It’s cold outside, and that means I want something comforting and warm ASAP. This hearty vegan sausage soup is pure comfort food bliss, and made in just ONE pot!
2 tbsp oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups crumbled vegan Italian sausage (I use the brand Field Roast)
1 red bell pepper, chopped
28 oz. can diced tomatoes
4 cups veggie broth
350 g short pasta of choice
14 oz can full-fat coconut milk
1 cup washed and chopped kale
1 cup shredded vegan mozzarella cheese
salt and pepper to taste
In a large pot on medium heat, add oil, onion and garlic and cook for about 4 minutes until onion becomes translucent.
Add bell pepper and sausage and cook another 4-5 minutes until peppers soften.
Add canned tomatoes, broth, pasta and coconut milk and stir to combine.
Put the lid on and bring to a low simmer, stirring frequently, for about 10 minutes or until pasta is cooked. Every type of pasta takes different amounts of time, so check the package for how long yours will need.
Once pasta is cooked, add kale and cheese and stir to combine. Once the cheese is melted, taste it and add salt & pepper to taste. Serve.
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbooks Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her husband and videographer/editor Greg, and their two dogs, Willa and Hazel.
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