Easy Vegan Gnocchi Soup
A creamy vegan gnocchi soup recipe made with vegan sausage, kale, and vegan cream.
Servings 8
Calories 493kcal
Equipment
Ingredients
- 4 cups vegan sausage (4 sausage links)
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 4 cups shredded kale
- 4 cups vegan broth
- 1 cup diced tomatoes
- 2 (16oz) packages gnocchi
- 1 1/2 cups vegan sour cream
- 1/4 cup vegan parmesean optional
Instructions
- Sauté 4 vegan Beyond sausage links (or other vegan sausage) in 1 tablespoon of olive oil. Use a wooden spoon to break the sausages into small bite-sized pieces while cooking.
- Add 4 cloves of minced garlic, 1 teaspoon of Italian herbs, 1/2 teaspoon of salt, 1/4 teaspoon of red chili flakes, and 4 cups of shredded kale, and sauté for another 2-3 minutes, until the kale is wilted.
- Add 4 cups of vegan broth and a cup of diced tomatoes, and bring to a low boil for 5 minutes.
- Add 2 containers of gnocchi to the soup and simmer for another 5 minutes.
- Stir in 1 1/2 cups of vegan sour cream (or cashew cream) and add more salt and pepper to taste.
- Garnish with vegan parmesan and serve hot.
Notes
- Add the sour cream at the end of cooking. Turn off the heat once it has been added.
- If you are going to swap the kale for spinach, be sure to add the spinach along with the cream at the end of cooking.
- Feel free to add more red pepper flakes and/or a dash of cayenne to the soup for added spice.
Nutrition
Serving: 1bowl | Calories: 493kcal | Carbohydrates: 70g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 2510mg | Potassium: 103mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1357IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 11mg