Vegan Sausage and Potato Soup
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!
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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 1 – Peel and dice the potatoes into small cubes then cover them with water, so they don’t get brown, and set aside.
Step 2 – In a large Dutch oven, sauté your choice of vegan sausage in olive oil over medium heat for about 3-4 minutes.
Step 3 – 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 minutes.
Step 4 – Add 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 6 – Add the massaged kale and simmer for about 3-5 more minutes until it gets dark and shiny.
Step 7 – Add 3 cups of soy or oat milk and stir well. Simmer until it’s heated through then add salt and pepper to taste.
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.
More vegan soup recipes
- Vegan Minestrone Soup
- Vegetarian 15 Bean Soup
- Vegan Lentil Soup with Kale and Lemon
- Vegan Potato Broccoli Soup
- The Best Vegan Chicken Noodle Soup
- Vegan Cream of Celery Soup
- Vegan Potato Corn Chowder
Vegan sausage and potato soup recipe
Vegan Sausage and Potato Soup
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
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- 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.
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This was sooooooo good!!!! Hubby wants (demands😉) this on our regular rotation!
Thank you so much for this one!!!
You’re welcome. I’m so glad that you guys love it as much as we do!
I love this soup, so does my family. Thanks for the recipe .
I’m so happy that you all love it!
Typo for word “soup.”
This sop works great for meal prep and tastes great the next day.
LOL. Thanks, no one wants to eat sop the next day! 🙂
Yum!