Going vegan doesn’t mean sacrificing bold, comforting flavors. This vegan sausage kale soup swaps traditional sausage for crumbled tempeh to deliver savory, meaty texture while keeping the aromatic vegetables and seasonings that make the broth truly satisfying. If you love cozy, hearty soups, this one belongs on your regular rotation.
Why you’ll love this Vegan Sausage and Kale Soup
- Deep, hearty broth built from garlic, onions and other aromatics for real depth of flavor
- Packed with plant-based protein and fiber for a filling meal
- Made mostly from pantry staples and easy-to-find produce
- A great use for slightly soft tomatoes or wilting kale — reduces food waste
- Yields about 6 generous servings, perfect for leftovers
- A vegan take on a classic, warming soup
- Ideal for chilly evenings and meal prep
- Delicious on its own or served with crusty bread to soak up the broth
- Teaches how to layer flavors to create a homemade vegetable stock
Vegan Kale and Sausage Soup Ingredients
This recipe is intentionally simple: most ingredients are common pantry or fridge items. Soup is also a forgiving way to use produce that’s slightly past its peak—soft tomatoes or a bit-limp kale will still shine once simmered into the broth. Here’s what you’ll need and why each ingredient matters.
- Olive oil – for sautéing the tempeh and vegetables.
- Tempeh – one block, crumbled into small pieces to mimic sausage texture.
- Aromatics – garlic, onion, carrots, celery and fennel are cooked in sequence to build a rich broth. Adding them in the order given preserves texture and maximizes flavor.
- Chickpeas – canned chickpeas add body, fiber and extra protein; cannellini or other white beans are fine substitutes.
- Crushed tomatoes – provide a bright, concentrated tomato base for the broth.
- Seasonings – Italian seasoning, salt, pepper and smoked paprika do the heavy lifting. Nutritional yeast adds a subtle cheesy depth and B vitamins.
- Fresh kale – stems removed and leaves chopped; Lacinato, Tuscan or Red Russian work well.
Bonus tip: If you prefer store-bought plant-based sausage, you can substitute sliced or crumbled vegan sausage (Field Roast, Beyond, etc.). It’s an easy swap but usually pricier than tempeh.
How to Make Vegan Sausage Kale Soup
The trick is building flavor step by step to create a homemade vegetable-style broth. Don’t rush the sauté stage: browning the tempeh and gently cooking the aromatics unlocks the most flavor. Follow the steps below for the best result.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add crumbled tempeh and minced garlic; cook about 5 minutes until garlic is fragrant and the tempeh is lightly browned.
- Stir in 1 tsp salt and smoked paprika; cook 2 minutes. Add chopped onion and diced fennel, cooking 4–5 minutes while stirring to prevent sticking.
- Add chopped celery, diced carrots and chopped fresh tomatoes. Season with another 1 tsp salt and pepper to taste. Cook about 5 minutes until the tomatoes begin releasing their juices.
- Add Italian seasoning, the canned crushed tomatoes, chickpeas and water. Bring the pot to a boil, then reduce heat.
- Simmer for 20 minutes to meld flavors, then stir in the chopped kale and nutritional yeast and cook until the kale is tender.
- Serve topped with extra nutritional yeast and freshly cracked black pepper. Enjoy with crusty bread if desired.
- Cool the soup to room temperature before covering and refrigerating. Stored in an airtight container, the soup keeps up to 5 days in the fridge or up to 3 months frozen.
Tips for Making the Best Vegan Sausage Kale Soup
- Make it creamy: If you prefer a richer, creamier soup, stir in cashew cream or a splash of coconut milk at the end for a vegan “zuppa toscana” feel.
- Garnish freely: Add red pepper flakes or hot sauce for heat, or sprinkle vegan parmesan if you miss a cheesy finish. A squeeze of lemon brightens the bowl.
- Add more vegetables: The recipe is flexible—add diced potatoes, sweet potato, butternut squash or other hearty root vegetables to bulk it up.
FAQs
Let the soup cool to room temperature, then store in airtight containers in the refrigerator for up to 5 days. For long-term storage, freeze in freezer-safe containers for up to 3 months; leave headspace to allow for expansion.
For soups, tempeh is an excellent substitute: it crumbles like sausage, absorbs flavors well and adds a nutty, savory profile. If you want a more sausage-like shape and texture for sandwiches or grilling, store-bought plant-based sausages are a good option.
Yes—frozen kale works well and is a convenient swap. Add it during the last few minutes of cooking; it may release more liquid, so adjust simmer time to reach your desired consistency.
Other Delicious Vegan Soup Recipes
- The Best Lentil Soup
- Black Bean and Quinoa Soup
- Golden Chickpea Noodle Soup
- Vegan Pozole Rojo
- Butternut, Bean and Kale Stew
Love this recipe? Drop a comment to share your experience and tips. Craving more? Check the rest of the site for additional plant-based recipe collections and resources for home cooks.
Vegan Sausage and Kale Soup with Tempeh
Pin Recipe
Equipment
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soup pot or Dutch oven
Ingredients
- 2 tbsp olive oil
- 1 block tempeh crumbled into small 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, drained
- 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
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Heat the olive oil in a large soup pot over medium heat. Add crumbled tempeh and minced garlic and cook about 5 minutes until the garlic is very fragrant and the tempeh begins to brown.
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Stir in 1 tsp salt and the smoked paprika and cook 2 minutes. Add chopped onion and diced fennel and cook 4–5 minutes, stirring to prevent sticking.
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Add chopped celery, carrots and fresh tomatoes; season with another 1 tsp salt and pepper to taste. Cook about 5 minutes until the tomatoes start to break down and release juices.
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Add Italian seasoning, canned crushed tomatoes, chickpeas and the water. Bring to a boil, then reduce heat to a simmer.
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Simmer for 20 minutes to develop flavor. Stir in the chopped kale and nutritional yeast and cook until the kale is wilted and tender.
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Serve hot with additional nutritional yeast and freshly cracked black pepper if desired.
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Allow leftovers to cool before refrigerating. Keep for up to 5 days in the fridge or freeze for up to 3 months.
Nutrition