Vegan Sausage, Kale & Gnocchi Soup
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This Vegan Sausage, Kale & Gnocchi Soup is extremely simple but also totally comforting. It also makes the best leftovers!
As it gets colder, soup is on the menu in my house more and more. And there is nothing better than having a comforting, delicious soup on the table in 30 minutes. And this Vegan Sausage, Kale & Gnocchi Soup is exactly that.
You only need a handful of ingredients to bring this one together – but the flavors are so rich and delicious it will taste like you’ve been cooking it all day. Trust me.
How to make Vegan Sausage, Kale & Gnocchi Soup
To start cook up some vegan sausage. I went with the Beyond Meat Italian Sausage. But feel free to swap it out for your favorite.
Next add the onion, garlic and spices. Cook this down with a little bit of broth (to get those crunchy sausage bits off the bottom of the pan) for 2-3 minutes.
Add the rest of the broth (I went with my go-to vegan chicken broth, but you can use your favorite) and the uncooked gnocchi. Bring everything to a boil.
TSV TIP: It is fairly easy to find vegan gnocchi. Be sure to look in the dry pasta section – not the fresh refrigerated section.
To finish off the soup, add some vegan half & half and the kale. Cover and cook for another 5 minutes and that’s all folks. Serve this with some crusty garlic bread and dish up the leftovers for lunch the next day.
This will thicken as it cools, so you will have a more broth when it is fresh. If the leftovers get too thick, you can always thin them down with a little water or more broth.
Need more recipe inspo? Check out these:
Vegan Sausage, Kale & Gnocchi Soup
Ingredients
- 2 tbsp olive oil
- 8 oz vegan sausage I used Beyond Meat Italian
- 1/2 yellow onion diced
- 3 cloves garlic diced
- pepper a pinch
- red pepper flakes optional, to taste
- 1 tbsp Italian seasoning
- 4 cups broth*
- 1 16-ounce package gnocchi uncooked
- 1 cup non-dairy half & half you can sub non-dairy milk, but it will be thinner
- 2 cups kale ripped into bite-size pieces
- salt if needed
- fresh parsley for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add the vegan sausage and crumble with a wooden spoon. Cook, stirring frequently until browned.
- Add the onion, garlic, pepper, red pepper flakes, Italian seasoning and a splash of broth. Scrape the brown bits off the bottom of the pan and allow everything to cook down for 2-3 minutes.
- Pour in the rest of the broth and gnocchi. Bring it to a boil and allow everything to cook for another 2-3 minutes.
- Add the vegan half & half and the kale. Cover and turn heat to low. Cook for 5 more minutes and serve.
Video
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
OMG!! This soup is to die for!! I used Impossible sausage, Trader Joe’s gnocchi, and Silk non dairy creamer. My whole family devoured it and they are not easy to please. Thanks This Savory Vegan for another amazing recipe!!
This was incredibly yummy!! I used some cashew cream I had and added serrano peppers. Will definitely be making again!
This recipe is so yummy! We’ve been making it a couple times a month for months!! My whole family loves it and it’s kid approved 👍 The only tweek that I make is using blended tofu and oat milk in place of half and half! Less calories and amps up the protein for my big eaters! I’m making it again tomorrow! Thank you for the recipe!
So glad you liked it! And love the idea of swapping in tofu!
We made this last night with a couple substitutions given what was on hand. It was fantastic! We had to use Abbott’s ”chorizo” instead of the Beyond Italian sausage and full fat coconut milk instead of non-dairy half and half. It did not disappoint, and all the ingredients came together so well. I love using this website as my husband and I navigate veganism- we aren’t full fledged yet, but it’s recipes like these that make it something to strive for. Thanks, Rene!
Yay! So glad to hear you are getting lots of recipe inspo Christy!
Super super super delicious! Not a big gnocchi fan, so I used Banza cavatappi pasta, and used coconut cream instead of dairy free half n half. Tasted wonderful with some extra seasoning to help rid the coconut flavor. Going to make this again for Christmas with garlic naan 😀 thank you for this recipe!!
You had me at garlic naan! Lol So glad you liked it!
This soup was amazing! My husband and I both thought it was restaurant quality! It was also simple and quick. We will definitely make this again and again. Thank you!
Woooooo! So glad you both enjoyed it Lisa!
Wow! This looks so comforting for a chilly, Fall day.
Hi Lea – Yes! The perfect Fall soup!
This soup was SO delicious. Next time I’ll only do 3 cups of broth and one of water as my blood pressure probably didn’t like the salt but I did! I don’t like using meat substitutes so I did extra kale and a few more gnocchi. Seriously- amazing dish!
Yum! So glad you liked it!
I just made this for dinner, and it’s WONDERFUL!!! So, so delicious!
Just served this to my non-vegan 17 year-old daughter and her boyfriend. They both loved it and said it reminded them of the Tuscan soup at Olive Garden. I agree! I will definitely make this again! It was fast, easy, and delicious! Thank you for sharing this recipe with us!
Yay! So glad everyone liked it!!!
This vegan soup was Excellent!!!! Yum, Yum, Yum
So glad you liked it!!!
Hi Rene, would you freeze this after?
Thanks
You can definitely freeze this. Just let it cool completely before transferring to a freezer safe container!
It was good. I used vegetable broth.
Awesome – glad it was hit!
Hi! My husband has been a vale fan for almost a year and I would love to make this for him. What kind of broth did you use? It looks so good!
The broth I used is linked in the recipe notes 🤗
I made this soup last night and it was delicious and easy! Thanks Rene for another awesome recipe!
Thank you!!!
Delicious!! I only had 1 Italian sausage so used a Beyond Brat for the remainder and added in some fennel. Copying Kristen, above, I used the TJ’s Cauliflower Gnocci and threw it in when the broth, etc was boiling. This recipe will be added to our regulars 🙂
So glad the cauliflower gnocchi is working out. I want to try it now 🤗
Just dude a virtual dinner with my friends and we did this recipe. It was really good. Thick and creamy! I added some carrots and celery in the beginning for extra veg. Turned out great. Served with fresh focaccia.
What is a brand of vegan gnocci?
Trader Joe’s. I also think DeLallo. I just always read the labels at whatever grocery store I’m at until I find one. There is usually always at least one brand that is vegan-friendly. Be sure to look in the dry pasta aisle 👍
I’ll try soon and then post a review, sounds yummy! Do you think the frozen gnochhi from Trader Joe’s would work in this!
Hi Kristin, I do think it would work – I assume you are talking about the cauliflower gnocchi. You might want to brown it in a different pan before adding it to the soup. Just to ensure it holds it shape!
I made it tonight with the cauliflower gnocchi, just threw it in after broth was boiling. It is a super delicious and easy soup, thank you!!!
Thanks for asking this question and trying, too! I’m planning on making this and wanted to use the cauliflower gnocchi as well (the better half is gf!). Good to know it works (without having to brown it!). Super excited to try this! Thanks for always having the best, creative, vegan recipes, Rene!
Thanks Tammy!
Perfect! So glad it worked out!
Another beauty! And thanks so much for mentioning the brand of “sausage” you use — we love Beyond Beef for all these things and didn’t know that they were making “sausage”!
Of course! I hope you give it a try!!!