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    Home » Instant Pot

    Vegetable Gnocchi Soup

    Published: Apr 22, 2020 · Modified: Oct 30, 2023 · 8 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This creamy vegetable gnocchi soup is made with cauliflower gnocchi (or traditional potato gnocchi) and kale, and is a quick and easy Instant Pot meal! (Stovetop directions included.)
    This creamy vegetable gnocchi soup is made with cauliflower gnocchi (or traditional potato gnocchi) and kale, and is a quick and easy Instant Pot meal! (Stovetop directions included.)
    This creamy vegetable gnocchi soup is made with cauliflower gnocchi (or traditional potato gnocchi) and kale, and is a quick and easy Instant Pot meal! (Stovetop directions included.)

    This creamy vegetable gnocchi soup is made with cauliflower gnocchi (or traditional potato gnocchi) and kale, and is a quick and easy Instant Pot meal! (Stovetop directions included.)

    vegetable gnocchi soup in serving bowls.

    I've had this soup on my mind for a long time.

    I make it occasionally, and always think, "this is the best thing I've ever eaten!" But each time after my soup epiphany, I've completely forgotten about this tasty dish, and it's never made it online.

    Until now.

    This vegetable gnocchi soup is a vegetarian dish inspired by Olive Garden's chicken gnocchi soup. Feel free to serve it with fresh breadsticks and a salad.

    What Is Gnocchi?

    Because I grew up loving Olive Garden's gnocchi soup, I assumed that everyone knew what gnocchi was. I was wrong.

    If you've never tried it, or tried it and didn't know what you were eating, here's what you should know.

    Gnocchi are small Italian dumplings.

    Traditionally they're made with potato and flour, but you can also make (or buy) gnocchi made from non-traditional ingredients like cauliflower.

    A lot of times gnocchi are served with a sauce, but my favorite way to eat them is in soup.

    I love them in this vegetable gnocchi soup (obviously!), but they're also a tasty addition to my easy tomato soup (from canned tomatoes).

    Do I Have to Make The Gnocchi?

    Absolutely not.

    I buy my gnocchi.

    But if you're looking for fun project, try learning how to make potato gnocchi, sweet potato gnocchi, homemade cauliflower gnocchi, or even cheesy ricotta gnocchi!

    And then let me know how it went!

    Where Can I Buy Gnocchi?

    It will either be with the pasta or in the freezer section at your grocery store.

    If you're looking for cauliflower gnocchi, check the freezer aisle next to the cauliflower rice.

    I usually buy mine at Trader Joe's, but recently I found some Green Giant cauliflower gnocchi at Walmart. Both were delicious.

    Can I Make This Chicken Gnocchi Soup?

    Yes! If you want to make this soup an Olive Garden copycat, add a little cooked chicken to the pot before pressure cooking.

    Leftover rotisserie chicken is perfect in this soup.

    If you're adding chicken, make sure to tear or cut it into bite-size pieces before tossing it into the pot. If you don't, you'll need to increase the cook time (simmering or pressure cooking longer than the recipe calls for) until the chicken falls apart.

    Feel free to swap the vegetable broth for chicken broth.

    Can I Make Vegetable Gnocchi Soup on the Stovetop?

    Yes, definitely.

    I like making this in the Instant Pot because I don't have an extra-large soup pot, and the Instant Pot is the perfect size for this soup.

    But, if you don't have an Instant Pot, look below the Instant Pot directions in the recipe card for stovetop directions.

    How to Make Instant Pot Vegetable Gnocchi Soup

    Start by dicing up an onion, a couple of carrots, and celery.

    I bought organic carrots and didn't peel them, but peel yours if you want to.

    Dice the onion, carrot, + celery for vegetable gnocchi soup.
    Dice the onion, carrot, + celery

    Next, use the sauté feature on your Instant Pot to heat a little olive oil. Add the chopped vegetables, salt, and some spices.

    Cook until the veggies are tender.

    Cook the veggies until tender.
    Cook the veggies until tender

    Add the broth.

    I use my homemade vegetable broth or mushroom broth.

    Add the broth.
    Add the broth

    Next, add the kale.

    The kale will probably fill up the rest of your Instant Pot basin, but don't worry, it'll shrink way down when cooked.

    Add the kale.
    Add the kale

    Seal the lid, and pressure cook the soup.

    When you take the lid off, the kale will be wilted and cooked down.

    Pressure cook the soup.
    Pressure cook the soup

    Stir the soup to incorporate the kale into the liquid.

    If you're using frozen gnocchi, add it now, because it'll take a little longer to cook than fresh or dried gnocchi.

    And now to make it creamy and even more delicious by adding milk!

    Stir to finish wilting the kale.
    Stir to finish wilting the kale

    Does it Matter What Kind of Milk I Use?

    Use whole milk for the creamiest soup.

    If you want to swap whole milk for 2% you can, it just won't be quite as thick. And yes, you can use heavy cream instead of milk if you're feeling indulgent.

    I haven't tried swapping milk for non-dairy milk, but I don't see any reason why it wouldn't work. Just be aware that the flavor of your milk will change the flavor of the soup.

    Add milk to the vegetable gnocchi soup.
    Add milk to the soup

    Add most of the milk to the soup.

    Pour the remaining milk in a separate small bowl, and add a little cornstarch. Whisk it together, and pour it into the soup.

    Bring the soup to a simmer.

    If you're using dried or fresh gnocchi, add it now, and keep simmering until the gnocchi pop up to the top of the soup.

    Cook the gnocchi in vegetable soup.
    Cook the gnocchi

    I recommend serving this soup with freshly grated Parmesan, a garlicky breadstick and a nice big glass of wine.

    vegetable gnocchi soup in serving bowls.
    vegetable gnocchi soup in serving bowls
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Vegetable Gnocchi Soup

    This creamy vegetable gnocchi soup is made with cauliflower gnocchi (or traditional potato gnocchi) and kale, and is a quick and easy Instant Pot meal! (Stovetop directions included.)
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Main Course, Soup
    Cuisine: American
    Diet: Vegetarian
    Servings: 4 people
    Calories: 280kcal
    Freezer Friendly?
    No
    Will It Keep?
    2-3 Days (Fridge)
    Prevent your screen from going dark

    Equipment

    • Instant Pot (I use this one)

    Ingredients

    • 1 tablespoon olive oil
    • 2 carrots, diced (peeling optional)
    • 1 onion, diced
    • 1 celery stalk, diced
    • 1 teaspoon sea salt
    • 2 teaspoons garlic powder
    • 1 teaspoon red chili flakes
    • 1 sprig rosemary, removed from stem + diced
    • 4 cups vegetable broth
    • ¼ pound kale, stems removed + roughly chopped
    • 2 cups whole milk
    • 1 teaspoon corn starch
    • 10 ounces gnocchi (cauliflower or potato), fresh or frozen Use extra gnocchi if desired.
    • Optional: freshly grated Parmesan, to serve

    Instructions

    Instant Pot Directions:

    • Add olive oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.
    • Add the carrots, onion, celery, salt, garlic powder, chili flakes, and rosemary. Cook until the vegetables are softened.
    • Slowly pour in the broth. As you pour, scrape up any bits of vegetable stuck to the bottom of the pot (to prevent the burn warning). Add the kale.
    • Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 2 minutes.
      The Instant Pot will take about 8-10 minutes to come to pressure, depending on how hot the soup is, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished.
      Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
      Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
    • Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.
    • Press the sauté button. Leave the adjustable temperature setting at normal. 
    • If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.
    • Stir the soup. Slowly pour in 1 and ¾ cups of milk. In a separate small bowl, whisk together the remaining ¼ cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.
      Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).
      If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).
    • Serve immediately, topping with Parmesan if desired.
      Refrigerate leftovers and use within 2-3 days.

    Stovetop Directions:

    • Heat olive oil over medium heat in a soup pot. Add the carrots, onion, celery, salt, garlic powder, chili flakes, and rosemary. Cook until the vegetables are tender.
    • Add the broth and kale. Cover the pot, and simmer over medium heat until the kale is softened, about 10-15 minutes.
    • If using frozen gnocchi, add it now. If using fresh or shelf-stable gnocchi, wait before adding it.
    • Stir the soup. Slowly pour in 1 and ¾ cups of milk. In a separate small bowl, whisk together the remaining ¼ cup milk and the cornstarch. Pour the cornstarch mixture into the soup, stirring constantly.
      Heat the soup to a light simmer, stirring often. Taste the soup, and if desired, add more salt (for flavor) or chili flakes (for heat).
      If using fresh or shelf-stable gnocchi, add it now, and continue simmering until the gnocchi is cooked through (when it pillows and floats to the top of the soup).
    • Serve immediately, topping with Parmesan if desired.
      Refrigerate leftovers and use within 2-3 days.

    Notes

    Nutrition Information assumes potato gnocchi was used.  Using cauliflower gnocchi will lower the carb count.

    Nutrition

    Calories: 280kcal (14%) | Carbohydrates: 44g (15%) | Protein: 9g (18%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Cholesterol: 12mg (4%) | Sodium: 1864mg (81%) | Potassium: 492mg (14%) | Fiber: 3g (13%) | Sugar: 11g (12%) | Vitamin A: 8819IU (176%) | Vitamin C: 38mg (46%) | Calcium: 215mg (22%) | Iron: 3mg (17%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 4 votes (4 ratings without comment)

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    Comments

    All commentsQuestions
    1. Ashley Randolph says

      October 12, 2020 at 7:40 pm

      Do you think soy milk could be subbed for whole milk?

      Reply
      • Sarah Trenalone says

        October 12, 2020 at 7:59 pm

        I think that would work, sure! The soup probably will be a little thinner.

        Reply
        • Ashley N Randolph says

          October 15, 2020 at 6:51 pm

          Whoops! Sorry for the duplicated comment. My original wasn't showing at first...would you add a little extra cornstarch?

          Reply
          • Sarah Trenalone says

            October 15, 2020 at 6:53 pm

            I think you could do it either way, but a little extra cornstarch would probably help thicken it more 🙂

            Reply
    2. Pat says

      January 23, 2021 at 8:58 am

      Does this freeze well ?. Or do I have to substitute broth for milk?

      Reply
      • Sarah Trenalone says

        January 23, 2021 at 10:12 am

        Hi Pat,
        I haven't tried freezing it because it has so much milk. But I think that if you swapped the milk for broth (like you mentioned) it would freeze really well! Maybe add a little milk or cream after thawing.

        Reply
    3. Marina says

      January 08, 2023 at 5:24 pm

      Can this soup be frozen?

      Reply
      • Alisha Trenalone says

        January 09, 2023 at 1:11 pm

        Hi Marina! We haven’t tried freezing it. My guess is the dairy wouldn’t reheat well.

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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