Vegan Italian Sausage Pasta Soup
Author: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!
Ingredients
- 1 tablespoon olive oil , or use a few tablespoons of water 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 , study ones 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
- 1½ cups (360 ml) dairy-free milk , or 1 can light coconut milk (NOT full fat coconut milk)
INSTRUCTIONS
- Add the oil to a large soup pan that holds at least 6 quarts / 5½ litres, 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 very gradually add the stock about ½ a cup at a time, stirring really well between each addition to work out the lumps. Don't worry about a few small ones.
- 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 slightly but will be very liquidy. Once bubbling, add the dried pasta, kale, sliced sausages, sugar, and milk. Be sure to add the milk last as the other ingredients will drop the temperature nd prevent it from curdling.
- Be srue to keep it at a gentle simmer. 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 just al dente (tender with a little bite). If the soup gets too thick, add a little hot water to thin as necessary.
NOTES
Important note RE the sausages - Precooked sausages like Field Roast or Tofurkey can be sliced and added to the soup as they are. If you choose to use a different variety like Beyond or Impossible Sausages, which are raw meat style and not pre-cooked, you will need to cut them up into rounds and sauté them separately in a skillet until cooked before you add them to the soup.
Store leftover soup in a sealed container in the fridge for up to 4 days. It will become very thick when cool. Reheat only as much as needed in a microwave or a pan on the stovetop. Add a little water to thin as necessary.
NUTRITION
Serving: 1serving | Calories: 323kcal | Carbohydrates: 48g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1376mg | Potassium: 250mg | Fiber: 4g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 11mg
