Hearty Vegan Sausage Soup with Pasta
by Olivia Biermann
on Nov 20, 2019 (updated Jan 7, 2026)
This hearty vegan soup with a base of plant-based Italian sausage, seasoned broth, rustic chopped kale and shell pasta delivers that familiar comfort of classic sausage soup without the meat or dairy. It’s my go-to option for cold nights and busy weeks, cooked in just one pot for convenience.
Vegan sausage soup is the kind of meal that checks all my boxes: flavourful, hearty and comforting without feeling heavy. This pasta-filled version gives my quinoa-based sausage soup serious competition for the top spot!
The balance of savoury broth, chunky veggies and warm, seasoned broth makes for a satisfying dinner that doesn’t rely on complicated techniques.
Why plant-based Italian sausage works so well in this soup
Italian-style sausage is uniquely suited for this soup because it adds a ton flavour to the broth without needing to raid your spice drawer! This means the soup develops complexity quickly without requiring a long cook time: a non-negotiable when I’m planning meals for busy weeknights.
The texture of vegan sausage is also important to note: unlike other plant-based meat substitutes that can soften too much once simmered in a soup broth, vegan sausage maintains its hearty texture while infusing the broth with smoky depth.
This one pot meal is a full dinner!
One of the biggest selling points of this soup for me is that it feels complete as a meal. With the hearty chunks of sausage, ample pasta and multiple vegetables, a bowl is quite substantial! It’s the kind of soup that doesn’t require much on the side (although we never say no to a slice of homemade crusty bread). I love that whether I’m meal prepping or making this for entertaining, this soup is practical without feeling “basic”. It’s one I truly return to again and again!
Liv’s favourite pasta tip
To help prevent the soup from foaming or boiling over (due to the starchiness of the pasta), I place a wooden spoon across the top of the pot while it simmers – it really works!
A soup you can customize year-round
This soup can easily be adapted to suit the season (and your pantry). Whether you like your soups brothy or more stew-like, this recipe allows for easy adjustments! A splash more broth might seem “too easy to work” but it really can change the feel of the soup!
No kale? No problem! Sub spinach. Have some frozen peas laying around? Toss them in. You really can’t mess this one up, promise!
If you’re into meal prep, leftovers and freezer friendly meals, don’t skip these tips:
This vegan sausage soup is an excellent option for a make-ahead meal because the flavours continue to depend over time. However, the longer it sits, the more broth the pasta will absorb so make sure to have some extra broth or unsweetened milk on hand to thin it out when reheating (as needed.)
If you are meal prepping this soup for lunches or dinners during the week, I suggest boiling the pasta in a separate pot and storing it separately until the day you will be enjoying the soup.
If freezing is more your style, let the soup cool completely and then store in an air-tight, freezer-safe container. When reheating, add an extra splash of broth or milk to restore its original texture.
Hearty Vegan Sausage Soup with Pasta
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: soups & stews
- Method: stovetop
Description
This hearty vegan soup with a base of plant-based Italian sausage, seasoned broth, rustic chopped kale and shell pasta delivers that familiar comfort of classic sausage soup without the meat or dairy. It’s my go-to option for cold nights and busy weeks, cooked in just one pot for convenience.
Ingredients
- 2 tbsp oil
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 2 cups crumbled vegan Italian-style sausage like Beyond Meat or Field Roast
- 1 red bell pepper, chopped
- 28 oz. can diced tomatoes
- 4 cups veggie broth
- 350 g short pasta of choice, like shells or fusilli
- 14 oz. can full-fat coconut milk
- 1 cup kale, chopped
- 1 cup shredded vegan mozzarella cheese
- salt and pepper to taste
Instructions
- 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.
I have made this soup 3 times now! It is so hearty and comforting, perfect for a rainy day. I think it will become a cold weather staple for me.
I use 250g shell pasta instead of 350g because I found with 350g pasta there wasn’t enough liquid in the soup.
I also add a 5.5oz/156ml can of tomato paste with 1tbsp white sugar to make the soup base extra tomato-y and flavourful. I use spinach instead of kale and add extra.
I saw a reviewer mention that they added white beans and carrots. I tried these additions the second time I made the soup and I thought they worked really well!
I love how simple this recipe is and so easy to adapt or customize 🙂
Easy, delicious, flavorful. I added white beans for extra protein and diced carrot just because I happen to have them. I have made this several times and sometimes I don’t add the coconut milk and I think it’s just as good . So yummy thank you!!!
Thanks for the tips! So glad you love the recipe 🙂 Soup really is the best!!
Great soup!! I was watching the recent video and I knew I needed to try this one. I had a pack of field roast sausages in my freezer so it was a sign. Turned out amazing!! This will be in the regular rotation.
This is a pretty good recipe! I made some substitutions for the veggie both to vegetarian chicken broth and spinach instead of kale. I also added one chopped sweet potato and jalapeño for some spice. My boyfriend enjoyed it and so did I. Will keep this as a stable recipe 🙂
This soup will be our new go-to! I made it for dinner tonight and after one bite my husband said “this is the best vegan dish we’ve ever made,” and we’ve been vegan for over 5 years! It’s so incredibly easy to throw together. We used Beyond Hot Italian Sausage, which gave it such a nice little kick of heat. So, so good!!
I am so happy you both enjoyed it! 🙂
Very tasty! I ended up adding in a small diced sweet potato I had in the fridge and omitting the cheese. I’ve never had sausage soup before so this was a fun, new recipe to try!
This has been one of my go to recipes since you came out with it ! So easy and so tasty!
This recipe is sooo good and great for fall/winter! I made it last year around that time and I’m whipping it up again. Lasts all week long if you’re making it for one person like me! Wouldn’t even know it’s vegan. I use trader joes soy chorizo and it’s amazing!
Made this for the boyfriend last night (serving it with Minimalist Baker’s The Best Damn Vegan Biscuits you introduced me to on your inside out veggie pot pie video). He’s not crazy about soup. He’s declared this his favorite thing that I make! We both loved it. Thanks for this!
I made this a couple of weeks ago.. and it is sooo delicious. Leftovers are even better once the flavors have a chance to meld. I added red chili flakes for some heat, and left out the cheese. Amazing!
I’ve made this recipe many times and my non vegan family loves it! Super flavorful and very easy to make. Definitely recommend!
Just made this and it tastes amazing! Thank you so much for my new fave dish. I bet even every non-vegan will love this, def going to make this for my family. Love from The Netherlands!