Description
This Vegetarian Gnocchi Soup is a creamy, hearty, and nourishing dish made with a rich tomato and red pepper base, pillowy potato gnocchi, and crumbled veggie sausage. Ricotta adds creaminess, smoked paprika gives warmth, and fresh basil brightens it up. Comforting yet wholesome, this soup is perfect for a weeknight dinner or meal prep.
Ingredients
2 tablespoons olive oil
3 garlic cloves, minced or sliced
1 yellow onion, diced
2 red bell peppers, chopped
2 cups cherry or grape tomatoes
1 teaspoon smoked paprika
2 plant-based Italian sausages (or regular, if preferred), crumbled
4 cups vegetable broth
1/2 cup ricotta cheese
16 oz potato gnocchi
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Optional: red pepper flakes
Instructions
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Heat olive oil in a large pot over medium-high heat. Add onion and garlic, sautéing for 2–3 minutes until fragrant.
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Stir in bell peppers, tomatoes, smoked paprika, salt, and pepper. Cook for about 10 minutes until softened.
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Meanwhile, cook veggie sausages in a separate pan, breaking into crumbles.
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Add vegetable broth to the soup pot and stir in ricotta cheese. Blend the mixture with an immersion blender (or in batches in a standard blender) until smooth and creamy.
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Bring the blended soup to a boil. Add uncooked gnocchi and crumbled sausage. Cook for 2–3 minutes, or according to gnocchi package instructions.
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Remove from heat and stir in fresh basil. Adjust seasoning and add red pepper flakes, if desired.
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Serve hot, garnished with extra basil, ricotta, or freshly cracked black pepper.
Notes
- Roast peppers, tomatoes, onion, and garlic at 400°F for 20–30 minutes before blending for extra flavor.
- Make it vegan with dairy-free ricotta or cashew cream.
- Use certified gluten-free gnocchi and sausage for a gluten-free version.
- Boost protein with white beans or lentils.
- Use spicy sausages or chili flakes for more heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
