It’s amorrrrrre! I absolutely love wedding soup! It is a beautiful and fantastic combination of flavors plus it has meatballs and pasta! Win-win! My Vegan Italian Wedding Soup is absolute perfection, if I do say so myself!
Italian wedding soup is a classic and comforting soup consisting of celery, carrots, onions, garlic, broth, spinach, meatballs, and pasta! Hearty and delicious. Chef’s kiss!
In this recipe, I use my Herbed Vegan Meatballs, but you can also use some store-bought vegan meatballs. I like the Trader Joe’s Meatless Balls, or Gardein’s Vegan Meatballs. I also love to use angel hair pasta for this beautiful soup because it offers a really delicate texture, but you can also use Couscous, Orzo, Penne, Farfalle, or any pasta of your choice!
The beauty of this soup is that it is actually relatively simple to make. The most difficult part is making some homemade meatballs, but I will tell you that my Herbed Vegan Meatballs are totally worth it here!
If it’s cold outside, this soup will warm your bones. Maybe it’s warm outside, and you just want something comforting and delicious! Any way that you put it, this Vegan Italian Wedding Soup is love at first slurp! A match made in heaven if you will.
If you make this soup, please shout out in the comments and let me know what you think!
Ingredients:
- 4 medium stalks of celery chopped small (about one cup)
- 2 medium carrots chopped small (about one cup)
- 1/2 large white onion chopped small (about one cup_
- 2 Tbs. of olive oil
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. of granulated garlic
- 1 Bay leaf
- 8 cups of water
- 2 Tbs. of Better Than Bouillon “no chicken” Seasoning
- 3 Tbs. of Nutritional Yeast
- 1/2 tsp. of black pepper
- Salt to taste (you probably won’t need, but taste to adjust seasonings)
- 3 cups of freshly chopped spinach
- 12 oz. of angel hair pasta cooked per package instructions
- 1 lb. of Vegan Meatballs (store-bought or try my recipe for Herbed Vegan Meatballs)
- Vegan Parmesan for garnish! (use my Cashew Vegan Parmesan Recipe or store-bought brand)
- Crushed Red Pepper for garnish! (optional if you like spice!)
Vegan Italian Wedding Soup Method:
- In a large soup pot, heat two Tablespoons of olive oil of medium/high heat. When the oil is hot and moves freely in the pot, add in your chopped celery, carrot, and onion.
- Sauté these veggies for 3-4 minutes until the onions begin to look translucent.
- Next, add in the dried oregano, basil, and thyme and sauté for about another minute, until the herbs become fragrant.
- Add in the 8 cups of water and the 2 Tablespoons of “no chicken” bouillon, bay leaf, black pepper, and nutritional yeast. Stir until well incorporated.
- Bring the soup to a boil, and then cover it and lower the temp to simmer for about half an hour.
- While the soup is simmering, prepare your angel hair (or pasta of choice) per package instructions and the vegan meatballs. My Herbed Vegan Meatballs are a great choice here, but they do take a little bit of time. You can also buy some frozen vegan meatballs from Trader Joes or Gardein Vegan Meatballs at most grocery stores. I like to bake or sauté my vegan meatballs so that they get nice and crispy. I also keep the meatballs and pasta separate until serving to ensure nothing gets mushy.
- When the soup has sufficiently simmered, add in the 3 cups of fresh chopped spinach and stir. You are now ready to assemble some perfect bowls of Vegan Italian Wedding Soup.
- I build my bowls starting with a generous portion of pasta, top that with as many meatballs as I see fit, douse that with soup, and garnish with vegan parmesan and crushed red pepper flakes! Absolutely heavenly!
- Enjoy!
