If you want a more neutral “creamy tomato” flavor, go with cashew cream.

Sun Dried Tomato Gnocchi Soup: Creamy Magic in 30 Minutes

Description

Creamy, cozy, and totally dairy-free—this Sun Dried Tomato Gnocchi Soup is a one-pot dinner packed with chickpeas, kale, and pillowy gnocchi.

Ingredients

Scale

For the soup

1 to 2 tsp avocado oil
1 medium yellow onion, diced
Salt and pepper, to taste
1 red bell pepper, diced
1/4 cup diced sun-dried tomatoes
6 cloves garlic, crushed
1 tbsp tomato paste
2 tsp smoked paprika
1/2 tsp fennel seeds
1/4 to 1/2 tsp red pepper flakes (optional)
1 can (15 oz) chickpeas, rinsed and drained
1 can (15 oz) crushed tomatoes
5 cups vegetable broth
1/4 cup nutritional yeast
6 sprigs fresh thyme, leaves only
1 package shelf-stable gnocchi (about 1 lb)
2 cups chopped kale

For the vegan cream

1 cup cashew cream or canned coconut milk

For garnish (optional)

3 tbsp chopped fresh parsley

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Instructions

Sauté onion: Heat a large pot over medium heat. Add avocado oil, then onion and a pinch of salt. Cook until softened, about 5 minutes.
Add pepper + sun-dried tomatoes: Stir in bell pepper and sun-dried tomatoes. Cook 2 minutes.
Build flavor: Add garlic and cook 1 minute. Stir in tomato paste and cook 2–3 minutes, stirring often. Add smoked paprika, fennel seeds, and red pepper flakes (if using). Cook 1 minute.
Simmer: Add chickpeas, crushed tomatoes, vegetable broth, nutritional yeast, and thyme. Bring to a simmer, cover, and cook 15 minutes.
Finish: Stir in vegan cream, gnocchi, kale, and parsley. Cook until gnocchi is tender (per package instructions). Season with salt and pepper to taste.

Notes

Cashew cream: Soak 3/4 cup raw cashews in hot water for 30 minutes, drain, then blend with 1/4 cup water + pinch of salt until smooth.

Coconut milk option: Use full-fat coconut milk for the creamiest texture (it may add a mild coconut note).

Make it spicier: Add extra red pepper flakes or a dash of hot sauce at the end.

Leftovers: Gnocchi thickens the soup as it sits—add a splash of broth when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 390 kcal
Sugar: 11 g
Sodium: 861 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 9 g
Protein: 14 g
Cholesterol: 0 mg