Hearty vegan soup with sausage, spinach and anelli pasta

RECIPE BY: Emilie Lamarche

As part of #Veganuary, here’s a simple and delicious soup-meal recipe that is sure to be a hit with the whole family. Prepared with our vegetable anelli pasta, it’s the perfect comforting recipe for cold winter days.


  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 vegan Italian sausages, cut into pieces
  • 4 cups of baby spinach
  • 1 can of 796 ml diced tomatoes
  • 4 cups of vegan chicken broth (or vegetable broth)
  • 1 cup of anelli pasta
  • Vegetable parmesan


  1. Sweat the onion and garlic in a large pot with a little oil over medium heat.
  2. Roast the sausage pieces in the pot. Then add the spinach and cook for a few minutes.
  3. Add the diced tomatoes and the broth to the pot.
  4. For the addition of pasta, here are 2 choices:
    1. Bring the soup to a boil and cook the pasta for 8 minutes. The pasta will take on the taste, but if you eat the soup later, you will need to add more broth, as it will absorb the liquid.
    2. Cook the pasta separately and add it only when serving the soup.
  5. Serve the soup with vegetable parmesan.