Vegan Italian Wedding Soup… soup for Vegan Italian Weddings, right?? Lol, no.
Despite the name, Italian Wedding Soup actually has nothing to do with Italian Weddings, rather it is a misinterpreted translation of the original name minestra maritata which means “wedded broth” and refers to the use of both chicken broth and vegetable broth within the soup.
This Vegan Italian Wedding Soup uses no chicken broth, so it really just gets its name from trying to replicate the flavors of traditional Italian Wedding Soup.
This recipe uses Homemade Vegan Mushroom Quinoa Meatballs for added protein.
For more Italian-inspired vegan recipes, try this Vegan Sweet Potato Gnocchi, Stuffed Zucchini Boats, or add Italian flavors to any dish with this Homemade Italian Herb Mix.
Why You’ll Love This Recipe
- Simple yet delicious – No unique ingredients are required to make this soup or the Homemade Meatballs. Everything you need can be found in typical grocery stores.
- Ready in an hour – This soup and the meatballs come together in under an hour, making it a great options for a last-minute weeknight meal.
- Meal Prep – Making the meatballs and soup separate makes this recipe great for meal prep. Just toss everything in a bowl and reheat when you’re ready.
Ingredients
- Fresh vegetables – Onion, carrots, celery, and baby spinach are a great base for any savory broth. Use frozen if that is what you have!
- Broth – Any kind of vegetable broth or veggie stock will work here. If you can find vegan chicken broth, even better. Mix it up with mushroom or miso broth. If you don’t need this soup to be vegan, you can use chicken or beef broth instead.
- Ditalini – Any small pasta shapes (like orzo pasta) works well here. Sub a gluten-free noodle if desired.
- Spices – This soup uses tons of savory spices – bay leaf, garlic powder, onion powder, parsley, oregano, basil, thyme, and sage. Feel free to change proportions to meet your preferences, or use fresh herbs instead. Use pre-made Italian seasoning to make it even easier.
- Salt & black pepper
- Vegan Meatballs – Use my Homemade Vegan Meatball recipe or vegan store-bought meatballs. Or chop up vegan sausage if you can’t find meatballs.
- Olive oil – For sauteing the vegies. Omit if you are oil free.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large pot
- Chef’s knife
- Cutting board
- Food processor (for the meatballs)
- Sheet pan (for the meatballs)
How to Make
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Start by washing and chopping all of the vegetables. Add the veggies (except spinach), and spices into a large soup pot with a bit of olive oil and sauté over medium heat for 5 minutes.
Add the veggie broth, bay leaves, and noodles. Bring the soup to a boil and keep at a low boil for 10 minutes or until all veggies are fork-tender and the pasta is cooked al dente.
Once the soup is finished, stir in the fresh spinach. If using frozen spinach, stir it in during the last 2 minutes of the soup boiling.
Making the Meatballs
Preheat the oven to 350 degrees Fahrenheit.
If you aren’t starting with leftover cooked quinoa, you’ll want to cook the quinoa first.
Wash and chop the mushrooms then place them into the food processor. Place the cooked quinoa into the food processor with the mushrooms and all remaining ingredients. Pulse until a thick paste has formed.
Use a cookie scoop or spoon to portion out the meatballs and roll into a ball. Place them on a parchment-lined baking sheet. Bake at 350F for 30-35 minutes or until the meatballs become a rich brown color and slightly crispy on the outside.
Add the cooked meatballs to the finished soup, top with a sprinkle of vegan parmesan cheese or fresh basil.
Serve and enjoy!
Variations
- Use a meat substitute like tofu instead of mushrooms to add protein to the meatballs.
- Add red pepper flakes for a bit of spice.
- Add white beans for more fiber and protein.
- Swap the spinach for Swiss chard or fresh kale.
How to Store
- Fridge: This soup will store well in the fridge for 5-7 days when stored in an airtight container.
- Freezer: Freeze the soup and the meatballs in a separate container for up to 3 months for best flavor.
More Tips
- Not Vegan? Use chicken or beef broth for the soup. Opt for a meat-based meatball instead of vegan.
- Gluten-free? Use gluten-free noodles and replace the breadcrumbs and soy sauce with gluten-free options for the meatballs.
- Oil-free? Feel free to omit the oil in this recipe for oil-free.
FAQ
Of course! Ensure yours is safe for the stove top if that is your preferred method. Otherwise, add all of the veggies and broth into the Dutch oven and bake at 350 for 20-30 minutes. Cook the noodles and plant-based meatballs separately and add them to the soup before serving.
Traditionally, this soup has tiny meatballs or little pieces of sausage, but the only rules in your kitchen are made by you! Make them however big or small you’d like!
Absolutely! Fully cook the vegan beef separately then add it to the soup before serving.
Vegan Italian Wedding Soup
Equipment
- Food processor (for the meatballs)
Ingredients
- 1 large onion
- 2 large carrots
- 5 stalks celery
- 8 cups veggie broth
- 1 cup ditalini (or other small noodle)
- 2 cup spinach
- 1 tbsp olive oil
- 2 bay leaves
- ½ tsp each: salt and pepper
- 2 tsp each: garlic powder, onion powder, parsley
- 1 tsp each: basil, thyme, sage
- 1 batch Vegan Quinoa Meatballs
Instructions
Making the Soup Base
- Start by washing and chopping all of the vegetables. Add the veggies (except spinach), and spices into a large stock pot with a bit of olive oil and sauté for 5 minutes.
- Add the broth, bay leaves, and noodles. Bring the soup to a boil and keep at a low boil for 10 minutes or until all veggies are fork-tender.
- Once the soup is finished, stir in the fresh spinach. If using frozen spinach, stir it in during the last 2 minutes of the soup boiling.
Making the Meatballs
- Preheat the oven to 350 degrees Fahrenheit.
- Wash and chop your mushrooms then place them into the food processor. Place the cooked quinoa into the food processor with the mushrooms and all remaining ingredients. Pulse until a thick paste has formed.
- Use a cookie scoop or spoon to portion out the meatballs and roll into a sphere. Place them on a parchment-lined baking sheet.
- Bake at 350F for 30-35 minutes or until the meatballs become a rich brown color and slightly crispy on the outside.
- Serve and enjoy!
Notes
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- Not Vegan? Use chicken or beef broth for the soup. Opt for a meat-based meatball instead of vegan.
-
- Gluten-free? Use gluten-free noodles and replace the breadcrumbs and soy sauce with gluten-free options for the meatballs.
-
- Oil-free? Feel free to omit the oil in this recipe for oil-free.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on April 30, 2025
This soup is so delicious and so easy!
I never thought about making meatballs with mushrooms before. This soup sounds really delicious! It reminds me of a dish from my cousins Italian wedding 😋
This dish looks delicious. I will try it out. Thank you for this .