Vegan Italian Wedding Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love a good hearty one pot soup on a chilly evening, and this easy Vegan Italian Wedding Soup is full of comforting flavors with tender vegan meatballs simmered in a rich vegetable broth with orzo pasta. You do not need a wedding to enjoy this classic family favorite soup.
I make this delicious soup every winter for my family and friends, and there are never leftovers! It’s pure comfort food in a bowl that fills you up just like my vegan orzo salad with starchy pasta and nutrient-rich spinach.
Funny enough, my boys have only just started eating spinach and other greens ever since I made them this creamed spinach and their favorite kale and banana smoothie which has spinach too. Now, as soon as I say dinner is ready, they ask if there’s green goodness inside. It’s music to my ears!
👩🏽🍳 Why I Love This Recipe
As a mom of three growing boys, my number one mission is getting as many greens into their meals as possible, and this Italian wedding soup is perfect for helping me do that because it’s rich in vitamins, minerals, and iron. It’s a complete one-pot wonder full of savory meatballs, flavorful broth, a bunch of spinach, and yummy orzo pasta. My kids absolutely love it, and it’s such a simple recipe to put together in one pot that cleanup is a breeze, which is a huge win for a busy parent like me!
I start by sauteing the onions, carrots, and celery to create a flavorful base for the soup, then the broth, wine, and orzo pasta join the party, simmering away and soaking up the delicious broth until fork-tender. Finally, I toss in the cooked meatballs and a mountain of spinach until it wilts. It’s a simple process that delivers maximum flavor every time, and it’s all made in one pot. Less mess to clean up is always a reason to celebrate.
My vegan version of the classic Italian soup is more than just a soup! It’s a satisfying bowl of chunky meatballs, tiny pasta, a fragrant, thick broth, and a host of tender veggies that fill my family with wholesome goodness for hours, unlike some watery-based soups with a few vegetables that you can buy in a can from the grocery store. I’ve brought this Italian wedding soup to potlucks and neighborhood cookouts, and let me tell you, the pot always comes back clean, it’s that good!
🥘 Ingredients
I use fresh ingredients to make this healthy Italian soup recipe. Here are the ones I like to use when I make it:
Spinach and fresh parsley: I add spinach and parsley for a burst of green and freshness.
Onion, carrots, celery, and garlic: I sauté these veggies first to build the flavor base. They give the broth that classic homemade taste.
White wine and veggie broth: I love how the white wine and broth work together to make the soup rich and savory.
Vegan meatballs: I use tender vegan meatballs to make the soup filling and protein packed.
Orzo pasta: I cook the orzo right in the broth so it absorbs all the flavor.
🔪 How To Make
In addition to being both delicious and nourishing, this Italian wedding soup comes together in just over 30 minutes, making it a perfect weeknight meal.
Cook the meatballs: I brown the vegan meatballs in a large pot until they are heated through and lightly golden. This step adds extra flavor to the soup.
Sauté the veggies: I cook the onion, carrots, celery, and garlic in a little oil until they are soft and fragrant.
Pour in the broth and simmer: I add the veggie broth and a splash of white wine, then let everything cook together. The flavors start to blend as it gently simmers.
Add the pasta: I stir in the orzo and let it cook right in the broth. I simmer it until the pasta is tender.
Mix in the spinach and meatballs: I add the fresh spinach and the cooked vegan meatballs to the pot. The spinach wilts quickly while the meatballs warm through, making the soup ready to serve.
💭 Expert Tips
My #1 Secret Tip for making my vegan Italian wedding soup is to stir the orzo often while it cooks so it does not stick to the bottom of the pot. I remember the first time I made it, I walked away for just a few minutes and ended up with a clump of pasta stuck together. Now I make sure to give it a little stir every few minutes, and the pasta turns out tender and cooks evenly in the broth. It only takes a second, and it makes the whole pot of soup so much better.
Other Tips To Keep In Mind:
- Use fresh spinach: I add fresh spinach instead of frozen because it wilts quickly and keeps a bright green color.
- Add the white wine: I pour in the white wine right after the veggies sauté. It lifts up all the flavor from the pot and gives the broth a richer taste.
- Adjust the broth: If the soup thickens too much, I add a little more broth. It loosens everything up and keeps the soup light and cozy.
- Let it rest: I let the soup sit for a few minutes before serving. This helps the flavors settle and taste even better.
- Add parmesan: I like sprinkling a little extra vegan parmesan on top right before serving. It gives the soup a savory finishing touch.
📖 Variations
I have tried many variations of this vegan Italian wedding soup and these are the ones I suggest you try for yourself.
Lemony: I love squeezing in fresh lemon juice right before serving. It brightens the whole pot and my husband always says it tastes extra fresh and light this way.
Mushroom flavor: When I want the soup to be a little more filling, I add mushrooms along with the veggies. They absorb the broth and give the soup a rich flavor that my friends always compliment.
Kale swap: Sometimes I use kale instead of spinach when I have it in the fridge. The kale holds up really well in the broth and gives the soup a hearty bite that even my kids enjoy with the pasta.
🍽 Serving Suggestions
While my vegan Italian wedding soup is a complete meal on its own, my family loves to mop up every last drop of the amazing broth with a crusty piece of homemade buckwheat bread.
On the days when my boys have hollow legs (usually after soccer practice), I whip up a gooey sourdough grilled cheese sandwich for the ultimate combination. For those family dinners when I want a full-on feast, I’ll pair the soup with something light and fresh like this citrus salad with avocado and feta for the perfect zesty contrast.
And because no dinner in our house is truly complete without a delicate sweet treat, a slice of my vegan carrot cake with vegan frosting is the perfect grand finale.
🧊 Storage Directions
Refrigeration: I keep leftovers in an airtight container in the fridge for up to four days.
Freezing: I freeze the soup without the pasta in freezer safe containers for up to three months. When I reheat, I cook fresh pasta to stir in so it does not get mushy.
Reheating: I warm the soup on the stove over medium heat until it is hot all the way through. If I am in a rush, the microwave works fine too with a quick stir halfway through.
❓Recipe FAQs
What can I use instead of vegan meatballs?
If I do not have vegan meatballs, I like to use lentils or chickpeas. Lentils give a softer texture, while chickpeas stay a little firmer and chewy. Both options add plenty of protein and make the soup filling enough for dinner. My kids do not mind the swap, and they actually enjoy the chickpeas since they are fun to scoop with the pasta.
How do I keep the pasta from getting mushy?
If I plan on saving leftovers, I like to cook the pasta separately and only stir in what we will eat right away. That way the pasta always tastes fresh and tender instead of soaking up all the broth overnight. It is a small extra step but it keeps the soup tasting just as good the next day, which is really helpful for meal prep.
Can I make this soup gluten free?
Yes, it is easy to make gluten free by simply using a gluten free orzo or another small pasta shape. Everything else in the recipe is naturally gluten free, so there is no need to adjust anything else. I have tried this with gluten free pasta many times and it works out just fine, I just keep an eye on the cooking time since it can soften a little faster.
🍲 More Delicious Soup Recipes!
Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Vegan Italian Wedding Soup
I love a good hearty one pot soup on a chilly evening, and this easy Vegan Italian Wedding Soup is full of comforting flavors with tender vegan meatballs simmered in a rich vegetable broth with orzo pasta. You do not need a wedding to enjoy this classic family favorite soup.
Servings: 5
Calories: 482kcal
Ingredients
- 1 cup chopped sweet or yellow onion
- Drizzle of olive oil or broth to sauté
- 1 cup chopped carrots
- 1 cup chopped celery
- 3-4 cloves garlic , minced
- ¼ cup dry white wine , optional (remove if not using)
- 2 tablespoons fresh parsley , plus more to serve
- 1-1 ½ teaspoons sea salt
- ¼ teaspoon ground black pepper
- 8 cups veggie broth , low sodium if needed
- 24 small vegan meatballs , you can make your own or buy premade (see note)
- 1 cup dry orzo pasta , gluten free if needed (see note)
- 3-4 cups spinach , about 6 ounces (can also use another green like kale or chard, endive or escarole is traditional)
- Vegan Parmesan , optional to serve
Instructions
For the meatballs:
- Cook the meatballs from whatever recipe you make until browned on the outside. They can be baked or cooked on a pan. If using premade ones like Beyond Meat, brown them on a pan over medium heat until cooked through and lightly browned on the outside. Set aside.
For the soup:
- Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
- Add carrots, celery, garlic, wine, parsley, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
- Add the broth. Bring to a simmer.
- Add the pasta, cook until soft. About 7-9 minutes depending on pasta used.
- Add the spinach and meatballs, cook for a few minutes until spinach is wilted and meatballs are warm.
- Serve with Parmesan and garnish with parsley if preferred.
Notes
- My #1 Secret Tip for making my vegan Italian wedding soup is to stir the orzo often while it cooks so it does not stick to the bottom of the pot. I remember the first time I made it, I walked away for just a few minutes and ended up with a clump of pasta stuck together. Now I make sure to give it a little stir every few minutes, and the pasta turns out tender and cooks evenly in the broth. It only takes a second, and it makes the whole pot of soup so much better.
- Use fresh spinach: I add fresh spinach instead of frozen because it wilts quickly and keeps a bright green color.
- Add the white wine: I pour in the white wine right after the veggies sauté. It lifts up all the flavor from the pot and gives the broth a richer taste.
- Adjust the broth: If the soup thickens too much, I add a little more broth. It loosens everything up and keeps the soup light and cozy.
- Let it rest: I let the soup sit for a few minutes before serving. This helps the flavors settle and taste even better.
- Add parmesan: I like sprinkling a little extra vegan parmesan on top right before serving. It gives the soup a savory finishing touch.
Nutrition
Calories: 482kcal | Carbohydrates: 74g | Protein: 21g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 728mg | Potassium: 366mg | Fiber: 16g | Sugar: 11g | Vitamin A: 6191IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg
