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 tablespoon olive oil
- 8 oz vegan sausage I used Beyond Meat Italian
- ½ yellow onion diced
- 3 cloves garlic diced
- pepper a pinch
- red pepper flakes optional, to taste
- 1 tablespoon 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
Nutrition
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Chantelle
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!
Rene
So glad you liked it! And love the idea of swapping in tofu!
Christy Trombley
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!
Rene
Yay! So glad to hear you are getting lots of recipe inspo Christy!
Cori Wheaton
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!!
Rene
You had me at garlic naan! Lol So glad you liked it!
Lisa
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!
Rene
Woooooo! So glad you both enjoyed it Lisa!
Lea
Wow! This looks so comforting for a chilly, Fall day.
Rene
Hi Lea - Yes! The perfect Fall soup!
Amy
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!
Rene
Yum! So glad you liked it!
Erin
I just made this for dinner, and it's WONDERFUL!!! So, so delicious!
Corey
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!
Rene
Yay! So glad everyone liked it!!!
Tiffani
This vegan soup was Excellent!!!! Yum, Yum, Yum
Rene
So glad you liked it!!!
Jenae
Hi Rene, would you freeze this after?
Thanks
Rene
You can definitely freeze this. Just let it cool completely before transferring to a freezer safe container!
Kay
It was good. I used vegetable broth.
Rene
Awesome - glad it was hit!
Tricia Davis
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!
Rene
The broth I used is linked in the recipe notes 🤗
Julia
I made this soup last night and it was delicious and easy! Thanks Rene for another awesome recipe!
Rene
Thank you!!!
Jen
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 🙂
Rene
So glad the cauliflower gnocchi is working out. I want to try it now 🤗
Sara
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.
Cyndy
What is a brand of vegan gnocci?
Rene
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 👍
Kristin
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!
Rene
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!
Kristin
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!!!
Tammy
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!
Rene
Thanks Tammy!
Rene
Perfect! So glad it worked out!
Julli
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"!
Rene
Of course! I hope you give it a try!!!