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Red bowl with gnocchi soup by napkin on table.
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5 from 6 votes

Creamy gnocchi soup with vegan sausage & kale

Warming & fragrant, this satisfying soup is the definition of cozy. It's packed with curly kale, veggie sausage, and roasted gnocchi. (Want to skip a step? You can warm the shelf-stable gnocchi right in the soup pot instead. Look for the directions in the "notes" section below.)
Serves 2 as a meal or 4 as a starter. Nutrition & calorie info is for a meal-sized portion.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: Italian, Vegan
Keyword: comfort food, winter food
Servings: 2 people
Calories: 426kcal
Author: Cadry Nelson

Ingredients

  • 1 cup gnocchi from shelf stable package
  • 1 ½ teaspoons organic canola oil divided
  • 2 ½ cups water divided (plus extra for boiling gnocchi)
  • ¼ cup raw cashews
  • 1 veggie sausage sliced. I use a Beyond Meat hot Italian sausage link (roughly 3 ounces of sausage)
  • ¾ cup chopped yellow onion
  • 3 cloves garlic minced
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon granulated onion
  • 1 teaspoon Better Than Bouillon, no chicken base or vegetable bouillon cube
  • 3 packed cups chopped curly kale About 3-4 large leaves, with ribs removed
  • Pinch salt or to taste
  • Pinch pepper or to taste

Instructions

  • Preheat oven to 400 degrees.
  • Fill a medium sized pot with water, and bring to a boil. Add gnocchi* to pot. Boil for a couple minutes, until the gnocchi rises to the top of the pot. Drain in a colander. Then move the gnocchi to a clean kitchen towel to dry. (It roasts better when it's dry.)
    Cover a baking sheet with parchment paper. Then lay the gnocchi on it and drizzle with ½ teaspoon oil. Spread the gnocchi evenly across the baking sheet. Then move to the oven. Roast for 10 minutes, stopping once to flip. Once it has finished cooking, remove from the oven & set aside.
  • While the gnocchi roasts, continue with the recipe. First, make the cashew cream. In a high speed blender,** blend ½ cup water with ¼ cup raw cashews until completely smooth. (Stop and scrape down the sides if needed.) Set aside to use later.
  • Bring a soup pot to a medium heat with remaining teaspoon of oil. Add sausage pieces to pot & brown them. As they cook, break the pieces up with your spatula.
  • Once the sausage pieces are browned & a little crisp around the edges, add onions and garlic.**** Saute for a few minutes, until they onions are translucent and fragrant.
  • Add dried basil, dried oregano, and granulated onion. Saute for a minute more.
  • Add remaining 2 cups of water to the pot & Better Than Bouillon or your preferred bouillon. Stir the soup & use a spoon to pick up any remaining bits of sausage stuck to the inside of the pot. Bring the water to a simmer.
  • Put the chopped kale into the pot. It will look like a lot of kale, but it will quickly wilt as it comes into contact with the hot liquid. It should be even with the liquid in a few minutes.
  • Finally, add the cashew cream to the pot. Stir to evenly combine. Cook for 5 more minutes while the flavors intertwine.
  • Just before serving, add the roasted gnocchi to the soup pot. Add a pinch of salt & pepper (or more to taste).

Notes

*Be sure to read the ingredients for your gnocchi. Many shelf stable varieties are vegan, but some contain eggs.
**If you don't have a high speed blender, grind dry raw cashews in a coffee grinder until they're like a flour. Then move them to the blender with water to blend completely. If you don't have a coffee grinder, then you'll need to soak the raw cashews in water for several hours until they have softened. Otherwise, it will be hard for them to become completely smooth in a standard blender. Once they have softened, drain & move them to the blender and continue with recipe.
***I used one Beyond Meat hot Italian sausage link for this recipe. However, feel free to use the veggie sausage of your choice. Field Roast apple sage or Herbivorous Butcher garlic sausages would also be very good.
****If you'd like to keep the sausage really crispy, remove it from the soup pot before adding the onions & garlic. Then add it back into the soup with the roasted gnocchi. Otherwise, you can keep it in, as directed in the recipe, and it will continue adding flavor to the soup.
Roasting gnocchi makes a firmer texture that holds up nicely in the soup. However, if you're short on time or just want to skip a step, you can heat it in the soup pot instead. It will have a softer texture, but the flavor is still very nice. To warm gnocchi in soup pot, don't boil it separately first. Simply add it to the pot during the last five minutes of cooking (when you add the cashew cream). Note that this is for gnocchi in shelf stable packaging. I haven't tried adding frozen gnocchi to the soup pot. That may require a longer cooking time to get up to the correct temperature.
For this recipe, it’s one cup of gnocchi for two people. If you’d like to triple the recipe, you can use the entire package 16 ounce package of shelf-stable gnocchi. Otherwise, save the remaining gnocchi for later in the refrigerator.

Nutrition

Calories: 426kcal | Carbohydrates: 60g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Sodium: 717mg | Potassium: 288mg | Fiber: 7g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 15mg