Dairy-Free Sun Dried Tomato Gnocchi Soup You’ll Make Again
This dairy-free sun dried tomato gnocchi soup is creamy, comforting, and full of flavor—made with coconut milk, white beans, and hearty gnocchi. A cozy, one-pot meal perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 tablespoons olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/2 cup chopped sun dried tomatoes (oil-packed preferred)
1 teaspoon Italian seasoning
Salt and black pepper to taste
4 cups vegetable broth
1 (15 oz) can white beans, drained and rinsed
1 (13.5 oz) can full-fat coconut milk
1 lb potato gnocchi (dairy-free)
2 cups baby spinach or chopped kale
Optional: fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot. Sauté onion, carrot, and celery for 5–6 minutes.
- Add garlic and sun dried tomatoes. Cook 1–2 minutes.
- Stir in seasoning, salt, pepper, and white beans.
- Add broth and bring to a simmer for 10 minutes.
- Pour in coconut milk, add gnocchi, and simmer for 5–7 minutes.
- Stir in spinach or kale and cook until wilted.
- Taste, adjust seasoning, and serve hot with garnish if desired.
Notes
Use gluten-free gnocchi if needed. Light coconut milk can reduce calories. Store in fridge up to 4 days.