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