Name: Vegan Italian Wedding Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 Beyond Meat Hot Italian Vegan Sausages; 1 to 2 tablespoons oil (for cooking); 1 medium yellow onion, diced; 1 celery rib, diced; 1 and 1/2 cups carrots, diced; 2 cups green cabbage, thinly sliced and chopped; 3 – 4 garlic cloves, chopped; 8 cups (2 quarts) good quality vegetable broth (can substitute vegan chicken broth); 1/2 cup chopped fresh parsley; 1 teaspoon dried thyme; 1 teaspoon Italian seasoning; 1/4 to 1/2 teaspoon salt (plus more to taste); 1/3 to 1/2 cup uncooked orzo pasta or acini de pepe; 2 cups packed fresh spinach; 1/2 cup chopped fresh dill; 1 teaspoon to 2 tablespoons distilled white vinegar or pickled pepper brine or lemon juice (optional)

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Introduction

This Vegan Italian Wedding Soup is a comforting and hearty dish packed with flavorful plant-based meatballs, fresh vegetables, and tender pasta. It’s a perfect warm meal that brings all the classic soup elements you love in a vegan-friendly version.

A colorful soup in an orange pot with a yellow broth base filled with small brown meatballs scattered throughout. The soup contains bright orange carrot pieces, green leafy spinach, and small white orzo pasta. Some herbs are visible floating in the broth, giving it a fresh look. A wooden spoon rests on the right side inside the pot. The pot is resting on a stove with a white marbled surface around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Beyond Meat hot Italian vegan sausages*
1 to 2 tablespoons oil
1 medium yellow onion, diced
1 celery rib, diced
1 and 1/2 cups carrots, diced
2 cups green cabbage, thinly sliced and chopped
3 – 4 garlic cloves, chopped
8 cups (2 quarts) good quality vegetable broth (or vegan chicken broth*)
1/2 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon Italian seasoning
1/4 to 1/2 teaspoon salt (add more at end if needed)
1/3 to 1/2 cup uncooked orzo pasta or acini de pepe*
2 cups packed spinach
1/2 cup chopped fresh dill
1 teaspoon to 2 tablespoons distilled white vinegar, pickled pepper brine, or lemon juice (optional)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Remove casings from the vegan sausages if desired, then mix and roll the sausage mixture into small meatballs about 1 tablespoon in size. You should have around 35 meatballs. Arrange them evenly on the baking sheet and bake for 12 minutes. Set aside.
Step 2: While the meatballs bake, heat oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, celery, carrots, cabbage, and a pinch of salt and pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften. Add the chopped garlic and cook until fragrant, about 1 minute.
Step 3: Pour in the vegetable broth along with the chopped fresh parsley, dried thyme, Italian seasoning, and salt. Bring the mixture to a boil over high heat. Once boiling, cover the pot and reduce heat to a simmer. Let it cook gently for 10 minutes.
Step 4: Remove the lid and stir in the pasta and prepared vegan meatballs. Bring the soup back to a boil over high heat, then cover and reduce heat again to a simmer. Cook for 7 to 8 minutes, or until the pasta is tender.
Step 5: Remove the pot from heat. Stir in the spinach, fresh dill, and vinegar, brine, or lemon juice if using. Taste and adjust seasoning with salt and pepper. Add a little more broth if you prefer a thinner soup. Serve warm and enjoy!

Tips & Variations

Use gluten-free orzo or rice-shaped pasta to make this soup gluten-free.
For extra depth, add a splash of soy sauce or tamari along with the vinegar for a subtle umami boost.
Fresh herbs like basil or oregano can be added instead of or alongside parsley and dill.
If you can’t find Beyond Meat sausages, try other vegan sausage brands or firm crumbled tofu seasoned with Italian spices.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of vegetable broth if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before warming.

How to Serve

A white bowl filled with a clear broth soup containing five brown meatballs on top, bright orange carrot chunks, light yellow celery pieces, dark green spinach, and pale orzo pasta, with flecks of black pepper and small green herb sprigs scattered over the soup. A silver spoon rests inside the bowl. The bowl is placed on a white marbled surface with a striped white cloth nearby, and to the top, a large pot filled with the same soup is partially visible. Fresh green herb sprigs lie next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without vegan sausages?

Yes, you can substitute the vegan sausages with homemade lentil or chickpea balls, or simply omit the meatballs and add extra vegetables or beans for protein.

Is it okay to use regular chicken broth instead of vegetable broth?

This recipe is vegan, so vegetable or vegan chicken broth is recommended. If you are not avoiding animal products, chicken broth can be used, but it will not be vegan.