Spinach Artichoke Gnocchi Soup

This is a sponsored post written by me on behalf of Edward & Sons. The opinions and text are all mine. The products mentioned in this post were sent to me as a gift from Edward & Sons to use in this recipe, thank you so much!

Spinach Artichoke Gnocchi Soup

Soup there it is, ah soup there it is! Ok, just indulge my excitement about this soup for a minute. You ever have an idea in your head and you like totally flip when it actually comes out the way you saw it? That’s exactly what happened with this Spinach Artichoke Gnocchi Soup. Not to mention, who doesn’t love a good soup or spinach artichoke dip for that matter.

Spinach Artichoke Gnocchi Soup

We find ourselves after the holidays detoxing from wayyy too many sweets, and craving some seriously healthy eats. Raise your hand if you’re with me… Traditionally, spinach artichoke dip is not really a healthy dish, even though there is spinach and artichokes involved, haha but it’s so freaking delicious. So I wanted to create a non-dairy, healthier version of possibly my favorite dip, but in a way that would fill me up more, warm my soul, and satisfy my everlasting gnocchi craving. So here we are!

Spinach Artichoke Gnocchi Soup

Surprisingly there aren’t a whole lot of ingredients in this soup thanks to the help from my friends over at Edward & Sons! Their flavorful, high-quality products really make this soup rich, creamy, and so delicious. This soup is made in just 30-minutes (or less!) and I bet you could even throw it in your slow cooker and let it simmer while you’re working!


Vittle Club

Spinach Artichoke Gnocchi Soup

I couldn’t think of a more perfect collaboration for this soup recipe. Edward & Sons believes that everybody is different and every body has different needs, so they ensure that they select each ingredient with care, and offer high quality products to people like me who have needs for a special diet. Edward & Sons offers organic, gluten-free, vegan, non-GMO, and BPA free foods. They have acquired and produced a variety of products over the forty years they have been in business, and continue to offer amazing choices which you can find at stores like Whole Foods, Kroger, and Amazon.

Spinach Artichoke Gnocchi Soup

Here’s what you’ll find in this rich, creamy, filling soup!

Native Forest Coconut Milk

☆ vegan cream cheese

☆ vegan parmesan cheese

☆ onion

☆ spinach

Native Forest Baby Artichoke hearts

☆ gnocchi

Edward & Sons Not-Chick’n Bouillon Cubes

☆ almond milk

☆ water

Spinach Artichoke Gnocchi Soup

I told you it was a simple recipe, perfect to kick off the new year! You’ll start by making your gnocchi (pre-made bought at the store- I got mine at Whole Foods). Then you’ll saute your diced onion and garlic in a little oil, then add the artichokes, cream cheese, and not-chick’n bouillon cubes. Pour in the coconut milk, almond milk, water and vegan parmesan cheese and bring to a boil. Simmer it for a few minutes, add the spinach and gnocchi and shabaam… dinner is served!

Spinach Artichoke Gnocchi Soup

Head on over to Edward & Sons to shop, print this recipe and get yo soup on my friends! As always if you make them, be sure to tag me on  Instagram or Facebook!

Spinach Artichoke Gnocchi Soup

Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • (2) 13.5 ounce cans coconut milk (I used Native Forest from Edward & Sons)
  • 1.5 cups unsweetened almond milk
  • 8 oz vegan cream cheese (I used Kite Hill)
  • 1 cup vegan parmesan cheese (I used Violife)
  • 1 small onion, diced
  • 1 tbsp minced garlic
  • 5 oz fresh spinach
  • 8 oz frozen prepared gluten-free gnocchi
  • 20 oz baby artichoke hearts (Edward & Sons)
  • 6 cubes not-chick'n bouillon (Edward & Sons)
  • 2 cups water
  • 1 tbsp coconut oil (or other oil) for sautéing your onions
  • pepper to taste


  1. Boil a pot of water and prepare your gnocchi according to package directions, drain and set aside

  2. While your water is boiling and your gnocchi is cooking, saute your onions and garlic in a large stock pot over medium heat, stirring occasionally until translucent

  3. Add the artichoke hearts, stir and saute for a couple of minutes

  4. Add the vegan cream cheese and bouillon cubes, stir and cook for a couple more minutes

  5. Next, add your coconut milk, almond milk, and water and stir. Turn the heat up to high and bring your soup to a boil. Once it's boiling, remove from heat and add in the vegan parmesan cheese, spinach and gnocchi

  6. Serve in bowls garnished with pepper and more parmesan cheese if desired

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