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.