This creamy vegan sausage and potato soup has it all! It’s rich and creamy, packed with plant-based protein and hearty potatoes in a delicious broth with a hit of spice. You won’t be able to eat just one bowl!

A top view of two bowls of vegan sausage potato soup.

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Why make this soup

This vegan potato sausage soup is probably the most requested soup in my house. It’s quick and easy to make, nutritious, satisfying, and just simply delicious! The vegan Italian sausage is full of spices that flavor the soup and it’s packed with plant-based protein that fills up my always-hungry teen boys.

I started making this soup as a faster and easier version of vegan Zuppa Toscana. Since this version is not thickened with a roux, it has a thinner broth and it’s a little quicker to make than other vegan creamy soups.

Ingredients and substitutions

  • Olive Oil – or any oil you choose, to fry the sausage and kale.
  • Veggie Sausage – you can use any vegan Italian-style sausage product that you like Beyond meat sausage, Field Roast, or Tofurky sausage. You can make your own vegan Italian sausage using seitan my gluten-free vegan sausage crumbles recipe or my tofu sausage recipe. ( I usually use Beyond Sausage to save time and give the soup lots of flavor.
  • Garlic – for flavor. You can also add a diced onion along with the garlic if you choose.
  • Kale – a large bunch of fresh kale washed and ripped into small pieces with the hard stems taken off.
  • Potatoes – About 6 medium potatoes washed, peeled and cubed. Any type of potatoes will work, however, Yukon gold potatoes or red potatoes with thinner skin will not need to be peeled. Russet potatoes are also a good choice.
  • Veggie Broth – vegetable stock or vegan “chicken” style broth works best. I like the Not Chick’n brand bouillon cubes.
  • Italian Seasoning – to flavor the soup. Any Italian herb mix will work or you can add your own mix of basil, thyme, and oregano.
  • Red Pepper Flakes – or a dash of cayenne to give it a little spice.
  • Plant-Based Milk – any plain non-dairy milk will work. I like soy milk, coconut milk, or oat milk because they are the creamiest, but you can also use rice milk, almond milk, or any other plant-based milk that you want. You can also use half cashew cream and half water instead of milk.
  • Sea Salt and Black Pepper – for flavor. (The amount of salt you will need will depend on the type of broth you use).

Helpful tools

  • A large soup pot – this makes a big pot of soup!

How to make vegan sausage potato soup

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1Peel and dice the potatoes into small cubes then cover them with water, so they don’t get brown, and set aside.

Step 2In a large Dutch oven, sauté your choice of vegan sausage in olive oil over medium heat for about 3-4 minutes.

Step 3Add 3 cloves of minced garlic, 1 tablespoon of Italian herbs, and a shake or two of red pepper flakes and sauté for 1 more minutes.

Step 4Add the peeled diced potatoes and vegetable broth and simmer for 10-15 minutes until the potatoes are tender.

Step 5 – While the potatoes are simmering, wash a large bunch of fresh kale and rip it up into small pieces pulling the large stems off, and rub the kale with your hands massaging it until it turns a darker green color.

Step 6Add the massaged kale and simmer for about 3-5 more minutes until it gets dark and shiny.

Step 7Add 3 cups of soy or oat milk and stir well. Simmer until it’s heated through then add salt and pepper to taste.

A large blue soup pot filled with creamy vegan sausage, potato and kale soup.

Serve with some crusty bread like vegan focaccia, cheddar bay biscuits, or easy vegan drop biscuits for a full meal.

Pro Tips

  • If you are using Beyond sausage, cook them whole in a little oil in the soup pot, then use a wooden spoon to break them up into small pieces once they have cooked and firmed up.
  • The cooking time will depend on how small you cut the potatoes. Smaller potato pieces will cook faster.
  • This soup works great for meal prep and tastes great the next day.

Storage and reheating

Refrigerate: This vegan sausage potato soup will keep well in the fridge for 3 – 4 days in an airtight container.

Freeze: This soup also freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of potato soup in the microwave for about 3 minutes or reheat it in a saucepan on the stovetop until warm.

Two white bowls of creamy vegan sausage soup with potatoes and kale.

More vegan soup recipes

Vegan sausage and potato soup recipe

A top view of 2 bowls of vegan sausage and potato soup with kale with a spoon on the side.
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5 from 3 rating

Vegan Sausage and Potato Soup

A creamy vegan soup loaded with vegan sausage, potatoes, and kale.

Ingredients

  • 6 cups potatoes, washed, peeled, and cut into small cubes
  • 4 links vegan sausage
  • 1 tablespoon olive oil
  • 1 large bunch kale, or an 8 oz. bag of pre-washed kale
  • 3 cloves garlic, minced
  • 1 tablespoon Italian herbs
  • 1/4 teaspoon red pepper flakes, optional for spice
  • 8 cups Not Chick'n broth, or any other vegetable broth
  • 3 cups plain soy milk, or oat milk or any other plain plant-based milk.
  • salt and pepper to taste, (use a few shakes of cayenne pepper for spicy soup).

Instructions
 

  • Peel and dice the potatoes into small cubes then cover them with water so they don’t get brown, and set aside.
  • In a large Dutch oven, sauté your choice of vegan sausage in olive oil over medium heat for about 3-4 minutes.
  • Add 3 cloves of minced garlic, 1 tablespoon of Italian herbs, and a shake or two of red pepper flakes and sauté for 1 more minute.
  • Add the peeled diced potatoes and vegetable broth and simmer for 10-15 minutes until the potatoes are tender.
  • While the potatoes are simmering, wash a large bunch of fresh kale and rip it up into small pieces pulling the large stems off, and rub the kale with your hands massaging it until it turns a darker green color.
  • Add the massaged kale and simmer for about 3-5 more minutes until it gets dark and shiny.
  • Add 3 cups of soy or oat milk and stir well. Simmer until it's heated through then add salt and pepper to taste.

Notes

    • If you are using Beyond sausage, cook them whole in a little oil in the soup pot, then use a wooden spoon to break them up into small pieces once they have cooked and firmed up.
    • The cooking time will depend on how small you cut the potatoes. Smaller potato pieces will cook faster.
    • This soup works great for meal prep and tastes great the next day.
Serving: 1.5cups, Calories: 283kcal, Carbohydrates: 39g, Protein: 23g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1061mg, Potassium: 741mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1476IU, Vitamin C: 40mg, Calcium: 150mg, Iron: 7mg
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