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Vegan Italian Wedding Soup Recipe

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★★★★★

4.4 from 105 reviews

This vegan Italian Wedding Soup features savory Beyond Meat vegan sausage meatballs simmered in a hearty vegetable broth with fresh vegetables, herbs, and tender orzo pasta. A comforting, flavorful, and protein-rich soup perfect for warming up any day, incorporating classic Italian seasonings with a plant-based twist.

Ingredients

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Sausage Meatballs

  • 4 Beyond Meat Hot Italian Vegan Sausages
  • 1 to 2 tablespoons oil (for cooking)

Soup Base

  • 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)

Instructions

  1. Prepare the meatballs: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Remove the casings from the Beyond Meat sausages and break the sausage mixture up in a bowl. Roll the mixture into small meatballs approximately 1 tablespoon in size, aiming for about 35 meatballs. Place them evenly spaced on the prepared baking sheet and bake for 12 minutes. Set aside once cooked.
  2. Start the soup base: While the meatballs bake, heat the oil in a large soup pot or Dutch oven over medium heat. Add diced onions, carrots, celery, chopped cabbage, and a pinch of salt and pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables start to soften. Add the chopped garlic and cook for another 1-2 minutes until fragrant.
  3. Simmer the soup: Pour in the vegetable broth, then stir in the fresh parsley, dried thyme, Italian seasoning, and salt. Bring the soup to a boil over high heat. Once boiling, cover the pot and reduce the heat to maintain a gentle simmer. Let it simmer for 10 minutes to develop flavors.
  4. Add meatballs and pasta: Remove the lid, stir in the orzo pasta and the baked meatballs. Increase heat to bring the soup back to a boil. Once boiling, cover again and simmer on low heat for 7 to 8 minutes or until the pasta is tender and cooked through.
  5. Finish and serve: Remove the pot from heat. Stir in the fresh spinach, chopped dill, and if using, the distilled white vinegar, pickled pepper brine, or lemon juice to brighten the flavor. Taste and adjust seasoning with additional salt, pepper, or broth as needed. Serve hot and enjoy this comforting vegan Italian wedding soup!

Notes

  • Removing sausage casings is optional but helps create a more traditional meatball texture.
  • Use vegan chicken broth for added depth if you want a richer flavor.
  • Dill can be substituted with fresh basil or oregano if preferred.
  • Orzo pasta can be swapped for other small pasta shapes like acini de pepe.
  • Adding vinegar or lemon juice at the end enhances the brightness of the soup.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.

Keywords: Vegan Italian Wedding Soup, Vegan Soup, Plant-based Meatballs, Italian Soup Recipe, Comfort Food Vegan

Find it online: https://servedbynora.com/vegan-italian-wedding-soup-recipe/