If you’re dreaming of a cozy bowl of comfort that delights with every spoonful, look no further than this Vegetarian Gnocchi Soup with Roasted Red Bell Peppers and Ricotta Recipe. It’s the perfect medley of tender gnocchi soaking up a silky, roasted red pepper broth, all enriched by creamy ricotta and fresh basil. The warm smoked paprika and the punch of plant-based sausage make it hearty without weighing you down, making this soup a luscious, healthy hug in a bowl. Whether it’s a chilly evening or you simply crave something vibrant and satisfying, this recipe will win your heart—and your taste buds—every time.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to nailing the perfect blend of flavors and textures in this soup. Each component brings its own unique note, from the sweetness of roasted red bell peppers to the smooth richness of ricotta, creating a harmony that’s both colorful and comforting.
- Olive oil: A good-quality olive oil adds a fruity richness and helps soften aromatics for a flavorful base.
- Garlic: Adds a fragrant punch that wakes up the palate and plays beautifully with the roasted vegetables.
- Yellow onion: Provides a subtle sweetness and depth once sautéed, balancing the smoky and savory tones.
- Red bell peppers: Roasting these lends natural sweetness and vibrant color that makes the soup so appealing.
- Cherry or grape tomatoes: Burst of juiciness that brightens the broth with a subtle acidity.
- Smoked paprika: Imparts a smoky warmth that ties all the vegetable flavors together deliciously.
- Italian plant-based sausages: Offer a savory, satisfying bite that elevates the soup’s heartiness while keeping it vegetarian.
- Vegetable broth: Keeps the soup light yet flavorful, acting as the perfect canvas for the vibrant ingredients.
- Ricotta cheese: Creates an indulgent, creamy texture that softens and mellows the flavors wonderfully.
- Potato gnocchi: The star starch that soaks up every bit of the soupy goodness and brings comforting chewiness.
- Fresh basil: Brightens with an herby freshness that perfectly finishes the soup.
- Salt and pepper: Essential to season and balance all the other flavors thoughtfully.
- Optional red pepper flakes: For those who like to add a little heat and a kick to the dish.
How to Make Vegetarian Gnocchi Soup with Roasted Red Bell Peppers and Ricotta Recipe
Step 1: Sauté Aromatics
Start by warming your olive oil in a large pot over medium-high heat. Once shimmering, toss in the diced onion and minced garlic, letting them soften and become fragrant for 2 to 3 minutes. This little step builds the flavor foundation of your soup, setting the stage for something amazing.
Step 2: Roast the Vegetables
Add the chopped red bell peppers, cherry tomatoes, smoked paprika, salt, and pepper to the pot. Cook everything together for about 10 minutes, stirring occasionally, until the veggies are tender and start to release their natural sweetness. You’ll notice the aromas getting richer—trust me, that’s where the magic begins!
Step 3: Cook the Plant-Based Sausage
While the veggies soften, heat a separate pan and cook the Italian plant-based sausages according to their package instructions. Break them up into bite-sized crumbles as they cook to make sure every spoonful delivers that savory flavor and perfect texture.
Step 4: Blend the Soup
Pour in the vegetable broth then stir in the ricotta cheese right into the soup pot. Use a handheld immersion blender to puree the ingredients until the soup becomes luxuriously smooth and creamy. Don’t have an immersion blender? No worries—blend in batches in your regular blender and return to the pot. This is the step that makes this Vegetarian Gnocchi Soup with Roasted Red Bell Peppers and Ricotta Recipe truly irresistible.
Step 5: Add Gnocchi and Sausage
Bring the soup to a gentle boil, then carefully add the uncooked gnocchi and the crumbled plant-based sausage. Give it a good stir to combine everything and let it cook for about 2 minutes or until the gnocchi floats to the surface and becomes tender. This part makes the soup wonderfully hearty without losing that silky texture.
Step 6: Finish with Fresh Herbs and Seasoning
Once the gnocchi is perfectly cooked, remove the pot from heat. Stir in the freshly chopped basil for a vibrant lift. Taste your soup now and adjust the seasoning with salt, pepper, or for an extra spark of heat, sprinkle in a pinch of red pepper flakes. This personalized touch seals the deal.
Step 7: Serve and Enjoy
Ladle your soup into bowls while it’s warm and inviting. For an extra flourish, save a bit of basil, ricotta, and a crack of black pepper to garnish each serving. Enjoy immediately and watch everyone’s faces light up with delight.
How to Serve Vegetarian Gnocchi Soup with Roasted Red Bell Peppers and Ricotta Recipe
Garnishes
Fresh basil leaves, a dollop of ricotta, and a crack of black pepper make perfect garnishes. They not only add a pop of color but also layer in fresh, creamy, and peppery notes that heighten every bite. If you like spice, a sprinkle of red pepper flakes adds a subtle heat that blends perfectly.
Side Dishes
This soup pairs beautifully with a crunchy baguette or garlic bread to soak up that sumptuous broth. A crisp green salad with lemon vinaigrette also complements the richness and brings a refreshing balance to the meal.
Creative Ways to Present
Serve this soup in a rustic, wide bowl to showcase its vibrant red tones and creamy texture. Layer a swirl of ricotta on top before adding the basil for an elegant touch. For small gatherings, serve it in mini cups or mason jars as a charming appetizer that invites everyone to slow down and savor.
Make Ahead and Storage
Storing Leftovers
After your meal, let the soup cool completely before transferring it into airtight containers. Stored in the refrigerator, it will keep well for up to 3 days. The flavors continue to meld beautifully, so leftovers often taste even better the next day.
Freezing
This Vegetarian Gnocchi Soup with Roasted Red Bell Peppers and Ricotta Recipe freezes nicely but keep in mind that the fresh basil is best added after thawing for vibrant flavor. Use freezer-safe containers or bags and freeze for up to 2 months for a quick comfort meal to pull out anytime.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent the soup from sticking or curdling. If it thickens too much, add a splash of vegetable broth or water to loosen the texture. Add fresh basil and extra ricotta after warming to refresh the flavors.
FAQs
Can I use store-bought gnocchi or should I make my own?
Store-bought gnocchi works perfectly for this recipe and keeps your prep time short and sweet. However, if you have time, homemade gnocchi can make the soup feel extra special with its tender, pillowy texture.
Is this recipe vegan-friendly?
This recipe is vegetarian, but the ricotta cheese can be swapped for a vegan ricotta alternative to make it completely vegan-friendly without compromising the creamy texture.
Can I substitute the plant-based sausage?
Absolutely! Feel free to use any plant-based protein or even omit it entirely for a lighter soup. Adding mushrooms or lentils can also enhance the heartiness if you prefer.
What can I do if I don’t have an immersion blender?
No immersion blender? No problem! Blend the soup in batches in a regular blender until smooth, then pour it back into the pot to continue cooking.
How spicy is this soup?
This soup is mild by default, but if you enjoy a little kick, adding red pepper flakes is an easy way to bring the heat up. You can adjust the spice level easily to suit your taste.
Final Thoughts
This Vegetarian Gnocchi Soup with Roasted Red Bell Peppers and Ricotta Recipe is a true labor of love that balances simplicity with rich, vibrant flavors. It’s perfect for sharing with friends and family or savoring on a quiet evening when you need a delicious pick-me-up. Whip up a batch and treat yourself to this gorgeous bowl of comfort—you’ll come back to it again and again!
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Vegetarian Gnocchi Soup with Roasted Red Bell Peppers and Ricotta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Vegetarian Gnocchi Soup is a simple, healthy, and flavorful dish perfect for a cozy meal. Combining sautéed vegetables, creamy ricotta, and tender potato gnocchi with plant-based sausages, it offers a comforting and hearty experience with a delightful smoky paprika undertone. The soup is blended until smooth and finished with fresh basil for a fresh, aromatic touch.
Ingredients
Main Ingredients
- 1/4 cup olive oil
- 4 large cloves garlic, minced or sliced
- 1/2 a small yellow onion, diced
- 3 medium-large red bell peppers, cored and chopped
- 12 ounces cherry or grape tomatoes
- 1 Tbsp smoked paprika
- 4 small-medium Italian plant-based sausages (or 2 larger ones)
- 3 cups vegetable broth (low sodium)
- 1 cup ricotta cheese
- 17.5 ounces potato gnocchi (standard 500 gram or 1.1 pound package)
- 1 ounce fresh basil (standard 28 gram clamshell)
- Salt and pepper, to taste
Optional
- Red pepper flakes (if you want extra spice)
Instructions
- Heat the olive oil: Heat olive oil in a large pot over medium-high heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add diced onion and garlic to the pot and sauté for 2-3 minutes until fragrant and translucent but not browned.
- Cook vegetables and spices: Add chopped bell peppers, cherry or grape tomatoes, smoked paprika, salt, and pepper. Cook for 10 minutes, stirring occasionally, until the vegetables soften and meld with the spices.
- Cook the plant-based sausage: While the veggies are cooking, heat a separate pan and cook the Italian plant-based sausages according to package instructions. Crumble them into smaller pieces using a spatula or fork for easier incorporation.
- Add broth and ricotta, then blend: Pour the vegetable broth into the soup pot and stir in the ricotta cheese. Use a handheld immersion blender to blend the soup until creamy and smooth. Alternatively, use a regular blender to puree and return to the pot.
- Cook gnocchi and mix sausage: Cover the pot and bring the soup to a boil. Carefully add the uncooked gnocchi and crumbled sausage, stirring gently. Cook for about 2 minutes or until the gnocchi float and are tender, following package directions.
- Add fresh basil and season: Remove the soup from heat, stir in freshly chopped basil, and adjust seasoning with salt and pepper as needed. Optionally, add a pinch of red pepper flakes for extra spice.
- Serve and garnish: Serve the soup hot in bowls. You may garnish with extra basil leaves, additional ricotta cheese, and a sprinkle of black pepper for enhanced flavor and presentation.
Notes
- Use low sodium vegetable broth to control salt levels.
- The soup can be made vegan by substituting ricotta with a dairy-free alternative.
- If you don’t have an immersion blender, blend the soup in batches using a regular blender.
- Plant-based sausages add protein and flavor while keeping the dish vegetarian.
- Adjust the red pepper flakes to your desired spice level or omit if you prefer mild soup.
- Fresh basil is best added at the end to retain its bright flavor and color.
