Vegan Italian Sausage, Lentil, Kale, and Potato Soup

close up of vegan sausage and kale soup with spoons beside, two more bowls of soup, and fresh herbs on marble surface.

Vegan Italian Sausage, Lentil, Kale, and Potato Soup

Hearty, full of flavor, and so good! This Italian Sausage, Lentil, Kale, and Potato Soup is the perfect soup to enjoy during these colder months. The best part? It's vegan, gluten free, and soy free! Simply delicious.

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 378kcal

Ingredients

14 ounces vegan hot italian sausage
2 Tablespoons olive oil
2 cups chopped onion
2 cups chopped celery
2 cups sliced carrots
12 cloves garlic minced
1½ Tablespoons Italian seasoning
8 ounces lentils
4 cups diced potatoes
8 cups vegetable broth
6-8 cups chopped kale large stems removed
salt and pepper to taste

Instructions

Remove sausage from casing.
In an 8 quart stock pot or Dutch oven, brown sausage.
Use a slotted spoon to remove from pan.
Add olive oil to pan.
Heat until shimmering.
Add onions, celery, carrots, and garlic.
Sauté over medium heat until vegetables are tender.
Add Italian seasoning.
Cook 1-2 minutes.
Add lentils, sausage, potatoes, and broth.
Bring to a boil.
Reduce heat to simmer.
Cook 20-30 minutes, until lentils are cooked and potatoes are tender.
Stir in kale.
Cook an additional 10 minutes.
Season to taste with salt and pepper, if desired.

Notes

Substitutions:

If you would like to make this soup not vegan, you can use hot italian sausage and chicken broth for this recipe!
Homemade broth or store-bought can be used.
Any type of lentil can be used in this recipe.

Expert Tips:

You can use pre-chopped ingredients to speed up the prep time!
14 ounces of sausage is 1 package.
Be sure to remove the casing on the sausage before sautéing!
Make sure to use either red skinned potatoes or Yukon gold potatoes for this recipe.

Nutrition