With a base of hearty vegetables and spicy Italian vegan sausages, this Vegan Pizza Soup is a delicious meal for anytime of year.
With two back-to-back international flights–all with a newborn–It’s been a whirlwind of a week that’s for sure! But somehow we’ve managed to come out unscathed and are overall doing really well. I shared on my Instagram recently that after just a couple of days in China, we had to unexpectedly get right back on a plant and fly back to America. I can’t get into details, but everything is okay. We hope to head back officially in a few months, but we’ll see!
While we wish we were in China right now, we can’t help but be grateful for more quality family time and American comforts. The weather is beautiful here in Houston and my sister-in-law surprised us by rearranging her entire upstairs so that Harper could have her own room and Brett and I could also have our own room! Having lots of space to unpack and settle down in has been such a gift, as being in our own house in China was one of the things we were looking forward to most.
I’m really trying to get into a routine these days. Before we flew to China last week I kept saying, “I’ll start that once we get to China.” I wanted to soak up as much quality time with friends and family as I could and figured certain things could be put off until “real life” started back up again once we returned to China. But now that we’re back in America for a few more months, I can’t keep putting things off. I start going crazy if I’m not productive throughout the day or don’t feel like I have a routine. So since we’ve been back I’ve been focusing more on Harper’s development and my own as well by reading more, making sure to get in some movement everyday and spending time pursuing different hobbies. Having things to pursue everyday makes not being in China bearable.
One thing I’ve been loving is getting creative in the kitchen again. I’ve been perusing my sister-in-law’s family recipes and different cookbooks from the library for inspiration and have found so many yummy ones that I want to veganize and share with you all. This Vegan Pizza Soup is one of those recipes and my mother and sister-in-law have both been making this soup since I’ve known them. Since I’m still in America and have access to so many amazing faux meat products, this recipe was really easy to turn plant-based. I basically had to swap out the normal sausage for veggie sausage and use vegetable broth instead of beef broth. The rest is a base of veggies and tomatoes. Yum!
This Vegan Pizza Soup caused me to buy my first batch of vegan sausage and I was so shocked with how amazing the Field Roast Italian Sausages were. They are so flavorful and are made with fairly simple ingredients. Plus, the fact that they are Italian flavored makes them perfect for this Vegan Pizza Soup.
I’d love to know if you guys give this recipe a try! We love it with fresh sour dough and Brett often adds vegan cheese on top. If you end up giving this Vegan Pizza Soup a try, I’d love to know your thoughts by rating the recipe and leaving a review in the recipe card! You could also take a photo and tag @theconscientiouseater on Instagram so I can see your photo!
Vegan Pizza Soup
With a base of hearty vegetables and spicy Italian vegan sausages, this Vegan Pizza Soup is a delicious meal for anytime of year.
Ingredients
- 1 small onion, diced
- 3 Italian vegan sausage links, coarsely chopped (about 9 oz.)
- 1 zucchini, chopped
- 1 yellow pepper, chopped
- 4 ounces of mushrooms, chopped
- 14 ounces of vegetable broth
- 14 ounce can pizza sauce
- 14.5 ounce can Italian style diced tomatoes
- 1 teaspoon pizza seasoning
Instructions
- In a large sauce pan with some oil, cooking spray or vegetable broth, cook the chopped onion and sausage links until the onion is transparent and sausages have browned. Use a wooden spoon to break the sausages up into bite size pieces.
- Once the onion is cooked and the sausages are browned, pour them into a bowl and set aside.
- Add a little more oil, cooking spray or vegetable broth to the sauce pan and add in the vegetables. Cook the zucchini, yellow pepper and mushrooms over medium heat until starting to soften.
- Add in the remaining ingredients, including the onion and sausage, and stir well. Bring everything to boil and then reduce the heat to a simmer and allow the soup to simmer for about 10 minutes.
- Taste and add more pizza seasoning or salt and pepper to taste.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 190Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 850mgCarbohydrates 17gNet Carbohydrates 0gFiber 5gSugar 5gSugar Alcohols 0gProtein 19g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.
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