Hearty and creamy soup filled with veggies, fresh herbs, potato gnocchi, and flavorful vegan sausage.
This Creamy Vegan Sausage Gnocchi Soup is the perfect winter comfort meal. It’s filled with fresh vegetables, flavorful herbs, tender potato gnocchi, and savory vegan sausage.
I am in a major comfort meal mode right now. It’s been absolutely freezing here in Oregon, so that only means more warming foods! Sign me up.
This cozy and Creamy Vegan Sausage Gnocchi Soup contains simple, easy-to-find ingredients, is high in protein, contains healthy fats, and added fiber from fresh vegetables!
I highly recommend pairing this soup with your favorite crusty bread smothered in butter.
How to make Creamy Vegan Sausage Gnocchi Soup:
- Heat oil in a large pot over medium-high heat. Add crumbled vegan sausage and cook for 3-4 minutes until browned all over. Add onion, celery, and carrots. Cook for 4-5 minutes until veggies are tender and onion is soft and translucent. Stir in garlic, sage leaves, Italian seasoning, and red pepper flakes. Cook for 1 minute more.
- Pour in vegetable broth, tomatoes, and add bay leaves. Bring to a boil, reduce to simmer, simmer uncovered for 15 minutes.
- Add kale and gnocchi. Cover and cook for 5-10 minutes or according to gnocchi pkg directions. Pour in coconut milk and cook for 2-3 minutes until soup has thickened a bit. Season with salt and pepper.
- Serve topped with fresh basil.
Why you’ll love this Creamy Vegan Sausage Gnocchi Soup:
- Simple and easy to make
- Nutritious – contains healthy fats, protein, and added fiber
- 100% vegan and healthier than your average gnocchi soup
- Oh so delicious!
Frequently Asked Questions:
What vegan sausage do you recommend?
My favorite is always Field Roast! I used the Italian Garlic and Fennel one in this recipe. Any vegan Italian sausage will work great.
Can I substitute the coconut milk for heavy cream?
Yes! If you don’t want to make this recipe vegan, you can substitute the coconut milk for heavy cream or half and half.
If you’re looking for more delicious warming winter recipes, you’ll also love this Creamy Butternut Squash Soup, this Butternut Squash and Chickpea Coconut Curry, and Smoky Vegan Corn Chowder.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Hearty and creamy soup filled with veggies, fresh herbs, potato gnocchi, and flavorful vegan sausage.
- 1 tbsp olive oil
- 1 lb vegan Italian sausage, crumbled
- ½ medium yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 2 medium carrots, finely chopped
- 3-4 cloves garlic, minced
- 4 fresh sage leaves, chiffoned
- 1 tbsp dried Italian seasoning
- ¼ tsp red pepper flakes
- 4 cups low-sodium vegetable broth
- 1-15 oz. can fire-roasted diced tomatoes
- 2 bay leaves
- 16 oz. gnocchi
- 2 cups kale, roughly chopped
- 1 cup full-fat coconut milk
- 1 ½ tsp kosher salt
- Freshly cracked black pepper
- Fresh basil, for serving
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Heat oil in a large pot over medium-high heat. Add crumbled vegan sausage and cook for 3-4 minutes until browned all over. Add onion, celery, and carrots. Cook for 4-5 minutes until veggies are tender and onion is soft and translucent. Stir in garlic, sage leaves, Italian seasoning, and red pepper flakes. Cook for 1 minute more.
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Pour in vegetable broth, tomatoes, and add bay leaves. Bring to a boil, reduce to simmer, simmer uncovered for 15 minutes.
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Add kale and gnocchi. Cover and cook for 5-10 minutes or according to gnocchi pkg directions. Pour in coconut milk and cook for 2-3 minutes until soup has thickened a bit. Season with salt and pepper.
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Serve topped with fresh basil.
