One-pot Vegan Italian Sausage Pasta Soup! It's hearty, rustic, and comforting, with a creamy tomato-y soup base, lots of herbs and garlic, vegan sausage chunks, and pasta. Ultimate vegan comfort food!
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FEATURED COMMENT
"I've made this so many times that it's about time I leave a comment on how wonderful it is. It's my husband's favorite dinner and it makes so much we get a couple dinners out of it. Every recipe I've made of Melanie's has just knocked it out of the park!"
- Sherilyn ⭐️⭐️⭐️⭐️⭐️ More reviews →
It's time to bust out the giant soup pot because you NEED this Vegan Italian Sausage Pasta Soup in your life!
We're talking creamy, thick vegan sausage soup, with tomatoes, lots of garlic, and pasta. Vegan soup recipes don't get any more humble, comforting, hearty, and rustic than this!
Mel x
Ingredient Notes
Here are the ingredients going in that big ol' soup pot along with why they are important and some substitution ideas:
- Onion, garlic, dried herbs, salt, and pepper - It's important to be generous with them all. I love using rosemary and thyme but you could use dried oregano or basil instead. Or a combination of them all.
- Sausages -For this vegan sausage soup I love to use either my homemade vegan sausage recipe or Field Roast Italian. Tofurkey Italian Sausages work well too, or any other (preferably herby) vegan sausages. See the recipe notes if using uncooked vegan sausages like Beyond or Impossible.
- Tomato paste - Lots of it for creaminess and tomato flavor. Don't use canned tomatoes or tomato sauce instead. They don't have the same concentration of flavor or texture.
- All-purpose flour - For thickening. This soup is thick, hearty, and creamy thanks to the flour. You could use gluten-free all-purpose flour instead.
- Light coconut milk (from a can) - It must be "light" and not full fat so that you don't get a coconut flavor. You can use another creamy plant-based milk if you want to, but the soup won't be as creamy and rich.
- Dried Pasta - It's cooked right there in the soup and makes it so hearty and rustic and delicious. It also helps to thicken the soup because it's starchy.
- Stock - There seems like an awful lot of liquid in this recipe but don't worry. It's not a typo. The pasta absorbs some of it as it cooks and along with the flour, thickens it all perfectly.
- Kale - The perfect green for soups because it doesn't get too soft and keeps its texture and color. I recommend Tuscan Kale (otherwise known as Cavolo Nero, Italian Kale, or Dinosaur Kale) to keep the Italian theme going but if you can't get that regular curly kale will do just fine.
- Sugar - Just a tiny bit and something I nearly always add to tomato-based recipes. It really makes the tomato flavor pop and makes a massive difference.
Let's Make Vegan Sausage Pasta Soup!
Now you know what you need to make this Italian style Vegan Sausage Soup, let's have a quick run-through of how it's done:
First up you need to sauté the onions and garlic, then add the herbs and flour, and cook them out for a minute or two.
Next, the seasonings, then gradually the stock, working out any lumps as you go. Then in go the tomato paste and water. Cook until starting to thicken then add the dried pasta, sausage pieces, and kale.
Lastly, the coconut milk goes in, then we simmer gently until the pasta is al dente ( just tender).
Serving Suggestions
This is such a hearty soup that you don't really need any accompaniments, except maybe some fresh basil, vegan croutons, and vegan parmesan cheese. My vegan ricotta would also be amazing with it, as would some crumbles of my Vegan Feta Cheese.
If you're extra hungry though, bread is always a good soup partner. I love these bread recipes with it:
Recipe
Vegan Italian Sausage Pasta Soup
Author:Ingredients
- 1 tablespoon olive oil , or use a few tablespoons of water to sauté for oil-free
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2 teaspoons dried rosemary , or use mixed Italian-style herbs instead of rosemary & thyme
- 2 teaspoons dried thyme
- ½ cup (63 grams) all-purpose flour , (plain flour in the UK)
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 4 cups (960 mls) vegetable stock
- 5 cups (1200 mls) water
- 1 x 5.5oz (156ml) can tomato paste (puree in the UK) , about 10 tablespoons
- 12 oz (350 grams) dried pasta
- 4 big kale leaves , chopped
- 4 vegan sausages , such as Field Roast Italian style or Tofurkey Italian Sausages, cut into chunky rounds * see notes RE other sausage varieties
- 1 tablespoon white/cane sugar
- 1 x 13 -14 oz can (400 ml) canned light coconut milk , or any other creamy plant milk
INSTRUCTIONS
- Add the oil to a large soup pan that holds at least 6 quarts / 5.5 liters, and warm over medium heat.
- Add the onions and sauté for about 5 minutes until transparent. Then add the garlic and cook for another minute, stirring frequently.
- Add the herbs and flour, stir well, and cook, stirring often, for about a minute. Add the salt and pepper, then gradually add the stock about a cup at a time, stirring between each addition to work out any lumps.
- Add the water all at once, then the tomato paste. It seems like a lot of liquid but don't worry. It's how it's supposed to be for now. Stir well.
- Bring to a gentle simmer stirring frequently. It will start to thicken a little but still be very liquidy. Once simmering add the dried pasta, kale, sliced sausages, sugar, and milk. Be sure to add the coconut milk last as the other ingredients will drop the temperature a little and prevent it from curdling.
- As the pasta cooks in the soup the starch will thicken everything up perfectly. It is ready to serve as soon as the pasta is tender which takes about 10 to 15 minutes. If the soup gets too thick, add a little hot water to thin as necessary.
NOTES
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Carina says
This was SO delicious! I'm not usually adding flour to my soups, but the instructions were so clear and easy to follow, and the result so amazing that I'm glad that I did! An amazing recipe I'll be sure to make again — sooo soothing!
Melanie McDonald says
Thank you for trusting the recipe. I'm so pleased you enjoyed it!