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This comforting vegetarian gnocchi soup pairs bites of soft, pillowy gnocchi with a creamy red pepper, tomato, ricotta, and basil soup. Simple and easy to make, this soup is both cooked and blended in just one pot. Stir in some crumbled Italian veggie sausage for extra protein and a little spice!

Vegetarian gnocchi soup served in small bowls.

Whoever thought to pair gnocchi with soup is a GENIUS! The soft, chewy, pillowy texture of potato gnocchi goes SO well with this red pepper and tomato based soup. It almost feels like a tomato gnocchi pasta dish, but made even more cozy and comforting.

A lot of the gnocchi soup recipes I see online are cream-based and made with chicken. This vegetarian option replaces the heavy cream with blended, sautéed (or roasted) veggies and tasty ricotta. For protein, I’ve added some crumbled veggie sausage – you will love the extra kick, spice, and texture it gives.

Want more hearty, healthy soups like this? You may also love my one-pot vegetable orzo soup, this vegetarian lasagna soup, or this simple tomato rice soup!

Recipe ingredients in small bowls.

About the ingredients

  1. Gnocchi: These little Italian dumplings are a potato-based pasta. They cook very quickly and are so soft and pillowy! You can usually find them in the dried pasta aisle, or with the refrigerated fresh pastas.
  2. Red bell peppers: This soup is primarily made up of cooked and blended bell peppers. You may also use orange or yellow peppers, but I would refrain from the green ones (they aren’t sweet enough).
  3. Cherry tomatoes: I always recommend using vine-ripened tomatoes whenever possible – their flavour is so rich! You can also use grape tomatoes instead. Red, yellow, or orange varieties will all work.
  4. Yellow onion
  5. Garlic
  6. Olive oil
  7. Smoked paprika: I love how this adds a touch of smokiness to this recipe.
  8. Vegetable broth: I used a low-sodium veggie broth for this recipe, but you may use a regular broth as well. Simply adjust how much salt you add to the soup, accordingly.
  9. Ricotta cheese: I love adding ricotta instead of heavy cream for more protein and flavour! I add it before blending the soup, which helps to thicken it.
  10. Vegetarian sausage: To add more protein, this recipe uses crumbled plant-based sausages stirred into the soup. I personally used the “Italian” flavour of this brand – it has a bit of a kick! If you eat meat, you may use a regular Italian sausage instead.
  11. Fresh basil: Plenty of fresh basil is added for flavour and garnish. This herb always goes beautifully with bell peppers and cherry tomatoes.
  12. Red pepper flakes (optional): While you might find the addition of Italian sausage has enough spice, you may add a pinch of red pepper flakes for a little bit more. My husband likes this spicier than I do, so he added some of flakes before eating 😉

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to make gnocchi soup

Sautéing onion and garlic in a large pot.

STEP 1: You’ll want to start this recipe by sautéing both the diced onion and chopped garlic in a large saucepan.

Cherry tomatoes, chopped peppers, and smoked paprika added to pot.

STEP 2: Then, add in your chopped bell peppers, cherry or grape tomatoes, and smoked paprika. Allow this to cook for 10 minutes, stirring occasionally.

Cooking crumbled veggie sausage on a pan.

STEP 3: Meanwhile, crumble the veggie sausages and cook them on a separate pan.

Pouring vegetable broth into pot with cooked tomatoes and peppers.

STEP 4: Once the veggies have started to soften, add in the vegetable broth and ricotta cheese.

Blending soup with a handheld immersion blender.

STEP 5: Using a handheld immersion blender, blend the soup until creamy. If you don’t have an immersion blender, you can blend the ingredients in a regular blender. Return them to the pot once done.

Adding gnocchi into creamy, blended soup.

STEP 6: Bring the soup to a boil, then add in the uncooked gnocchi. Stir and allow to cook for about 2 minutes.

Adding crumbled veggie sausage into gnocchi soup.

STEP 7: Add in the cooked veggie sausage.

Tomato red pepper gnocchi soup in large pot.

STEP 8: And finally, stir in the freshly chopped basil before serving!

Nutrition benefits of this recipe

  1. Red bell peppers are an excellent source of vitamin C, with one pepper providing 180% of your daily needs! They’re also a source of other micronutrients like vitamin B6, vitamin K, vitamin A, potassium, and folate. Plus, peppers are a source of fiber and rich in antioxidants like carotenoids.
  2. Tomatoes are rich in vitamin C, potassium, folate, and vitamin K. They’re also a good source of fiber and antioxidants, like lycopene and beta-carotene.
  3. Vegetarian sausages will vary on their nutritional composition, depending on the particular brand you purchase. With that said, they help to add more protein to this soup to make it a filling, balanced meal.
  4. Ricotta is a great source of complete protein, with a 1/2 cup serving providing 12 grams. It’s also a good source of calcium, while containing smaller amounts of vitamin B12, B6, magnesium, iron, and potassium.
Creamy tomato and red pepper gnocchi soup in a bowl.

More creamy soup recipes

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Get the Recipe: Vegetarian Gnocchi Soup (Simple & Healthy!)

This comforting vegetarian gnocchi soup pairs bites of pillowy gnocchi and crumbled veggie sausage with a creamy red pepper, tomato, ricotta, and basil soup!
Vegetarian gnocchi soup served in small bowls.
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  • 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 + 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 + pepper, to taste
  • Optional: red pepper flakes (if you want extra spice)


  • Heat olive oil in a large pot over medium-high heat.
  • Add diced onion and garlic to the pot. Sauté for 2-3 minutes, until fragrant.
  • Add in chopped bell peppers, cherry/grape tomatoes, smoked paprika, salt, and pepper. Cook for 10 minutes, stirring occasionally, until veggies soften.
  • Meanwhile, heat up a separate pan and cook the veggie sausage according to package directions. You can crumble the sausages into smaller pieces using your spatula or a fork.
  • Pour the vegetable broth into the soup pot and stir in ricotta cheese. Using a handheld immersion blender, blend the soup until creamy.
    TIP: If you don't have an immersion blender, you can blend the ingredients in a regular blender. Return them to the pot once done.
  • Cover the soup and bring it to a boil. Once boiling, carefully add in the uncooked gnocchi (be mindful of splashing!) and crumbled veggie sausage. Stir together and allow to cook for about 2 minutes, or according to gnocchi package directions.
  • Remove soup from heat and stir in the freshly chopped basil. Season with additional salt and pepper, as needed. If you like a little extra spice, you may add a pinch of red pepper flakes.
  • Serve in bowls and enjoy hot. You may reserve some additional basil, ricotta, and black pepper as garnish!


*PREFER TO ROAST THE VEGGIES? You totally can roast the peppers, tomatoes, onion, and garlic instead of sautéing them. Simply toss everything in half of the olive oil, season with salt + pepper, then roast on a baking sheet for 20-30 minutes at 400F. The reason I created the recipe this way was to keep things all in one pot and on the stovetop – less mess!
*LEFTOVERS: You can store leftovers in an airtight container in the fridge for about 3 days. They will easily reheat on the stovetop or in the microwave.
  • I personally used these Italian veggie sausages, but there are many available on the market!
  • If you eat meat, you may use regular Italian sausages instead of plant-based ones.
  • If you require a gluten-free recipe, please use a certified gluten-free gnocchi and ensure that the sausages you are using are also gluten-free.


As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

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Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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