This vegetable and gnocchi soup with vegan Italian sausage is a meal on its own, let me tell you! It’s easy, hearty, delicious, and will definitely warm you up on those chilly nights. With October right around the corner, this might be the perfect recipe to add to your list.
How to Make Vegetable and Gnocchi Soup
This soup is super easy to make. First, start by chopping your onion, garlic, carrots, and zucchini. Then, sauté the onions and garlic in a little olive oil for a few minutes. Deglaze the pan with the tomato paste and red wine. After that, pour in the stock, water, canned tomatoes, carrots, and spices. Simmer uncovered for about 25 minutes. Now, add the zucchini and simmer covered for another 20 minutes. While the soup is simmering, cook the Italian sausages (if using). I sliced mine into rounds and then fried each side for about 5 minutes over medium heat. Finally, add the package of gnocchi and simmer uncovered for another 3-5 minutes, or until the gnocchi float to the top. Serve in bowls topped with sausage and vegan parmesan and enjoy! Like…REALLY ENJOY!!
Other Veggie or Protein Options for this Soup:
- Cauliflower gnocchi would work here if you’re looking for something gluten-free
- Sweet potato gnocchi would also be good
- Vegan cheese tortellini instead of gnocchi would definitely work
- Any other pasta instead of gnocchi if that’s what you have in your pantry
- Other veggies you might want to add could be green beans, corn, mushrooms, celery, peppers, spinach, or peas
- Any other vegan brat, sausage, or meatless ground
- Try adding fresh herbs instead of dried
Shoutout to my aunt Jamie! She made this soup last time we were at her house and it was amazing! That’s how it ended up here…so THANK YOU JAMIE! Jamie and Paul (my uncle) have always been a couple I’ve looked up to for years. They’re smart, driven, hardworking, loving, accepting, kind, and really REALLY good parents/grandparents. They have amazing children (my cousins) that do life the way it should be done. So anyways…I love you guys and thank you for being in my life! And thank you for always having vegan/vegetarian dishes at your house and for always trying my food. It really means a lot!
Looking for other hearty, vegan dinner options this fall? Try this MEATY VEGAN CHILI or this MEATY VEGAN MEATLOAF!
Vegetable and Gnocchi Soup with Vegan Italian Sausage
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion Diced
- 4 Garlic Cloves Minced
- 1 Cup Carrots Sliced
- 2 tablespoon Tomato Paste
- 1 Zucchini Sliced
- ½ Cup Red Wine Optional
- 4 Cups Vegetable Stock
- 2 Cups Water
- 28 Ounces Fire Roasted Diced Tomatoes Canned
- 1 tablespoon Italian Seasoning
- 16 Ounces Gnocchi
- 1 Package Beyond Italian Sausage
- Salt and pepper to taste
Instructions
- Sauté the onion and garlic in the olive oil for 3-5 minutes over medium heat.
- Deglaze your pan with the tomato paste and red wine for 1 minute
- Add the water, stock, canned tomatoes, carrots, herbs, and simmer uncovered for 20 minutes.
- Add the zucchini and simmer covered for another 15 minutes, or until veggies are tender.
- While the soup is simmering cook your sausage over medium heat for about 5 minutes per side.
- Add the gnocchi to soup and simmer for 3-5 minutes, or until most gnocchi float to the top.
- Serve in bowls topped with sausage and vegan parmesan.
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