North Bay Produce

Italian Gnocchi Soup with Brussels Sprouts

Spicy Italian soup but vegetarian friendly. Meatless Monday just got even better!
Prep Time10 min Cook Time40 min Total Time50 min Servings6


  • 1 package gnocchi 
  • 1 large jar roasted red peppers, drained and chopped
  • 1/2 large sweet onion, chopped
  • 12 oz. shaved Brussels sprouts
  • 4 cups veggie stock 
  • 1 cup heavy cream 
  • 1 pound Beyond Beef or vegan meat substitute 
  • 2 tbsp olive oil 
  • Shaved parmesan cheese 
  • 1 tsp fennel 
  • 1/2 tsp cayenne powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp oregano 
  • 1/2 tsp basil 
  • 1 tsp paprika 
  • 2 tsp ground onion powder
  • 1 tsp thyme 
  • 1/2 tsp rosemary
  • 2 tsp salt 
  • 1 tsp pepper

Sharon's Hint

Get the same great flavors of the traditional dish by adding extra spices.


Step 1. 

In a medium sized mixing bowl, combine Beyond Beef and spices. Mix together until fully incorporated. Set aside. 

Step 2. 

In a Dutch oven, add olive oil and once glistening, add meat mixture and chopped onion. Using a large fork or potato masher, separate meat mixture into small bit sized pieces, resembling cooked Italian Sausage. 

Step 3. 

Add chopped red peppers and veggie stock. Cook on medium until a soft boil is reached. 

Step 4. 

Add gnocchi and cook per package directions until tender. Taste broth and season with additional salt, fennel and garlic powder to taste if necessary. Stir in heavy cream. 

Step 5. 

Ladle soup into bowls and serve with liberal sprinkling of shaved parmesan. 


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