This vegan Italian wedding soup is so easy to make and absolutely delicious! Use your favorite vegan meatballs, and load it up with greens for a healthy dinner the whole family will love!
You do not need a wedding to make this amazing Italian soup! It's perfect for any time of year, and filled with nutrition thanks to all the veggies and greens.
Use store bought plant-based meatballs or make your own using this lentil meatball recipe or even making this vegan sausage and shaping it into balls!
How to Make Vegan Italian Wedding Soup
In addition to being totally delicious and nutritious, this Italian Wedding Soup recipe is easy to make in just over 30 minutes!
Ingredients
- Onion
- Carrots
- Celery
- Garlic
- White wine
- Fresh parsley
- Veggie broth
- Vegan meatballs
- Orzo pasta
- Spinach
Step by Step Instructions
- Cook the meatballs.
- Sauté the veggies.
- Pour in the broth and simmer.
- Add the pasta, cook until soft.
- Mix in the spinach and meatballs.
What to Serve with Italian Wedding Soup
Top this soup with vegan Parmesan cheese for added flavor, and pair it with these sides for a complete meal!
- Lemon Kale Salad
- Watermelon Feta Salad
- Vegan Caesar Salad
- Greek Farro Salad
- Fruit Salad
- Asparagus Fries
- Eggplant Fries
- Drop Biscuits
Preparation Tips
- If you are making homemade meatballs, make them small, about 1 inch in diameter.
- For store bought, buy the regular size and then split them in half and roll them into a ball again before cooking.
- You can also use my vegan sausage recipe and roll it into meatballs.
- Acini de pepe, ditalini or any other small pasta shape can be used in place of orzo.
- For a lower carb soup use cous cous, quinoa, rice or even cauliflower rice.
- Add as many greens and veggies as you prefer!
Make Ahead and Storage Tips
- Gluten-free orzo will make the soup thick and gelatinous due to the starch in it if it sits. If you are making it ahead of time cook the orzo separately, rinse well and add as you eat it.
- Before storing let the soup cool down.
- Refrigerate leftovers in an airtight container for up to 3-5 days.
- You can also freeze this soup! Pour it into a freezer-safe container, lay a sheet of plastic wrap directly on top of the soup, then seal the lid. It will keep for up to 3 months.
Common Questions
While there are a number of similarities, the two soups are a bit different. Both contain pasta and veggies, but Italian wedding soup has meatballs in a broth base, and minestrone has beans and tomatoes.
It is possible that this soup has been served at a wedding, however it is not a traditional wedding dish.
This recipe is referred to as "minestra maritata" in Italy, which translates to "married soup".
The name refers to the marriage of flavors that is created by the different ingredients in the soup.
More Vegan Soups
Cozy up with any of these easy plant based soup recipes:
- "Chicken" Noodle Soup
- Ribollita Soup
- Vegan Broccoli Cheddar Soup
- Creamy Wild Rice Soup
- Vegan Cream of Mushroom Soup
- Creamy Potato Soup
Easy Vegan Italian Wedding Soup
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
- If making your own meatballs, make them small, about 1 inch in diameter. Most recipes make larger ones (my own included).
- If you buy premade meatballs, you can buy the regular size and then split them in half and roll them into a ball again before cooking.
- You can also use my vegan sausage recipe and roll it into meatballs.
- You can sub the orzo for Acini de pepe, ditalini or other small pasta shape. You can also sub with cous cous, quinoa, rice or even cauliflower rice for a lower carb option.
- Warning: if you use gluten-free orzo, etc and leave it in the soup overnight it will make the soup thick and gelatinous due to the starch in it. It may be best to cook the orzo separately, rinse well and add as you eat it.
- Add as many greens as you prefer, we like lots of greens!
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
OK, YUM! I used your meatball recipe and it all turned out so great! Keeping this recipe around for sure.