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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"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!
Ingredients
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).
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:
Storing Leftovers
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.
Recipe
Vegan Italian Sausage Pasta Soup
Author:Ingredients
- 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
INSTRUCTIONS
- 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.
NOTES
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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!
momog says
Has anyone used an Instant Pot to make this recipe?
How long would you cook it for?
I have all the ingredients, but would love to use the IP vs stovetop :)
A Virtual Vegan says
It's not a very Instant Pot friendly recipe. I wouldn't advise pressure cooking the pasta or the sausage. The pasta would end up way overcooked and the sausage would likely dissolve. You could make the soup base in there, then once it's done, take the lid off, switch to sauté and let the pasta and sausage simmer until the pasta is cooked. It only takes 30 minutes to cook on the stove top though. It will take much longer in the IP by the time you factor in the coming to pressure time and natural release. Hope that helps!
Sarah says
Thanks Mel! This soup is sooooo delicious! wow! super hearty and lots of leftovers for the rest of the week. I ended up using unsweetened almond milk which worked out great! I also found using a whisk helped to get rid of any flour clumps.
I really appreciated the note in the recipe about the pot size b/c I would have used my normal soup pot which would have been too small. i broke out my dutch oven for this cause yes, a larger pot is needed!
Thanks Mel!
Sarah says
Thanks Mel! This soup is sooooo delicious! wow! super hearty and lots of leftovers for the rest of the week. I ended up using unsweetened almond milk which worked out great! I also found using a whisk helped to get rid of any flour clumps.
I really appreciated the note in the recipe about the pot size b/c I would have used my normal soup pot which would have been too small. i broke out my dutch oven for this cause yes, a larger pot is needed!
Thanks Mel!
Kelly says
This soup is amazinggg. I used beyond meat sausage because that's all they had at my grocery store and I think it was great with it! I also had to use full fat coconut milk because they didn't sell low fat/fat free and I actually don't taste the coconut (or maybe I do but love it anyways) My boyfriend who isnt vegan said he would have never known!
Patrizia says
This is really delicious. I must confess I used pork sausages because there's a pandemic going on and I couldn't find vegan ones that are soya free (little one cannot eat soya). I should have browned them first as they feel apart ?. I also omitted the coconut milk as my can opener broke and my pan wasn't big enough. The only negative is how tedious it was getting the lumps out but it is super yummy and I will certainly make it again, hopefully with the vegan sausages if I can find some next time......
Shanna says
Made this tonight and we loved it. A definite keeper. Thanks!
A Virtual Vegan says
I'm so pleased you enjoyed it Shanna and thanks so much for stopping by to leave a rating/review!