Going vegan doesn't mean you have to give up on your favorite flavors one bit! This vegan sausage kale soup uses tempeh for the savory flavor and meaty texture of sausage while keeping the all important aromatics and seasonings that give the dish its soul. If you live for cozy, hearty soups, add this to your must-make list!
Why you’ll love this Vegan Sausage and Kale Soup
- Rich, hearty broth infused with lots of garlic, aromatic veggies, and everyday seasonings
- Packed with plant-based protein and fiber
- Relies on common pantry staples
- Great way to use up extra kale and soft tomatoes
- Makes enough for 6 servings (leftovers for days!)
- Vegan version of a classic, hearty favorite
- Perfect recipe for the colder months of the year
- Makes a delicious meal on its own with a hunk of bread to sop up that flavorful vegetable broth
- Great way to learn how to build and layer flavor to create your own vegetable stock
Vegan Kale and Sausage Soup Ingredients
The best part of about this super easy soup recipe is that the majority of the ingredients are already in your fridge or pantry. Plus, soup is one of the best ways to use produce that's not quite at peak freshness. You will truly never know if the tomatoes are a little bit soft or the kale was wilted. Great way to reduce some food waste and save some money, too.
- Olive oil - To saute the tempeh and veggies.
- Tempeh - You'll need one block of tempeh crumbled into tiny sausage-like pieces.
- Aromatics - This is the easiest way to add extra flavor and build the broth. We're going to layer flavor gradually by cooking fresh garlic, onion, carrots, celery, fennel, and fresh tomatoes in a specific order. Be sure to add them as directed in the recipe card for the best texture and flavor.
- Chickpeas - For texture, fiber, and extra protein. Cannellini beans or another type of white beans work well, too.
- Crushed tomatoes - This gives the broth a rich, fresh tomato flavor with little pieces of tomato in every bite.
- Seasonings - You can get a surprising amount of flavor from just Italian seasoning, salt, pepper, and smoked paprika. I do add nutritional yeast (aka nooch) for that cheesy flavor you normally get from Parmesan and the extra B vitamins!
- Fresh kale - Remove the kale stems and chop the leaves into pieces. Feel free to use any type you prefer, like Lacinato or Tuscan kale or Red Russian.
Bonus tip: If you'd prefer to use store-bought plant-based sausage instead of tempeh, go for it! Brands like Field Roast or Beyond Meat sausage are easy swaps, but often more expensive.
How to Make Vegan Sausage Kale Soup
The "secret" to this recipe is all about building flavor gradually. You're essentially making your own veggie broth instead of relying on containers from the store. Start by sauteeing the garlic and the tempeh, then gradually adding the seasonings and aromatics. This will give the broth incredible flavor relatively quickly. If you adjust the order of operations and rush ahead, you'll end up with a bland tasting broth so be patient, friend.
- In a large pot or Dutch oven, heat oil over medium heat and add tempeh and garlic. Cook for 5 minutes until garlic is very fragrant.
- Add 1 tsp salt and smoked paprika and cook for 2 minutes then add onions and fennel and cook for 5 minutes stirring often to avoid sticking
- Add celery and carrots and tomatoes, 1 tsp salt and pepper to your liking and cook for 5 minutes until tomatoes are releasing their juices.
- Add Italian seasoning, water, chickpeas and canned tomatoes and bring to a boil.
- Simmer for 20 minutes then add kale and nutritional yeast.
- Serve with nutritional yeast and black pepper garnish.
- Always let soup cool to room temp before covering and storing in the fridge. Soup is good for 5 days for best quality or frozen for up to 3 months.
Tips for Making the Best Vegan Sausage Kale Soup
- Make it creamy. If you're craving a creamy soup like vegan zuppa toscana, you can totally add some cashew cream or coconut milk instead. I like that this recipe really focuses on that flavorful broth yet still has enough texture to fill you up without dealing with dairy substitutes.
- Play with garnishes. Love spicy food? Add red pepper flakes and hot sauce. Miss cheese? Sprinkle some vegan parmesan cheese on top. I like it with a hunk of crusty bread and maybe a squeeze of lemon juice, but that's all you really need!
- Add more veggies. This recipe is very forgiving and can flex to accommodate other ingredients, too. It'd be great with russet or yukon gold potatoes, sweet potatoes, butternut squash, or other hearty root veggies (if you're into that kind of thing).
FAQs
Allow the soup to cool to room temperature, then transfer the leftovers to an airtight container (or your favorite meal prep containers). Refrigerate for up to 5 days. For longer storage, freeze solid for 3 months. Be sure to leave space for the soup to expand before freezing!
It really depends on the application. If you're trying to eat sausages on a bun, you'll probably want to splurge on store-bought plant-based sausages. For soups though, you don't need that classic sausage shape. Tempeh is a perfect vegan or vegetarian sausage alternative because it already has that crumbled, cooked sausage appearance, a nutty, savory flavor, and will soak up flavor like nothing else. It's also cheaper and way less processsed, which makes it a great go-to for recipes like this one.
Frozen kale is a super simple swap that works great in soups and stews! If that's more convenient than working with fresh kale, go for it.
Other Delicious Vegan Soup Recipes
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Vegan Sausage and Kale Soup with Tempeh
Equipment
- soup pot
Ingredients
- 2 tbsp olive oil
- 1 block tempeh crumbled into tiny pieces
- 4 garlic cloves minced
- ½ onion chopped
- 3 carrots peeled and diced
- 3 celery stalks chopped small
- 1 fennel bulb diced
- 15 oz chickpeas canned
- 15 oz crushed tomatoes canned
- 4 fresh tomatoes chopped
- 10 cups water
- 2 tbsp Italian seasoning
- 2 tsp salt plus more to taste
- 2 tablespoons smoked paprika
- 2 tbsp nutritional yeast
- Black pepper to taste
- 1 bunch kale stemmed and chopped
Instructions
- In a large soup pot, heat oil over medium heat and add tempeh and garlic. Cook for 5 minutes until garlic is very fragrant.
- Add 1 tsp salt and smoked paprika and cook for 2 minutes then add onions and fennel and cook for 5 minutes stirring often to avoid sticking
- Add celery and carrots and tomatoes, 1 tsp salt and pepper to your liking and cook for 5 minutes until tomatoes are releasing their juices.
- Add Italian seasoning, water, chickpeas and canned tomatoes and bring to a boil.
- Simmer for 20 minutes then add kale and nutritional yeast.
- Serve with nutritional yeast and black pepper garnish.
- Always let soup cool to room temp before covering and storing in the fridge. Soup is good for 5 days for best quality or frozen for up to 3 months.