Creamy Sausage & Pasta Soup
This Creamy Sausage & Pasta Soup is made with vegan sausage and dairy-free cream! A cozy vegan soup filled with veggies & pasta!
Equipment
Ingredients
- 8 ounces pasta shells
- 2 tablespoons olive oil
- 1 pound Beyond Meat Italian Sausage
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 3 cups broth I used vegan chicken broth
- 1 28-ounce can crushed tomatoes I used fire-roasted
- 2 handfuls spinach roughly chopped
- 1 cup non-dairy cream see notes
- 3 tablespoons fresh herbs I used a combo of parsley & basil
- grated vegan parmesan optional, for serving
Instructions
- Bring a pot of water to a boil. Add the pasta and cook until al dente. Drain and set aside.
- Meanwhile, heat the oil in a stock pot over medium heat. Add the sausage and break apart with a wooden spoon. Cook until browned (approx. 5-7 minutes), stirring frequently. Remove from the pan.
- If the pan is dry, add a little more oil. Add in the onion, garlic, tomato paste & dry seasonings. Cook down for 2 minutes, stirring frequently. Pour in the broth to deglaze the bottom of the pan. Pour in the crushed tomatoes and bring to a gentle boil. Simmer for 10 minutes.
- Add the sausage, pasta and spinach to the stock pot and stir. Pour in the cream and herbs and mix until combined and warmed through. Taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls, top with vegan parmesan and enjoy!
Video
Notes
- My favorite non-dairy creams are Trader Joe's Heavy Whipping Cream and Ripple.
- I prefer to cook the pasta on the side so that it doesn't absorb all of the broth. You can also cook it on the side and add it to each bowl individually as you eat it.
Nutrition
Calories: 445kcal | Carbohydrates: 52g | Protein: 22g | Fat: 18g