Vegan Italian Wedding Soup is the perfect comfort food for chilly evenings or a hearty meal prep option for the whole family. This plant-based twist on a classic Italian recipe combines juicy vegan meatballs, tender baby spinach, and tiny pasta shapes in a savory broth. Packed with fresh vegetables and wholesome ingredients, this recipe is a celebration of flavors in every bowl.
Origin
The name "Italian Wedding Soup" comes from a mistranslation of the Italian phrase minestra maritata, meaning "married soup." This refers to the harmonious pairing of greens and meat in the soup. Originating in the southern Italian region of Campania, the traditional recipe has evolved over the years, and this vegan version retains the soul of the classic dish while being entirely plant-based.
Why You’ll Love This
- Perfect for cold days: A warm bowl of soup that nourishes and comforts.
- Whole family approved: This vegan Italian wedding soup recipe appeals to kids and adults alike.
- Customizable: Easily adapt the recipe with gluten-free orzo or different greens.
- Meal prep-friendly: Store leftovers in an airtight container for a quick meal the next day.
- Nutritional boost: Packed with fresh vegetables, plant-based protein, and nutritional yeast for umami flavor.
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Key Ingredients
- Vegan Meatballs: Use store-bought options like Gardein vegan meatballs or make chickpea meatballs for a homemade touch.
- Carrots, Celery, Onions: The classic mirepoix base for a flavorful, savory broth.
- Baby Spinach: Tender greens that add freshness and nutrition.
- Italian Seasoning & Bay Leaf: For authentic Italian flavor in every spoonful.
- Vegetable Broth: Use a high-quality broth or vegan chicken broth for a robust base.
- Couscous (or Orzo): Tiny pasta shapes like acini de pepe or gluten-free options complete this dish.
- Lemon Juice: Adds a bright, tangy note that balances the rich flavors.
- Nutritional Yeast: Enhances the umami and mimics the depth of parmesan cheese.
Steps
- Prepare the base: Heat a large soup pot or Dutch oven over medium heat. Add olive oil, then sauté chopped onions, carrots, and celery until softened.
- Flavor the broth: Stir in Italian seasoning, bay leaf, and garlic powder. Pour in the vegetable broth, bringing it to a low boil.
- Add pasta: Stir in couscous or your preferred small pasta. Cook until just tender.
- Cook the meatballs: In a separate container or directly in the pot, simmer the vegan meatballs until heated through.
- Incorporate greens: Add baby spinach and cook until wilted.
- Finish with flavor: Remove from heat and stir in fresh herbs, lemon juice, and a sprinkle of nutritional yeast.
- Serve: Ladle into a large bowl and garnish with fresh parsley or vegan parmesan cheese.
Variations
- Gluten-Free: Substitute orzo with gluten-free pasta or quinoa.
- Greens Swap: Use fresh kale instead of baby spinach.
- Spicy Kick: Add red pepper flakes for extra heat.
- Slow Cooker Option: Combine all ingredients except the spinach in a slow cooker, and cook on low for 6-8 hours.
Substitutions
- Vegan Meatballs: Use plant-based sausage, vegan ground beef, or chickpea meatballs.
- Vegetable Broth: Replace with vegan chicken broth for a richer flavor.
- Couscous: Try acini de pepe pasta, tiny pasta, or even rice for a twist.
FAQ
Can I make this ahead of time?
Yes, store the soup in an airtight container in the refrigerator for up to 4 days. Add fresh greens when reheating to retain their texture.
What pasta works best?
Tiny pasta shapes like couscous, orzo, or acini de pepe are ideal for a traditional feel.
Can I freeze this soup?
Yes, but cook the pasta separately and add it when reheating to prevent it from becoming mushy.
Top Tip
Cook the vegan meatballs separately if they’re store-bought to retain their texture. Add them to the soup just before serving for the best flavor and consistency.
Hint
Enhance the umami flavor by sprinkling nutritional yeast and a drizzle of olive oil over each bowl. A squeeze of lemon juice before serving brightens up the dish.
Enjoy this easy vegan Italian wedding soup recipe, a comforting and nourishing dish for the whole family!
Vegan Italian Wedding Soup Recipe
Ingredients
- 2 tablespoons of olive oil: For sautéing the vegetables.
- 1 medium onion chopped: Forms the base of the soup.
- 2 carrots diced: Adds natural sweetness and color.
- 2 celery stalks diced: Complements the carrots and onions.
- 3 garlic cloves minced: For added depth and aroma.
- 1 teaspoon Italian seasoning: Provides classic Italian flavors.
- 1 bay leaf: Enhances the aroma of the broth.
- 6 cups vegetable broth: Creates a savory base or use vegan chicken broth.
- 1 cup small pasta couscous, orzo, or acini de pepe: Adds a hearty texture.
- 1 package 10-12 oz vegan meatballs: Use store-bought or homemade.
- 2 cups baby spinach: Adds fresh green nutrients.
- 2 tablespoons nutritional yeast: Enhances the umami flavor.
- 1 tablespoon lemon juice: Brightens up the soup.
- Salt and black pepper to taste: To season as needed.
- Optional toppings: Fresh parsley red pepper flakes, and a sprinkle of vegan parmesan cheese.
- Feel free to adjust quantities based on your serving size or preferences! This recipe serves about 4-6 people.
Instructions
- Prepare the base: Heat a large soup pot or Dutch oven over medium heat. Add olive oil, then sauté chopped onions, carrots, and celery until softened.
- Flavor the broth: Stir in Italian seasoning, bay leaf, and garlic powder. Pour in the vegetable broth, bringing it to a low boil.
- Add pasta: Stir in couscous or your preferred small pasta. Cook until just tender.
- Cook the meatballs: In a separate container or directly in the pot, simmer the vegan meatballs until heated through.
- Incorporate greens: Add baby spinach and cook until wilted.
- Finish with flavor: Remove from heat and stir in fresh herbs, lemon juice, and a sprinkle of nutritional yeast.
- Serve: Ladle into a large bowl and garnish with fresh parsley or vegan parmesan cheese.
