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 favourite 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 flavour. Don't use canned tomatoes or tomato sauce instead. They don't have the same concentration of flavour 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 flavour. 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 colour. 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 flavour 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!
Judi says
I have never ever liked rosemary but bought it and made this. It was delicious! Thanks so much for this recipe! My daughter liked it too! Have plenty left over and it will get eaten for sure! My daughter added vegan sour cream and said it was the best!
Helaine Schneider says
I really enjoyed this soup, and so did my boyfriend. The flavor is lovely and it is hearty and filling, perfect for a chilly night!
Sharon Crosland says
I made this for dinner tonight. I swapped kale for spinach as that’s what I had but it was so tasty! I used ‘Quorn’ sausages too. It was a perfect meal on a stormy day. The balance of herbs and seasoning is elite. This will be on a regular meal rotation from now on.
Sherilyn says
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 favourite 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!
Melanie McDonald says
Love that Sherilyn! Thanks so much for taking the time to leave a review/rating. It's much appreciated!
Debs says
Utterly delicious! Made this for dinner tonight. 5 stars 🌟
Shellie says
This sounds great and we're having it tonight. Is a gluten-free lentil pasta okay to use here? I know gluten-free absorbs more liquid.
Melanie McDonald says
I've never tried it with gluten-free pasta. It does absorb more liquid though and tends to get softer. I would add everything else in the last step (sausage, kale, coconut milk etc), let them warm through, then add the pasta literally 5 minutes before the end so you can hopefully keep it from getting too soft. Serve up while it's still very slightly undercooked and by the time you tuck in it should be perfect. Maybe use just 3/4 of the pasta and see how you go. If necessary you could add a bit of boiling water from a kettle to thin but with less pasta, and slightly undercooking it, it should be fine. Hope that helps!
Shellie says
Thanks, Melanie. It helps...enough to make me go back to what my first pasta choice was, but I thought it might be too big. It's a whole wheat penne rigate. I also have a whole wheat farfalle. Would either of those be doable instead of the lentil? :)
Shellie says
Ignore. My husband chose the penne. Cooking away and smells incredible.
Star says
Just made this soup turned out perfectly. I think I will try the Tofurkey
Italian sausage next to see the difference. Loved the kale in it.
Kaz Smith says
Fantastic! We absolutely loved it. Even the kids did. Thanks Mel!
And we love the light coconut milk addition. Couldn't taste the coconut. It just made it nice and rich.
KM says
Really good without the light coconut milk. Unfortunately the first time I made this that really ruined the whole batch - canned light coconut milk, exactly as described, is still super duper coconutty IMO (I’m in Australia, maybe ours is different??). Not a great match for these flavours. But with cashew milk or soy milk it’s perfect!! I also recommend adding sausage later in the process, so it doesn’t fall apart (if you don’t have access to the recommend brands). Fab for autumn & winter!
Amy says
Another great recipe. This is so comforting and delicious. Made it exactly as written and it was perfect!
Jessica says
Soup was lovely, although I would not put kale or sausages in with the pasta. The sausages were mushy and fell apart. I would throw them in 5 minutes at the end. Pasta I used was same type as photos and it took ages to cook.
Brandy says
This was fabulous!!! I didn’t use the oil but sauté in water. Couldn’t even tell. I also used 1 package of Gardein Italian sausage (that is what I had). No joke it was fantastic!! Wonderful recipe. Will make this again and again! Thanks for sharing!