Vegan Italian Wedding Soup

5 from 2 votes

This Vegan Italian Wedding Soup doesn't taste like a compromise! Savory vegan meatballs, tender pasta, and creamy white beans make a protein-packed meal. Ready in just 35 minutes. Baking the meatballs in the oven makes this recipe easier, faster, and less messy than the stovetop. (Vegan, Gluten Free option).

Prep Time15

Cook Time20

Total Time35

Servings:

Author: Bri Beaudoin

Ingredients

Vegan Meatballs

2 tablespoons extra virgin olive oil
⅓ cup panko breadcrumbs
¼ cup non-dairy milk (plain, unsweetened)
14 oz plant-based sausage (see note 1)
2 cloves minced garlic
2 tablespoons finely chopped Italian parsley
1½ teaspoons dried oregano
½ teaspoon fine sea salt

Soup

2 tablespoons extra virgin olive oil
1 diced yellow onion (1½ cups)
4 chopped carrots (1½ cups)
4 ribs chopped celery (1½ cups)
2 cloves minced garlic
¼ teaspoon fine sea salt
8 cups vegan chicken broth (or vegetable broth, see note 2)
¾ cup dried ditalini pasta (or Acini di pepe, orzo)
2 (14 fl oz/398 ml) cans cannellini beans (drained and rinsed, see note 3)
4 cups chopped spinach (see note 4)
freshly ground black pepper (to taste)
shredded vegan parmesan (for serving, optional, see note 5)

Instructions

Preheat: Preheat oven to 375℉ (190℃). Drizzle 2 tablespoons extra virgin olive oil onto a bare baking sheet (see note 5).
Meatballs: In a medium bowl, mix together ⅓ cup panko breadcrumbs and ¼ cup non-dairy milk. Let sit for 2 minutes to soften. Crumble in 14 oz plant-based sausage. Add 2 cloves minced garlic, 2 tablespoons finely chopped Italian parsley, 1½ teaspoons dried oregano, and ½ teaspoon fine sea salt. Mix very well, then roll into mini meatballs—about 1 teaspoon per ball. (You'll get 50 to 60 meatballs). Scatter meatballs on the well-oiled baking sheet. Gently shake the sheet until the meatballs are fully coated in oil. Bake until brown, about 20 minutes, shaking the pan half-way through.
Start Soup: Meanwhile, warm 2 tablespoons extra virgin olive oil in a large pot over medium-high heat. Add 1 diced yellow onion and saute until golden, about 4 minutes. Add 4 chopped carrots and 4 ribs chopped celery. Saute until the veggies start to soften, about 2 minutes. Add 2 cloves minced garlic and ¼ teaspoon fine sea salt and saute until garlic is fragrant, about 2 minutes.
Finish Soup: Add 8 cups vegan chicken broth and bring to a boil. Once boiling, add ¾ cup dried ditalini pasta. Cook until pasta is tender (refer to package, about 10 minutes for ditalini)—adding 2 (14 fl oz/398 ml) cans cannellini beans 5 minutes before the pasta's done. Remove from heat. Stir in 4 cups chopped spinach, just until wilted. Season with freshly ground black pepper (to taste) and more salt if needed.
Serve: Divide the meatballs into bowls, then ladle over the soup. Garnish with shredded vegan parmesan if desired.

Notes

Plant-based Sausage: I usually use Beyond Meat Mild Italian for this recipe. But you can substitute other similar uncooked sausages or sausage ground. Avoid using "breakfast links" if they're sweetened or flavored with maple. This recipe is best suited to savory, Italian-flavored sausage "meat".
Broth: A great-tasting vegan "chicken" broth—like Better than Bouillon No Chicken—works best. Otherwise use another great tasting vegan vegetable broth.
Beans: You can substitute other white beans instead, such as Great Northern, Navy beans, etc. If using home-cooked beans, use 3 cups cooked. If you don't like beans, leave them out.
Spinach: You can use fresh chopped baby spinach or regular spinach.
Vegan Parmesan: This is optional, since it's just for garnish. If using, I recommend a shredded vegan parm that melts (rather than a homemade "nut parm").
Gluten Free option: Use gluten-free pasta.
Storage Tips: The meatballs soften as they sit in the soup, so I recommend adding them just before serving. As with most noodle soups, the pasta will soak up some of the soup as it sits. If you want to prevent this, you can: cook noodles separately, toss them in a bit of oil, refrigerate them until needed, then add to hot soup just before serving.

Nutrition