Salsa Verde Gnocchi Soup
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Comforting & cozy, this Salsa Verde Gnocchi Soup is packed with veggies, soy chorizo and tender gnocchi. Plant-based & delicious!
I am in love with this Salsa Verde Gnocchi Soup! It might sound like a strange combo, but everything about it just works. The soup has plenty of chopped veggies. The crispy soyrizo adds the best flavor. And the gnocchi brings a tender (and filling) bite. It is a super easy vegan soup (ready in 40 minutes) and makes for the best leftovers!
Step One: Brown the Soyrizo
If you haven’t worked with soyrizo before, just know it is one of my favorite ingredients! It packs in so much flavor, and when browned, adds the perfect crunch. You can find it at most grocery stores in the vegan section!
Heat some oil in a stock pot over medium heat. Add the soyrizo and cook down for about 5 minutes, stirring frequently. You want it to start to crisp up.
I like to remove about 1/2 of the soyrizo so I can use it as a topping for the soup at the end. But if you don’t feel like doing an extra step, just leave it all in the pot!
Step Two: Add the Veggies & Broth
Once the soyrizo is nice and browned, it is time to add in our veggies.
Add in some diced onion, bell peppers, jalapeño, garlic & a homemade spice blend. Cook everything down for about 5 minutes – stirring every minute or so. You want the veggies to get tender.
Add the broth, salsa verde, milk & a corn starch slurry. Mix until combined and bring to a boil. Partially cover, lower the heat and simmer for 10 minutes.
Step Three: Finish it Up
After the soup has simmered, it should have thickened up slightly. Add in the gnocchi and let it cook for about 3 minutes. You will know it is done when the gnocchi floats to the top.
Finish off the soup with some chopped cilantro and fresh lime juice. Give it a taste and adjust any of the seasonings to your liking.
And that’s it! You are ready to eat. Ladle the soup into bowls, top it with some non-dairy yogurt (it’s kinda like sour cream) and more cilantro. Serve with lime wedges on the side and dig in!
This soup is so cozy and packs in so much flavor! The leftovers can be stored in the fridge for 3-5 days. Just reheat on the stove or in the microwave for a quick lunch!
Tips & Tricks
If you are sensitive to heat you can remove the ribs & seeds of the jalapeño or omit it altogether.
To add more protein you can add a can of drained black beans.
To add more greens, stir in chopped kale or spinach right before serving.
Need more recipe inspo? Check these out:
Salsa Verde Gnocchi Soup
Ingredients
- 2 tablespoons oil separated, I used avocado oil
- 6 ounces soyrizo crumbled
- 1 yellow onion diced
- 2 bell peppers diced
- 1 jalapeño diced, optional
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 4 cups broth I used vegan chicken broth
- 12 ounces salsa verde homemade or store-bought
- 1.5 cups non-dairy milk unsweetened, I used oat milk
- 2 tablespoons corn starch
- 1 pound gnocchi
- 1 bunch cilantro chopped, separated
- 1 lime juiced, plus more for serving
- non-dairy yogurt optional, for serving
Equipment
Instructions
- Heat 1 tablespoon of oil in a stock pot over medium heat. Add the soyrizo and cook down for about 5 minutes, stirring frequently. You want it to start to crisp up.
- Remove half of the soyrizo (for serving) and add the remaining oil to the stock pot. Add the onion, bell peppers, jalapeño, garlic & dry seasonings and cook down for 5 minutes – stirring every minute or so.
- Add the corn starch to a small bowl with 2 tablespoons of water and whisk to combine. Set aside.
- To the pot, add the broth, salsa verde, milk & corn starch slurry. Mix until combined and bring to a boil. Partially cover, lower the heat and simmer for 10 minutes.
- Remove the lid and add the gnocchi. Cook for 2-3 minutes, or until the gnocchi float to the top. Add the lime juice & 1/2 of the cilantro. Taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls and top with non-dairy yogurt and more cilantro. Serve with lime wedges on the side & enjoy.
Video
Notes
- If you are sensitive to heat you can remove the ribs & seeds of the jalapeño or omit it altogether.
- To add more protein you can add a can of drained black beans.
- To add more greens, stir in chopped kale or spinach right before serving.
I made this last night, and it was a hit! I loved the tartness of the Salsa Verde. The gnocchi was genius! I am not vegan, so I added a bit of cream to the pot for more thickness. 10 out of 10!
Thanks so much Kelly! So glad you loved it!
I literally just went to TJs yesterday and got soyrizo for the first time ever, with no idea what I’d use it for haha then I got THIS in my email! Definitely making tonight 🙂
Perfect timing! I hope you love it!! Another one I love soyrizo in is my Southwest Pasta Salad!
WOW! Fascinating! I’ve never liked gnocchi in Italian dishes, too bland!
This sounds awesome and I look forward to picking some up next trip to TJ’s!
I hope you love it!