Vegan Italian Sausage Pasta Soup

Step 1

Add the oil to a large soup pan that holds at least 6 quarts / 5.5 litres, and warm over a medium heat.

Step 2

Add the onions and sauté for about 5 minutes until transparent. Then add the garlic and cook for another minute, stirring frequently.

Step 3

Add the herbs and flour, stir well and cook, stirring often, for about a minute. Add the salt and pepper, then gradually add the stock about a cup at a time, stirring between each addition to work out any lumps.

Step 4

Add the water all at once, then the tomato paste. It seems like a lot of liquid but don't worry. It's how it's supposed to be for now. Stir well.

Step 5

Bring to a gentle simmer stirring frequently. It will start to thicken a little but still be very liquidy. Once simmering add the dried pasta, kale, sliced sausages, sugar and milk. Be sure to add the coconut milk last as the other ingredients will drop the temperature a little and prevent it curdling.

Step 6

As the pasta cooks in the soup the starch will thicken everything up perfectly. It is ready to serve as soon as the pasta is tender which takes about 10 to 15 minutes. If the soup gets too thick, add a little hot water to thin as necessary.