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    Home » Soups and Salads

    Vegan Italian Wedding Soup

    January 31, 2019 By Melissa Huggins / 38 Comments

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    Warm up on a chilly night with a bowl of this Vegan Italian Wedding Soup. It's brimming with veggies, pasta pearls, and savory vegan meatballs. It's a cinch to make and you can use homemade or store-bought vegan meatballs.

    overhead view of two white bowls filled with vegan italian wedding soup.

    After perfecting my Vegan Meatballs a few weeks ago, I realized that the possibilities were endless now. I'm talking Meatball Subs, Swedish Meatballs, Meatball Vegan Pizza and this Vegan Italian Wedding Soup.

    This was a childhood favorite of mine, and I haven't tried a vegan version until now. What was I waiting for? This is GOOD!

    Seriously, who wouldn't love pasta and meatballs together in a savory broth? **Crickets** It's pure comfort and I just can't get enough!

    HOW DO I MAKE VEGAN ITALIAN WEDDING SOUP?

    (full ingredient amount in recipe card below)

    3 process photos of sautéing onions, carrots and celery for vegan italian meatball soup.

    • Sauté onions, celery, and carrots until slightly tender.
    • Add garlic and sauté for 1 minute until lightly browned.
    • Now add the thyme and cook for 30-60 seconds until fragrant.

    three process photos of adding broth, kale and pasta to sautéd veggies in a white pot.

    • Add the pasta broth, bay leaves, salt, and pepper. Bring to a medium simmer and cook until pasta is al dente about 10 minutes.
    • Now add the kale and cook for 1-2 minutes to soften. Taste for seasoning and add more if needed.
    • Add meatballs to the serving bowls and ladle soup on top.

    two white bowls filled with vegan italian weeding soup. Fresh parsley and vegan parmesan on the side.

    WHAT GOES WITH VEGAN ITALIAN WEDDING SOUP?

    I serve it with Vegan Parmesan Cheese, Crushed Red Pepper Flakes, Fresh-Cut Parsley, Lemon Wedges, and Fresh-Cracked Pepper. It goes great with a big loaf of crusty bread with a side of Vegan Butter too. YUM!

    DOES ITALIAN WEDDING SOUP FREEZE WELL?

    Yes, it freezes really well. However, I freeze the vegan meatballs separately so they don't fall apart on the reheat. Just bake or air fry them before adding to the bowls with the reheated soup.

    CAN I USE STORE-BOUGHT MEATBALLS FOR ITALIAN WEDDING SOUP?

    I absolutely love this soup with my homemade meatball recipe, but if you want a quicker option, you can use store-bought meatballs. I've used Gardein Vegan Meatballs before and the soup was delicious! If you use the store-bought, make sure to cook according to package instructions before adding them to the soup.

    closeup view of vegan italian weeding soup in a white bowl with spoon inside.

    Looking for more comforting soup recipes? Here are my faves:

    • Roasted Vegan Cauliflower Soup
    • Instant Pot Yellow Split Pea Soup
    • Vegan Clam Chowder

    I’D LOVE TO HEAR FROM YOU

    If you make this Vegan Italian Wedding Soup, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

     

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    5 from 14 votes

    Vegan Italian Wedding Soup

    Warm up on a chilly night with a bowl of this Vegan Italian Wedding Soup. It's brimming with veggies, pasta pearls, and savory vegan meatballs.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Soup
    Cuisine: American, Italian, Vegan
    Servings: 6 people
    Calories: 168kcal
    Author: Melissa Huggins

    Ingredients

    • 1 batch homemade vegan meatballs , or store-bought *see note
    • 2 tablespoons olive oil
    • 1 medium onion , diced
    • 3 medium carrots , diced
    • 2 stalks celery , diced
    • 4 cloves garlic , minced
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • 10 cups vegetable broth , low sodium
    • ¾ cup acini de pepe pasta
    • 1 teaspoon salt , more to taste
    • Fresh cracked pepper , to taste
    • 2 cups kale , chopped (sub spinach)
    Prevent your screen from going dark

    Instructions

    • In a large pot, heat oil over medium heat and add onion, carrots, and celery. Sauté until tender and about 5-6 minutes.
    • Add the garlic and saute for 1 minute until lightly browned.
    • Add dried thyme and cook for 30 seconds until fragrant.
    • Now add the broth, pasta, bay leaves, salt, and pepper. Turn heat up to get broth boiling and then turn down to a medium simmer. Cook for 8-10 minutes until pasta is al dente. 
    • Add the chopped kale and cook for 1-2 minutes to soften. Taste for seasoning and add more if needed. Add meatballs to the bowls and ladle soup on top. See note for serving/topping ideas. Enjoy! 

    Notes

    *VEGAN MEATBALLS:  I love this soup with my homemade meatball recipe, but I've also tried it with Gardein Vegan Meatballs and it was delicious. If you use the store-bought, make sure to cook according to package instructions before adding them to the soup. 
    *SERVING: Serve with crusty bread and top with Vegan Parmesan Cheese, Crushed Red Pepper Flakes, Fresh-Cut Parsley, Squeeze of Lemon, and Fresh-Cracked Pepper. 
    * Nutritional info doesn't include the vegan meatballs. You can find that under my meatball recipe post or on the package if you use store-bought. 
    * Cook time doesn't include vegan meatballs. 

    Nutrition

    Serving: 1bowl (2 cups) | Calories: 168kcal | Carbohydrates: 17g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 426mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2290IU | Vitamin C: 29.2mg | Calcium: 66mg | Iron: 1.8mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

     

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

    1. Becky Campbell

      September 21, 2021 at 9:06 am

      5 stars
      We absolutely love this recipe! I make my broth from veggie scraps that I keep in the freezer. I also use store-bought meatballs. Making some today with Pure plant-based which I have not tried but loved Beyond Meat and Gardein. My husband likes the meatballs smaller so I cut them up after they are baked. Then I add them to the soup. It adds flavor to the soup and the soup adds flavor to the meatballs! I then freeze in 2 serving containers for later. Just delicious!

      Reply
      • Support @ Vegan Huggs

        September 30, 2021 at 7:32 pm

        Hi Becky! We are so happy to heat that you loved the recipe 🙂 Thanks for stopping by!

        Reply
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    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

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