Deliciously Creamy Vegan Sausage Gnocchi Soup

Three bowls of plant-forward, creamy soup garnished with herbs sit on dark plates. A gold spoon rests by each bowl. To the left, a wooden plate holds slices of toasted bread and a small bowl of dried herbs on a white marble surface.

About this recipe

This soup hits that sweet spot between cozy and practical. The gnocchi cook directly in the broth, making it naturally thick and creamy, while vegan Italian sausage adds depth and savoriness without overpowering the vegetables. It’s the kind of soup that feels special enough for the weekend but simple enough for a Tuesday night.

Why you’ll love this recipe

Ready in about 30 minutes
Creamy without being heavy, I use cashew sour cream
Made in one pot (less cleanup)
Plant-forward and easy to adapt for mixed diets
Great for leftovers — it reheats beautifully

The image shows plates and bowls of ingredients on a white surface for a creamy gnocchi soup: uncooked gnocchi, vegetable broth, two sausages, garlic cloves, shredded cheese, diced celery, onion and carrot, dried herbs, flour, milk, and olive oil.

ingredient notes

Italian sausage. I use vegan from Field Roast, but you can use any brand or type; even pork or chicken options work here.
Potato gnocchi. Shelf-stable gnocchi is perfect here.
Milk, regular or plant-based like oat milk or cashew milk, is great here.
White wine. Adds brightness and depth. If skipping, use extra vegetable broth with a splash of lemon at the end.

Diced onions, carrots, and celery are sautéing in a large pot, forming a plant-forward base. A wooden spatula rests across the vegetables, with some browning visible—an inviting start for a wholesome soup or stew.

Diced carrots, celery, and onions are being sautéed in a black pot for a plant-forward creamy soup. A wooden spatula stirs the mix, while a hand adds a spoonful of white flour to blend into the vegetables.

How to Make Sausage Gnocchi Soup

Heat olive oil in a large pot. Brown vegan Italian sausage until lightly crisp. Remove and set aside. Make sure the sausage is in small chunks.
In the same pot, sauté onion, carrot, and celery for 4–5 minutes until soft. Add garlic and cook briefly.
Sprinkle in the flour (optional) and cook for 30–45 seconds.
Deglaze with white wine, scraping up any browned bits.
Add vegetable broth and plant-based milk. Bring to a gentle simmer.
Add gnocchi and cook until tender, about 3–4 minutes.
Stir the sausage back in. Season with salt, pepper, and Italian seasoning.
Finish vegan as is, or add grated cheese if that’s your vibe.

A white, minimalist aquaponics icon on a black background shows a fish and two leaves inside a hexagon. Circular arrows around the fish and leaves represent a recycling or sustainable ecosystem.

The flexitarian way

This soup is easy to adapt for mixed-diet households:

Vegetarian: Finish the pot with grated Parmesan or pecorino cheese.
Flexitarian: Use chicken or Italian sausage instead of vegan sausage, or serve cooked sausage on the side so everyone can customize their bowl.
Extra protein: Add rotisserie chicken or white beans toward the end.
Extra greens: Stir in spinach or kale just before serving.

FAQ

Can I make this soup gluten-free?

Yes. Use gluten-free gnocchi and skip the optional flour. The gnocchi will still help thicken the soup naturally as it cooks.
Avoid cauliflower gnocchi as they will lose their form as the soup cooks.

Can I make this soup without flour?

Absolutely. The flour is optional and only adds a bit of extra creaminess. If you prefer a lighter, more brothy soup, skip it — the gnocchi will still give the soup body.

What can I use instead of vegan sausage?

This recipe is very flexible:
Use chicken sausage or Italian sausage for a flexitarian version
Use white beans, chickpeas, or mushrooms for a fully plant-forward option without sausage
Cook any meat-based sausage separately or in the same pot, depending on preference.

What plant-based milk works best?

Unsweetened oat milk or cashew milk works best for a creamy texture without overpowering flavor. Avoid sweetened or vanilla varieties.

Can I freeze this soup?

It’s best enjoyed fresh or refrigerated. Gnocchi can become soft after freezing, so freezing is not recommended for the best texture.

Print Recipe Pin Recipe

Three bowls of creamy, plant-forward sausage gnocchi soup with vegetables and pasta sit on dark blue plates, each with a gold spoon. A hand dips toasted bread into one bowl. More toast and dried herbs rest nearby on a white marble surface.

Creamy Vegan Sausage Gnocchi Soup

Alejandra Graf

The creamy vegan sausage gnocchi soup is the ultimate comfort food! It's made with delicious vegan sausage, and soft potato gnocchi, all combined with fresh herbs and vegetables to create a mouth-watering flavor explosion.

3.50 de 2 votos

Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine American

Servings servings

Calories 360 kcal

Equipment

Soup pot

Ingredients

2 tablespoons olive oil
6 oz Italian sausage casings removed and crumbled
1 medium onion diced
2 carrots sliced
2 stalks celery sliced
3 cloves garlic minced
1 tablespoon all-purpose flour optional
1 teaspoon Italian seasoning optional
¼ cup white wine
3 cups vegetable broth
2 teaspoon salt or to taste
1 pound potato gnocchi
1 cup plant-based milk
1/2 teaspoon black pepper or to taste
1/2 cup grated cheese

Instructions

Begin by sautéing the vegan sausage in a large pot with olive oil until it's nicely browned. Once done, remove the sausage from the pot and set it aside. If you wish, you can pan-fry the gnocchi, totally optional.
In the same pot, add some more olive oil and sauté the sofrito for 4-5 minutes and garlic until it becomes fragrant. Then add the flour and cook for 30 to 45 seconds.
Deglaze the pan with the white wine. Get all the little pieces on the pot; those are so flavorful. Next, slowly pour in the vegetable stock and mix to dissolve the flour; add the plant-based milk. Reduce the heat to a simmer and add in the gnocchi. Let it cook for a few minutes until it becomes tender.
Now, it's time to bring everything together. Add in your non-dairy milk of choice along with the cooked vegan sausage. Stir well to combine all the flavors.
Add the grated cheese if using.
Cook for another couple of minutes until everything is heated through and well incorporated—season with salt, pepper, or any other herbs you prefer.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat. The soup will thicken as it sits, so add a splash of vegetable broth or plant-based milk to loosen it as needed.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 38gProtein: 11gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 31mgSodium: 1806mgPotassium: 215mgFiber: 3gSugar: 6gVitamin A: 3837IUVitamin C: 4mgCalcium: 166mgIron: 4mg

Keyword gnocchi, vegan creamy soup

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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