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Vegan Sausage, Potato and Spinach Soup

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Vegan Sausage, Potato and Spinach Soup

Potato, Spinach and Sausage Soup

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: main dish, soup, healthy, vegan
  • Method: stove top
  • Cuisine: American, Italian Inspired
  • Diet: Vegan

Description

Creamy Sausage, Spinach and Potato Soup! A hearty plant-based soup recipe that’s perfect for colder months. If you love Olive Garden’s Zuppa Tuscana soup then you’ll love this one. 


  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: main dish, soup, healthy, vegan
  • Method: stove top
  • Cuisine: American, Italian Inspired
  • Diet: Vegan
  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: main dish, soup, healthy, vegan
  • Method: stove top
  • Cuisine: American, Italian Inspired
  • Diet: Vegan
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced white onion
  • 2 large garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (or more if you like things spicy, like me)
  • 8 ounces vegan sausage, chopped (my favorites are Tofurky and Field Roast brands, find them in the deli section near tofu. More in the blog above)
  • 1 pound red potatoes or small yellow potatoes, quartered or halved depending on size
  • 4 cups vegetable broth
  • 6 ounces fresh baby spinach
  • 1/4 cup cashew cream (or other non-dairy cream option. See how to make cashew cream here)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.
  2. Add the potatoes  and cook another 2-3 minutes, stirring often.
  3. Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender.
  4. Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth (I typically favor a low-sodium broth), you may need more salt/pepper.

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