This vegan creamy sausage potato and kale soup is very zuppa toscana-inspired! It packs lots of fibre, hearty ingredients and comforting flavour.
I recently had to use up some potatoes, kale and sausage to clean out the fridge. With some cursory research, I found that I could make a vegan zuppa toscana with these ingredients! This soup was a surprise hit with our family, where Bean enjoyed the kale the most out of all the components of the soup!
I have a version of this soup (made creamy with beans) in my Soup Season ebook. While that one is also delicious, this version doesn’t have beans or bacon. Although you can feel free to add your own crisped vegan bacon as well.
Soup Variations
I’ve been working with Earth’s Own this year, and this is my last recipe in partnership with them for the year. I’ve been so grateful to have had the opportunity to work with them! I made pot pie with their soy milk, a strawberry matcha drink with them this year. Plus quite a few other drinks with them in the past!
This recipe uses Earth’s Own plant-based oat creamer, which is one of my favourite products to use in place of half-and-half creamer. It’s unsweetened and perfect in both sweet and savoury applications.
Much like with the dairy counterparts, it will split if you cook it on high heat. So don’t do what I did when I made this in my YouTube video. Only add the oat creamer once you turn off the heat and stir to heat it through. This sausage, potato and kale soup will be creamy, hearty, and delicious!
This recipe is fairly versatile too: you can add other veggies you like too, like carrots, broccoli, spinach, etc. I would stick with sweet and neutral flavoured veggies, as the garlic and the flavour from the sausage will be the star here.
Sausage Substitutions:
My top two favourites sausages for this sausage potato and kale soup have to be Beyond Meat Hot Italian sausages or the Gusta Italian sausages. You could make your own seitan sausages as well.
Vegan Creamy Sausage Potato and Kale Soup
Ingredients
- 4 plant-based sausages Italian flavour, sliced into coins
- 2 tbsp vegetable oil or plant based butter
- 3 shallots peeled medium dice
- 3 cloves garlic minced
- 6 cups water
- 1 tbsp vegan bouillion paste or use 6 cups of veg stock instead of water
- 8 medium potatoes peeled and large dice
- 4 cups of kale
- 2 cups Earth's Own oat creamer
- Salt to taste
Instructions
- In a large pot, brown the sliced sausages with about 1 tbsp of vegetable oil. Once browned, remove from pot and set aside.4 plant-based sausages, 2 tbsp vegetable oil or plant based butter
- In the same pot, over medium heat, cook the diced shallots in 1 tbsp of oil until translucent. Add minced garlic and cook for about a minute or two, until fragrant.3 shallots, 3 cloves garlic
- Add 6 cups of water with vegan bouillion paste and stir to dissolve the paste.6 cups water, 1 tbsp vegan bouillion paste
- Add the diced potatoes and cover to cook for about 20 minutes, until the potatoes are fork tender.8 medium potatoes
- Add the cooked sausage and kale, and heat through and cook until the kale is softened to your liking (about 5 minutes)4 cups of kale
- Turn off the heat and stir in the oat creamer, and add salt to taste.2 cups Earth's Own oat creamer, Salt to taste
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