Servings: 4
Time: 40 min
Diet: V, Veg
One-pot Italian vegan soup
Being vegan doesn’t mean only eating salad; a vegan diet can be incredibly tasty and nutritious if done right. This vegan sausage and pasta soup is the ideal Veganuary inspiration whether your new year’s resolution is to reduce your meat intake or you’d like to switch to plant-based food for good.
Ready in under an hour, this one-pot vegan soup recipe is simple and great for batch cooking, so you can prepare a hassle-free lunch for the week ahead. It’s also packed with vitamins and protein, giving your body a fantastic wellness boost after the festive period.
Quality ingredients
Don’t forget that plant-based food doesn’t have to be bland, and we’re firm believers that the right ingredients can make all the difference. Our selection of authentic Italian produce helps boost this soup recipe with incredible seasonings to enhance those flavours, add a Mediterranean touch, and create a hearty, comforting, and delicious bowl of vegan goodness. Here’s what we used to make the most of this recipe:
Casa Rinaldi Extra Virgin Olive Oil with Rosemary
Buy Now
This rosemary-infused olive oil contains strong and fresh fragrances that are ideal for seasoning this comforting meat-free soup. It’s also a great way to add seasoning to this recipe if you don’t have any fresh or dried herbs at home.
Casa Rinaldi Tomato Passata
This tomato passata has all the characteristics of a ripe, sweet, and fragrant tomato – perfect for adding a light sweetness to this dish and balancing out flavours.
Familia Suarez Diced Garlic
The Familia Suarez diced garlic is made from purple garlic, which adds intense flavour to this dish. It makes the perfect pairing with the sweet tomatoes, fragrant rosemary, and plant-based sausage in this recipe.
Pasta Natura Organic Gluten Free Turmeric & Pepper Fusilli Pasta
This white corn pasta is enriched with turmeric and pepper, adding an extra dash of flavour to this wonderful soup. It also maintains an al dente texture after cooking due to being bronze-drawn and slow-dried, so you can enjoy perfectly cooked pasta every time.
Recipe tips and tricks
Vegan sausages: Quality ingredients can make or break a recipe, so we recommend using good-quality plant-based sausages, chipolatas, or chorizo for your vegan soup.
Leftovers: If you’re expecting leftovers, this soup can be stored in the fridge in an airtight container for up to four days. However, we recommend cooking a fresh pot of pasta as and when needed. Keeping cooked pasta in the broth will cause it to soak up some of the liquid and, when reheated, will overcook the pasta. Also, when reheating the broth, it may be a little thick, so just add a splash of water or stock to loosen it up.
Herbs: If you don’t have rosemary or thyme in the cupboard, you can use mixed Italian herbs instead. If you don’t have these either, don’t worry, the rosemary-infused olive oil has plenty of fantastic seasoning to add to your soup.
Broth: This recipe makes quite a lot of broth and the soup will be quite runny before the pasta is added and cooked. If you prefer creamier, thicker soups, simply use less water or add a little more flour.
Coconut milk: Make sure that the coconut milk goes into the pan last in step 3 to prevent curdling.
Vegan Sausage and Pasta Soup Recipe
Ingredients
1 tbsp Casa Rinaldi Extra Virgin Olive Oil with Rosemary
1 onion, diced
2 tsp Familia Suarez Diced Garlic
1 tsp dried rosemary
1 tsp dried thyme
30g plain flour
Pepper
90g Casa Rinaldi Tomato Passata
470ml vegetable stock
600ml water
175g Pasta Natura Organic Gluten Free Turmeric & Pepper Fusilli Pasta
2 large handfuls of kale
4 plant-based sausages, sliced
½ tsp sugar
200ml light coconut milk (or any other plant-based milk)
Salt and pepper
Cooking method
-
Heat the olive oil in a deep saucepan over a medium heat. Add the onions and cook for around 5 minutes until soft and starting to turn golden. Add the garlic and cook for 2 minutes until fragrant.
-
Add the rosemary, thyme (skip this step if you don’t have any herbs) and flour and give it a stir. Next, stir in the passata and season everything with a pinch of salt and pepper. Gradually add the stock to the pan, stirring regularly to remove any lumps from the flour. Then, add the water and bring to a simmer.
-
Add the pasta, kale, sausage pieces, sugar, and coconut milk, and give everything a good stir. Cook for around 15 minutes until the pasta is cooked al dente. Once the pasta is done, you’re ready to serve.
We love this vegan sausage and pasta soup for a warming mid-week lunch or light dinner. Why not give it a go with a batch of homemade focaccia? Season with some fresh rosemary and sea salt for the perfect flavour combination. If you’re looking for a little more vegan inspiration, visit our website, where you’ll be able to find plenty of vegan-friendly ingredients and other plant-based recipes to try at home.
