Creamy Alfredo Sausage Soup
- Prep Time: 20 min.
- Cook Time: 40 min.
- Total Time: 1 hour.
- Serves: 5-6
- Level: Easy
Tips
The béchamel sauce is optional if a lighter soup is preferred.
Sun Sausages come in pesto and Cajun too. All work well in this recipe. An iron skillet works best for cooking Beyond Meat products, it adds to the browning and texture & it’s a pan that’s non-toxic.
* For vegetable broth, I purchased two 32 oz. containers, one low sodium and one regular then I mixed them together which gave me 8 cups. This recipe requires 6 cups but if you’re making this ahead of time, the soup thickens with refrigeration, and you can use the extra broth when reheating. I found I only needed 1 cup. When I added the broth, the seasoning needed a little adjusting, so I added ¼ teaspoon mushroom seasoning and it was perfect for my taste. Keep in mind if you’re only using low sodium broth
Ingredients
Soup ingredients
1 tablespoons Earth Balance Organic Buttery Spread
1 pkg. Beyond Meat Pineapple Jalapeño Sun Sausages, 4 links
1 cup chopped yellow onion
8 ounces mushrooms
1 teaspoon minced garlic
4 cups chopped baby spinach
1½ teaspoons Italian seasoning mixed with ½ teaspoon mushroom seasoning
6 cups Pacific Foods Vegetable Broth*
1 ½ cups Jovial Gluten-free Farfalle pasta
Béchamel sauce
2 tablespoons Earth Balance Organic Buttery Spread
1 tablespoon Bob’s Red Mill, All-purpose Gluten-free Flour
1 tablespoon Braggs or Kelly’s Nutritional Yeast
1 cup, Almond Breeze, Almond Milk Original & Unsweetened
1 cup Violife just like Parmesan cheese, hand grated
¼ cup parsley
Salt and pepper as desired
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Melt 1 Tbsp butter in iron skillet over medium heat. Add beyond sausage brown about 2 minutes on 4 sides, total cook time 8 to 10 minutes. Remove sausages and set aside.
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Add onion to drippings in the iron skillet and sauté 2 minutes, then add mushrooms and cook 4 minutes over medium low heat, stirring several times.
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Add garlic and spinach, cooking for 3 minutes or until spinach cooks down.
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Add Italian and mushroom Add Italian and mushroom.
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While garlic and spinach are sautéing add vegetable broth to a Dutch oven and bring to a low boil.
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Add cooked veggies to the broth, simmer 5 minutes.
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While soup is simmering, cut sausages into ½ inch bite-size slices.
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Add pasta and cook at a low boil for 10 to 12 minutes.
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Add bite-size sausage pieces to the soup 7 minutes into pasta cooking. The lighter soup is now ready to serve after pasta is cooked. For thicker soup, begin making béchamel sauce while pasta cooks.
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Melt butter in pan over medium low heat. Add flour, whisking until combined.
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Next, add nutritional yeast and blend into the butter and flour mixture then slowly add milk, stirring constantly while mixture simmers and thickens about 3 minutes.
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When mixture is without clumps add cheese and continue simmering, whisking constantly until sauce is smooth.
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Slowly add sauce to the soup, stir until thickened, about 4 minutes. Remove from heat.
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Fold parsley into the soup.
Bon appétit.