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
Scale
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.
