Description

Vegan Italian wedding soup is a hearty, plant-based twist on the classic dish, featuring savory vegan meatballs, tender greens, and small pasta in a rich vegetable broth. Perfect for cozy meals, family dinners, or holiday gatherings. Easily made gluten-free or customized for unique flavors.

Ingredients

For the Vegan Meatballs:

– 1–2 tbsp olive oil

– 1 lb plant-based sausage or vegan ground beef

– 1 tsp garlic powder

– ¼ cup grated vegan Parmesan cheese

– ½ cup breadcrumbs (use gluten-free if needed)

– Splash of plant milk (if needed to bind)

– Black pepper, to taste

For the Soup:

– 1 tbsp olive oil

– 1 medium onion, diced

– 2 celery stalks, diced

– 2 medium carrots, peeled and diced

– 3–4 garlic cloves, minced

– 8 cups vegetable broth

– 1 tsp dried parsley

– 1 tsp dried basil

– 1 tsp dried oregano

– 1 bay leaf

– ½ cup dry pasta (acini de pepe, orzo, or stelline; use gluten-free if needed)

– 2 big handfuls baby kale or spinach

– Salt, to taste

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Instructions

Prepare the Meatballs: In a mixing bowl, combine plant-based sausage, vegan ground beef, garlic powder, vegan Parmesan, breadcrumbs, and black pepper. Mix well with your hands. Add a splash of plant milk if the mixture seems too dry. Roll into small balls (about 2 teaspoons each).
Heat olive oil in a nonstick skillet over medium heat. Sear the meatballs on all sides until evenly browned, about 5–7 minutes. Set aside.
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, celery, carrot, and garlic. Sauté for 4–6 minutes, until the onion is translucent.
Add vegetable broth, dried parsley, basil, oregano, and bay leaf to the pot. Bring to a boil, then reduce heat to maintain a rapid simmer. Simmer for 10 minutes to soften the vegetables.
Stir in the dry pasta and cook at a gentle boil until tender (8–15 minutes, depending on the pasta shape).
Add baby kale or spinach when the pasta is almost fully cooked, allowing it to wilt for 1–2 minutes.
Return the cooked meatballs to the pot and simmer for another minute to heat through. Taste the broth and adjust salt and pepper as needed.
Serve hot, garnished with fresh herbs or grated vegan Parmesan if desired.

Notes

– Use bold-flavored sausage: Opt for spicy or herbed plant-based sausage for extra umami.

– Avoid overcrowding the skillet: Brown meatballs in batches to ensure proper searing and texture.

– Gluten-free option: Use gluten-free pasta and breadcrumbs. Verify all other ingredients are certified gluten-free.

– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze the soup without pasta; thaw overnight in the fridge and reheat gently. Cook fresh pasta when reheating.

– Customizations: Swap traditional pasta with zucchini noodles or shirataki noodles for a keto-friendly version. Add red pepper flakes or smoked paprika for extra heat and depth.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup / Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving (based on 6 servings per recipe)
Calories: ~250
Sugar: 6g
Sodium: 800mg (varies with broth and added salt, use low-sodium broth to reduce)
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg