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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Kris says
Pretty good. But the coconut milk was odd - I’m really glad I stopped pouring it in at about 1/4 can, as I realised it was ruining the soup. Maybe coconut milks vary in strength by country? (I’m in Australia). Luckily it was still kinda salvageable with only the 1/4 can in there - still a bit weird though!!
Maybe you could try a bit of cashew cream if you were really wanting that creaminess in there - but tbh it doesn’t really need milk anyway.
I also added a splash of vegan wine, which helped cover the coconut.
Will def try this again, without the coconut.
A Virtual Vegan says
The recipe specifies light coconut milk which doesn't really have much of a coconut taste at all. It definitely doesn't come through at all in the soup. It sounds like maybe you used full fat coconut milk by mistake?
Jody l. Hunter says
I just made this and it was amazing. It'll be a keeper. Thank you.
A Virtual Vegan says
So pleased you enjoyed it Jody!
Debra Olafson says
I made this for supper tonight and I loved it but even better my two non-vegan friends also really loved it. “I would definitely eat more vegan food if it tastes this good”. Thanks for sharing your great recipes.
A Virtual Vegan says
That's awesome Debra! I'm really pleased you all enjoyed it and thanks so much for stopping by to leave a review/feedback!
Judy says
What is the cheesy looking strips on top in the photo? Can’t find in recipe
A Virtual Vegan says
That's cheese. Totally optional but recommended. I talk about it in the "how to serve" section. The one in this picture is Violife parmesan. My feta cheese recipe works really well sprinkled on it too though!
Erin Hill says
My whole family loved this so much! So creamy and comforting on a winter evening. It worked just fine with unsweetened almond milk. This is going into the permanent rotation!
Thank you!!!
A Virtual Vegan says
Glad you enjoyed it Erin!
Laura says
This was delicious! I suggest everyone make this recipe immediately. Think of a luscious, creamy tomato soup base, flavored just right with yummy sausage, kale and pasta. The only change we made was to use Italian Seasoning Mix (penzeys) instead of the straight rosemary and thyme. I also used jovial brand gluten free penne. It works fantastic in pasta and soup recipes. And eating this as leftovers was almost even better! The jovial pasta reheats nicely so its soft, not gummy and while the recipe thickened and wasn't a soup anymore, it became like a creamy pasta. It reminded me of pre vegan days when you would reheat a particularly yummy lasagna and all that creaminess. This had that without ever having to add cheese. This soup will immediately go into our rotation of recipes - it's just too good not to be eaten on a regular basis!
A Virtual Vegan says
I'm so pleased you enjoyed it Laura! Great tip re the pasta too. Thanks so much for coming back to leave a review. It's much appreciated!
Rita Hallaveld says
This was easy and perfectly creamy. Also a hit with my 2 year old!
Hailey says
This was so good! I loved this recipe so much because it’s easy and makes a lot. I did use oat milk instead of coconut milk and used one cup less of water and it was perfect.
Kim Arsenault says
You recommend not to leave the sugar out, but when do you add it? I don't see it in the list of instructions. Thanks - am trying this tonight :)
A Virtual Vegan says
Good spot, thank you! I have added it to the instructions now. Truth be told though it really doesn't matter when you add it!
Kim Arsenault says
I made this and it is very good! Everyone really liked it - thanks!
Sandy says
Absolutely delicious! We loved everything about it and it will now be on regular rotation!
Karen says
Hi Mel - I gave this a try tonight. I’ve never tried any of the various meat substitutes but this looked so tasty I thought I’d give it a try. It’s really good. I don’t know that I’ve converted to liking the field roast sausage and might use 1/2 or even a 1/4 of what The recipes calls for if I made it again. More likely, I might substitute the sausage with some chickpeas or navy beans, since the soup base was delicious. I’ll definitely be freezing some, so I’ll update on how it survives the freezer! Thanks for all you do!
Phyllis L Multari says
I love most of your recipes but I thought this was awful. I followed your directions exactly and was so looking forward to serving it to my daughter and her family, to show off a bit since she's been vegan for over 5 years now and I'm still somewhat of a newbie. The sauce itself tastes good before adding the sausage, pasta, kale, and coconut milk - that gets the 3 stars. The local stores were sold out of the Field Roast brand of sausage so I did have to use the Tofurkey Italian sausage. I think the addition of the Lite Coconut milk was what I didn't like the most - my family said it gave the soup a funky taste. And you're right - the pasta becomes mushy if the soup isn't eaten instantly. What a mess! Sorry, Mel, cause everyone else here seems to have loved this, and your other dishes I've tried have been delish. But I scrapped this meal and made something else for dinner. Maybe it's just our personal taste buds. I'm still a fan and looking forward to some other dish another time.
Theresa says
I wish I could rate this recipe higher than 5 stars. So easy, SO flavorful, and definitely going to be a top 10 favorite recipe for life! Thank you Mel!
A Virtual Vegan says
Thanks so much for stopping by to leave a review. I'm really pleased you enjoyed it!
Beth Vandervort says
Good, fast, easy. Another great vegetarian meal from Mel. Thank you! I really enjoyed this soup, and am thrilled to have yummy leftovers for my lunch this week at work.
A Virtual Vegan says
I'm really pleased you enjoyed it Beth. Enjoy the leftovers!
Joanie Lewis says
Another crowd-pleasing recipe! It was easy and a quick Friday meal. Thank you Melanie
A Virtual Vegan says
I'm really pleased you enjoyed it Joanie. Thanks so much for coming back to rate it!
Tammy Gipson says
Looks AMAZING. What kind of pasta did you use? I love the look/shape of it.
A Virtual Vegan says
Thank you! Any will do for this recipe. but the one I used is one I buy from Costco. It's the only place I've seen it. The brand is Garofalo and it's labelled organic. The variety (shape) is casarecce. It's great quality for the price!