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A top view of 2 bowls of vegan sausage and potato soup with kale with a spoon on the side.
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Vegan Sausage and Potato Soup

A creamy vegan soup loaded with vegan sausage, potatoes, and kale.
Course Main Course, Soup
Cuisine Italian, vegan
Keyword vegan potato kale soup, zeagan sausage potato soup
Diet Gluten-Free Option, High Protein, Nut-Free, Soy-Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 bowls
Calories 283kcal
Author Monica Davis

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).
US - Metric

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.

Nutrition

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