Vegan Italian Sausage, Lentil, Potato, and Kale Soup (Soy & Gluten Free!)

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This Vegan Italian Sausage, Lentil, Potato, and Kale Soup is our go-to healthy dinner during these colder months. Made all in one pot with vegan Italian sausage, lots of pantry staple ingredients, lentils, kale, italian herb seasoning, and vegetable broth. It’s the perfect cozy bowl of soup when you’re craving something flavorful, but want it to be healthy and filling, too! Honestly, this soup is just SO delicious. Be sure to finish each bowl with a sprinkling of chopped parsley and a piece of naan for a meal that everyone, including non-vegans, will love!

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

About The Recipe

I don’t know about you, but soup is just one of those foods that I could eat everyday once the weather turns cold. There’s just something so cozy and delicious…no matter what you’re making!

This soup is definitely no exception. It might just be one of my favorites to-date. Inspired by our last trip to Walt Disney World, this soup was served at Epcot during the Flower and Garden Festival!

Trowel & Trellis was, in our opinion, the best of the fest in 2022 We kept coming back to it. Though, it was this soup that we kept coming back to. And, if you’ve been to central Florida in April, you KNOW that means it’s good (if you’ve not, then just know that it’s hot…like, crazy hot).

When I say this soup is shockingly vegan, I mean it! There is so much flavor and every bite is just so. freaking. good.

We knew that as soon as we came home, we needed to make it! The only thing we had was what we remembered it tasted like and my two or three pictures I had.

Our end result may be a little different from the original recipe at Disney, but I have to say, It’s pretty darn close and absolutely delicious!

pulled back overhead shot of three mugs of soup with spoon dug into top bowl, fresh herbs and white flowers around.

And, with the weather cooling off, we thought there was no better time to share this healthy and deliciously cozy soup!

Reasons You Will Love This Vegan Sausage and Kale Soup

  • Vegan, gluten-free, and soy free.
  • FULL of flavor.
  • High in protein.
  • Actually filling!
  • Perfect for cold weather.
  • Freezes and reheats well.
close up overhead shot of vegan sausage and kale soup in white mug.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Vegan Italian Sausage
  • Olive Oil
  • Chopped Onion
  • Chopped Celery
  • Sliced Carrots
  • Minced Garlic
  • Italian Seasoning
  • Lentils
  • Diced Potatoes
  • Vegetable Broth
  • Chopped Kale
  • Salt and Pepper
broth, kale, lentils, chopped celery, diced potatoes, olive oil, minced garlic, dried herbs, vegan sausage, chopped onion, sliced carrots on marble surface.

How To Make Vegan Sausage and Kale Soup

Step 1: Brown sausage

Remove sausage from casing. In an 8 quart stock pot or Dutch oven, brown sausage. Use a slotted spoon to remove from pan. Set aside.

Step 2: Sauté

Heat olive oil in pot. Add onions, celery, carrots, and garlic. Sauté over medium heat until vegetables are tender.

Add Italian seasoning. Cook 1-2 minutes.

Step 3: Cook

Add lentils, potatoes, and broth. Bring to a boil. Reduce heat to simmer and 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.

How To Store

Once this soup has cooled, you can keep it in an airtight container and in the fridge for 2-3 days. Though, the best way to store it is in the freezer! Portion out the soup into freezer safe zip top bags and freeze for up to 3 months. To reheat, get out of the freezer an hour or so before you wish to eat to allow it to thaw (you can also run it under some hot water to loosen it, if you didn’t remember to get it out early!).

Then, place in a pot with a small amount of vegetable broth, if needed, and reheat over low heat until thawed and warmed through.

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.

Looking for more recipes like this? Here are a few you may like: Vegan Italian Spaghetti Sauce, Homemade Tomato Sauce, Easy Vegetable Broth, Rosemary Garlic Roasted Potatoes

angled shot of soup in white mugs on marble surface with plate of fresh herbs beside, glass of white wine, and white flowers around.

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.

When you make this Vegan Italian Sausage, Lentil, Kale, and Potato Soup, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 8
Calories 378 kcal

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
  • 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, 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

Serving: 1.5cupsCalories: 378kcalCarbohydrates: 53gProtein: 20gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1270mgPotassium: 1244mgFiber: 17gSugar: 7gVitamin A: 11010IUVitamin C: 76mgCalcium: 239mgIron: 6mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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