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Creamy Vegan Sausage Gnocchi Soup

Hearty and creamy soup filled with veggies, fresh herbs, potato gnocchi, and flavorful vegan sausage.

Course Main Course
Keyword creamy vegan sausage gnocchi soup, vegan dinner recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. 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. 

  2. Pour in vegetable broth, tomatoes, and add bay leaves. Bring to a boil, reduce to simmer, simmer uncovered for 15 minutes. 

  3. 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. 

  4. Serve topped with fresh basil.