Packed with protein from beans and plant-based sausage, this creamy and rich Gnocchi Soup comes together in just over 30 minutes. It's vegetarian as-is, and can easily be modified to be dairy-free.
This is a meal-worthy soup, with plenty of protein from beans and (plant-based) sausage, hearty gnocchi, and nutritious kale. It reminds me of my favorite Tortellini Soup, and it comes together in just about 30 minutes.
Ingredients
- Gnocchi: One package of shelf-stable gnocchi.
- Sausage: I use two links (7 ounces) of spicy Impossible sausage.
- White beans: Feel free to use chickpeas instead. Any variety of white beans works here.
- Sherry cooking wine: I love adding a splash of this to round out the soup and add a rich flavor. If you don't have this one hand, it can be omitted. If you end up picking it up just for this recipe, use it in this Mushroom Wild Rice Soup or Mushroom Spinach Pasta.
- Cream or half and half: Optional, but adds body to the soup. For a dairy-free option, I like Silk's heavy whipping cream product.
- Broth: Lately I've been loving Better than Bouillon's No Chicken base, but their vegetable base also works.
Top tips
- The gnocchi doesn't need to cook very long. I recommend simmering the soup instead of boiling it to avoid overcooking the gnocchi.
- I like to add the kale at the end so that it doesn't overcooked. If you want kale that is ultra-tender, add it at the same time as the gnocchi.
- If you don't like kale, spinach is a great swap. Add it at the end and it will wilt very quickly.
Storage tips
- Storage: Leftovers are best within 3-4 days. This soup freezes well.
- Reheating: The gnocchi will soak up broth as it cools, so you may need to add an extra splash of broth for a thinner soup.
More cozy soup recipes
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Recipe
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Gnocchi Sausage Soup
Equipment
- 6-quart Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 small sweet yellow onion diced
- 2 ribs celery diced
- 2 large whole carrots diced
- ½ teaspoon kosher salt adjust to taste
- 7 ounces Italian sausage such as Impossible brand
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes optional, makes it spicy
- ½ teaspoon dry rosemary
- ½ teaspoon dry thyme
- 1 pound potato gnocchi such as DeLallo brand
- 4 ½ cups water or broth (omit vegetable base)
- 1 tablespoon No Chicken Base Better than Bouillon
- 15 ounce can great northern beans drained and rinsed
- 1 tablespoon sherry cooking wine or a splash of white wine
- Freshly ground black pepper to taste
- ¼ to ½ cup half and half or heavy cream (reduce to ¼ cup)
- Vegetarian Parmesan for serving (optional)
Instructions
- Heat a Dutch oven or large pot over medium heat. Add the olive oil. Once hot, add the diced onion, celery, carrots, and salt. Saute until the onions are golden, about 6-8 minutes.
- Add in the sausage, using a spatula to break it down into smaller pieces. Add the garlic, red pepper flakes, rosemary, and thyme. Cook until browned, just a few minutes.
- Stir in the gnocchi, water and bouillon, and drained beans. Bring to a boil over high heat, then reduce to a gentle simmer.
- Simmer for at least 10 minutes to marry the flavors. Stir in the sherry cooking wine and ¼ cup of half and half. Taste and add the remaining ¼ cup, as needed. Add freshly ground black pepper and freshly grated Parmesan, to taste. Enjoy!
Notes
- Dairy-free option: Silk makes a heavy whipping cream that works well in place of dairy heavy cream.
- Reheating: The gnocchi will soak up broth as it cools, so you may need to add an extra splash of broth for a thinner soup.
- If you don't like kale, spinach is a great swap. Add it at the end and it will wilt very quickly.
Nutrition
Mr. Wilson of the Moment
This moment features Mr. Wilson looking up dreamily at the camera, resting on his most recent blanket (his usual one was in the wash and we discovered that he's dissatisfied if there isn't a blanket for him to sit on.)
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