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Creamy Vegan Italian Ditalini Soup
Creamy Vegan Italian Ditalini Soup

Creamy Vegan Italian Ditalini Soup
A rich and cozy vegan soup perfect for chilly nights.
Creamy Vegan Italian Ditalini Soup
Ingredients:
1
Servings
  • 100
    g
     Vegan sausage
  • 7.5
    ml
     Olive oil
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 100
    g
     Diced tomatoes
  • 250
    ml
     Vegetable broth
  • 50
    ml
     Coconut cream
  • 35
    g
     Ditalini pasta
  • 0.5
    tsp
     Dried basil
  • 0.5
    tsp
     Dried oregano
  • 0.5
    g
     Salt
  • 0.5
    g
     Black pepper
  • 5
    g
     Fresh parsley
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Creamy Vegan Italian Ditalini Soup
Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the vegan sausage, breaking it up as it cooks until browned. Remove from the pot and set aside.
  2. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
  3. Stir in the drained diced tomatoes, vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil.
  4. Add the ditalini pasta to the boiling broth mixture and cook until al dente, approximately 8-10 minutes.
  5. Reduce the heat to medium-low. Stir in the coconut cream, allowing it to melt and thicken the soup.
  6. Return the cooked vegan sausage to the pot, stirring to combine with the soup. Season with salt and pepper to taste.
  7. Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy this hearty Italian-inspired meal!
Nutrition Per Serving 578 g Per 100g
Energy 663.3 kcal 115 kcal
Protein 29.3 g 5.1 g
Fibre 5.5 g 1.0 g
Salt 1.5 g 0.3 g
Sugar 6.9 g 1.2 g
Carbohydrates 50.1 g 8.7 g
Fat 40.7 g 7.0 g
Environmental Per Serving 578 g Per 100g
CO2 2.4 kg 0.4 kg
Water 3.6 l 0.6 l
  • 100
    g
     Vegan sausage
  • 7.5
    ml
     Olive oil
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 100
    g
     Diced tomatoes
  • 250
    ml
     Vegetable broth
  • 50
    ml
     Coconut cream
  • 35
    g
     Ditalini pasta
  • 0.5
    tsp
     Dried basil
  • 0.5
    tsp
     Dried oregano
  • 0.5
    g
     Salt
  • 0.5
    g
     Black pepper
  • 5
    g
     Fresh parsley
1
Servings
0

Heat olive oil in a large pot over medium heat. Add the vegan sausage, breaking it up as it cooks until browned. Remove from the pot and set aside.

In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.

Stir in the drained diced tomatoes, vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil.

Add the ditalini pasta to the boiling broth mixture and cook until al dente, approximately 8-10 minutes.

Reduce the heat to medium-low. Stir in the coconut cream, allowing it to melt and thicken the soup.

Return the cooked vegan sausage to the pot, stirring to combine with the soup. Season with salt and pepper to taste.

Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy this hearty Italian-inspired meal!

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