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!
"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 →
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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!
So, here's what's going in that big ol' soup pot:
- Onion, garlic, dried herbs, salt and pepper - Flavour, flavour, flavour. 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 - And 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 really thick, hearty, and creamy thanks to the flour.
- Light coconut milk (from a can) - It must be "light" and not full fat so that you don't get a coconut flavour. Canned because of the creamy, velvety richness which other plant-based milks in a carton do not have. You can use another creamy plant-based milk if you have to, but the soup won't be as creamy and rich tasting. See the recipe notes for my suggestions.
- Dried Pasta - It's cooked right there in the soup and makes it so hearty and rustic and delicious. It also thickens 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 some texture as well as its lovely green color. If you are a kale hater please give it a chance in this soup. It is so great in it and doesn't taste obviously kale-y once it's all cooked up. 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. Don't consider subbing it for anything else.
- 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.
How To 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).
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:
Because it contains pasta vegan sausage soup is best when served immediately. Leftovers are still great but the pasta does become very soft once it's been reheated again. Store the leftovers in an airtight container in the fridge for up to 4 days and warm only as much as is needed in a pan on the stovetop or in a microwave.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Italian Sausage Pasta SoupAuthor:
- 1 tablespoon olive oil , or use a few tablespoons of water to sauté with instead
- 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 sugar
- 1 x 13 -14 oz can (400 ml) canned light coconut milk , or any other creamy plant milk
- Add the oil to a large soup pan that holds at least 6 quarts / 5.5 litres, and warm over a 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 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.