Who needs noodles?! Gnocchi soup replaces the pasta with pillowy gnocchi for delicious results. With kale, veggies, and lots of herbs and garlic, this easy soup recipe is packed with flavour.
Now, don’t get me wrong—I do love soup with noodles, like my Thai coconut curry soup . But somehow gnocchi makes a soup SO much more exciting. I don’t know if it’s the novelty of gnocchi in soup instead of noodles or their irresistible texture, but gnocchi soup is totally worth getting excited about.
I also love that this is a soup you can make a meal out of. With the gnocchi, vegan chicken, and loads of veggies, you won’t be hungry an hour after eating it! If you shy away from making soup for dinner because you don’t feel like it’s substantial enough, this gnocchi soup recipe will change your mind.
Why You’ll Love This Gnocchi Soup
- Easy to make . This soup comes together in just over 30 minutes, making it perfect for a quick weeknight dinner. Even without a long simmering time, it packs in so much flavour!
- Customizable . Feel free to swap out the vegetables for your favourites or add a different plant protein. There’s a lot of flexibility in this gnocchi soup recipe!
- Hearty and satisfying . In addition to the potato gnocchi, there’s vegan chicken, kale, and veggies in this soup to make it a filling meal.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – I love using my homemade vegan butter , but store-bought is fine, or you can simply use extra olive oil instead of butter.
- Olive oil
- Mirepoix – Yellow onion, celery stalks, carrots are the start of so many soup recipes and this gnocchi soup too.
- Salt
- Garlic – There’s plenty of garlic in this recipe for big flavour. You can even add an extra clove or two if you’d like.
- Flour
- Seasonings – Ground black pepper, salt, dried oregano, and dried thyme.
- Vegetable broth – This vegetable broth made from kitchen scraps is my go-to.
- Vegan chicken – You could also use seitan for a more budget-friendly option, or this vegan chicken recipe.
- Vegan gnocchi – Potato gnocchi or cauliflower gnocchi both work.
- Tuscan kale
How to Make Gnocchi Soup
- Sauté the veggies . Cook the onion, celery, and carrots in a large pot with the olive oil, butter, and salt. Once softened, stir in the garlic.
- Add the flour and seasonings . Stir in the flour, pepper, dried oregano, and dried thyme and cook for 2 minutes.
- Simmer . Slowly stir in the vegetable broth, then bring the soup to a boil. Reduce the heat to low and simmer for 5-7 minutes.
- Finish . Stir in the vegan chicken, gnocchi, and kale. Simmer for another 5-7 minutes, then season to taste with salt and pepper.
Tips for Success
- Slice the kale thinly . It’s hard to eat large kale leaves in a soup! Make sure the leaves are sliced thinly so they fit into a spoon.
- Use quality vegetable broth . A good vegetable broth is the backbone of this soup, providing much of its flavour and depth. Homemade is best, but store-bought is fine if you use a brand you trust.
- Don’t overcook the gnocchi . Be careful not to overcook the gnocchi. As soon as they float to the top, turn off the heat to keep them from getting bloated.
Variations
- Try another protein . White beans, chickpeas, vegan turkey , or your favourite plant-based sausage would be fantastic in this gnocchi soup.
- Use a different green . Switch out kale for spinach or Swiss chard.
- Add fennel . Thinly sliced fennel bulbs add a flavourful twist to any soup.
- Make it creamy . Stir in a few splashes of vegan heavy cream near the end of the cooking time.
What to Serve With Gnocchi Soup
This soup really is filling enough to be a meal on its own, but you could pair it with an Italian-inspired salad like this chickpea panzanella . I always like serving it with bread, too. You have to have something to soak up the broth at the bottom of the bowl! Try my rustic olive bread or this garlic and rosemary focaccia bread .
How to Store Leftovers
Transfer leftover gnocchi soup to an airtight container and store it in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat.
Can I Freeze This Recipe?
I don’t recommend freezing this soup, as the gnocchi will become mushy with freezing, thawing, and reheating. The only way I think it would work is if you freeze the soup without the gnocchi and add it when reheating on the stovetop.
More Hearty Vegan Soup Recipes
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Vegan Broccoli Cheddar Soup
- Creamy Vegan Mushroom Wild Rice Soup
- Easy Lentil Soup (Vegan & Spiced)
Ingredients
- 2 tablespoons vegan butter , 28 grams
- 1 tablespoon olive oil , 15 ml
- 1 yellow onion , diced
- 3 celery stalks , thinly sliced
- 2 carrots , halved and thinly sliced
- 1 teaspoon salt , 6 grams
- 4 cloves garlic
- ¼ cup flour , 30 grams
- ½ teaspoon ground black pepper , 1 gram
- 1 teaspoon dried oregano , 1 gram
- 1 teaspoon dried thyme , 1 gram
- 5 cups vegetable broth , 1183 ml
- 2 pieces vegan chicken , cubed
- 2 cups vegan gnocchi , 380 grams
- 1 ½ cups Tuscan kale , sliced thin 100 grams
- Salt and pepper to taste
Instructions
- In a large pot, melt the vegan butter over medium heat. Add the olive oil, onion, celery, and carrots. Season with salt and saute until softened. Add the garlic and saute until fragrant.
- Add the flour, pepper, dried oregano, and dried thyme to the pot. Stir well to coat the vegetables evenly with the flour. Cook for 2 minutes.
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a boil over medium-high heat and then reduce the heat to low. Let the soup simmer for 5-7 minutes.
- Add the vegan chicken, vegan gnocchi, and kale to the pot. Simmer for another 5-7 minutes, or until the gnocchi floats to the top.
- Taste the soup and season with salt and pepper to taste.
Notes
Gnocchi Soup
Ingredients
- 2 tablespoons vegan butter 28 grams
- 1 tablespoon olive oil 15 ml
- 1 yellow onion diced
- 3 celery stalks thinly sliced
- 2 carrots halved and thinly sliced
- 1 teaspoon salt 6 grams
- 4 cloves garlic
- ¼ cup flour 30 grams
- ½ teaspoon ground black pepper 1 gram
- 1 teaspoon dried oregano 1 gram
- 1 teaspoon dried thyme 1 gram
- 5 cups vegetable broth 1183 ml
- 2 pieces vegan chicken cubed
- 2 cups vegan gnocchi 380 grams
- 1 ½ cups Tuscan kale sliced thin 100 grams
- Salt and pepper to taste
Instructions
- In a large pot, melt the vegan butter over medium heat. Add the olive oil, onion, celery, and carrots. Season with salt and saute until softened. Add the garlic and saute until fragrant.
- Add the flour, pepper, dried oregano, and dried thyme to the pot. Stir well to coat the vegetables evenly with the flour. Cook for 2 minutes.
- Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the soup to a boil over medium-high heat and then reduce the heat to low. Let the soup simmer for 5-7 minutes.
- Add the vegan chicken, vegan gnocchi, and kale to the pot. Simmer for another 5-7 minutes, or until the gnocchi floats to the top.
- Taste the soup and season with salt and pepper to taste.
Notes
Nutrition
Gnocchi Soup https://jessicainthekitchen.com/gnocchi-soup/ June 3, 2024
This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! It’s absolutely worth making your own hot sauce at home when it tastes this good.
What Are Scotch Bonnet Peppers?
Scotch bonnet peppers are a type of chili pepper popular in Caribbean and West African cuisine and named for their resemblance to the Scottish tam o’shanter bonnet. They’re related to habanero peppers and like habaneros, they’re fiery hot—40 times hotter than jalapeño peppers on the Scoville scale, in fact! They have a little hint of sweetness to them too, which sets them apart from habeneros.
We Jamaicans love Scotch bonnet peppers in Jamaican rice and peas and jerk dishes, like my jerk tofu , so naturally, they were my pepper of choice when I wanted to try to make my own hot sauce. Which is how this Scotch bonnet pepper sauce came to be!
Why You’ll Love This Scotch Bonnet Hot Sauce Recipe
- Layers of flavour . Some hot sauce recipes are one-note, and that note is HOT. What I love most about this Scotch bonnet pepper hot sauce is that it has a little more nuance thanks to the roasted garlic and carrots.
- Surprisingly easy to make . You’ll wonder why you haven’t been making your own hot sauce all along when you see how simple it is!
- Versatile . This hot sauce goes well with practically everything, from Mexican dishes to Jamaican and beyond.
- No preservatives or additives . Store-bought hot sauces may contain preservatives and additives to extend their shelf life, but you can leave those out when you’re making it yourself.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You can leave the skin on the cloves.
- Carrots – This not only adds some flavour to the hot sauce, it also gives it a nice consistency.
- Scotch bonnet peppers – You can also use habanero peppers, which are the same heat level of scotch bonnet peppers, or even mix.
- Onion
- Cane sugar – Brown sugar, organic white sugar or coconut sugar also work.
- Sea salt
- White vinegar – Hot sauces aren’t just spicy, they’re also tangy! That’s thanks to the vinegar.
- Water
- Lime juice
How to Make Scotch Bonnet Hot Pepper Sauce
- Roast the garlic . Add the garlic to a skillet and cook until both sides are blackened. Remove the skins and add the peeled cloves back to the skillet.
- Simmer . Add all of the other ingredients except the lime juice. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally.
- Blend . Transfer the mixture to your blender with the lime juice. Blend until smooth.
- Store . Pour the Scotch bonnet hot pepper sauce into a jar with a lid. You can use it immediately, but I think it’s best after a day or two in the refrigerator to let the flavours meld together!
Tips for Success
- Adjust the consistency . If you’d like a thinner Scotch bonnet hot pepper sauce, you can add more lime juice when blending.
- Wear gloves . When handling hot peppers, it’s best to wear gloves to avoid any burning on your skin. Pepper burns hurt and it takes a while for the pain to go away!
- Blend carefully . Be careful when blending hot ingredients as the steam can cause pressure to build up in the blender. I recommend letting the mixture cool down a bit and leaving a crack open for the steam to vent. (You can place a kitchen towel over the lid to keep hot sauce from escaping through the crack.)
My Favourite Ways to Use This Hot Sauce
- Tofu scrambles . Jazz up your next tofu scramble breakfast with a few dashes of Scotch bonnet hot pepper sauce. Trust me, it’s a game changer..
- Mix into dips . Add a tablespoon or two to guacamole , hummus , or even spinach artichoke dip for an extra kick of flavour.
- Add to soups, curries, and stews . This hot sauce pairs well with vegetable soups and hearty stews, giving them an extra layer of depth and heat. We love it in this chickpea curry !
- Flavour your favourite proteins . From vegan chicken to marinated tofu , you can use this hot sauce to give any protein an instant upgrade.
How to Store
Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
Can I Freeze This Recipe?
Yes, if you can’t use this sauce within 2 weeks, you can freeze it! Store it in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
More Spicy Recipes
- Spicy Shakshuka with Vegan Feta
- Buffalo Cauliflower Wings (10 Ingredients)
- Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free)
- Spicy Arrabbiata Sauce (Easy & Vegan)
Ingredients
- 7 garlic cloves , with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers , stems removed and sliced in half
- 1 large onion , chopped
- 1.5 tablespoons cane sugar , or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime , juiced
Instructions
- In a skillet (I use a cast iron skillet ) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you’d like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store : Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze : Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
