Vegan Italian Wedding Soup Recipe

This vegan Italian wedding soup recipe is a plant-based version of a classic – with veggies, pasta, and a creamy delicious broth. It makes a fantastic first course for a dinner, or an great lunch recipe you can prep on the weekend and enjoy during the week.

Instead of classic meatballs, this recipe uses a great vegan substitute that is still packed with flavor and a great texture. I love serving this with a huge vegan salad and easy plant-based garlic knots to dip.

I’ve always loved classic Italian wedding soup – it was one of my favorites growing up! Now, I like making this vegan version with a meat substitute and loaded with veggies. It’s a fantastic plant based comfort food!

Start by sautéing some chopped onions and carrots, add some plant-based protein, and simmer the veggies in a creamy coconut milk and lemon broth. This isn’t just a soup for Italian weddings – it’s fantastic for fall or winter, and is ready in under an hour. Perfect for weekend meal prepping, or a cozy vegan soup recipe the whole family will love.

This Vegan Italian Wedding Soup Recipe Is

• Bright
• Flavorful
• Packed with Vegetables
• Earthy
• Easy to Make
• Great for an Appetizer or for Lunch

One of the Best Vegan Soup Ideas

Soups are staples year-round on our homestead, even in the summer (hello gazpacho)!  Soups are simple to make, are inexpensive and budget-friendly, and are great options for meal prep. I love making soups like this with a creamy lemony broth- the flavor is just fantastic!

Making your own soup from scratch (for yourself or your family) takes comfort food to the next level. Canned soups can be convenient, but they can be loaded with sodium, preservatives, and junk. 

Browse 100+ free homemade soup recipes here for recipe inspiration to simmer and serve!

Ingredients for this Plant Based Italian Wedding Soup Recipe

• Acini de Pepe pasta – the classic small round shaped pasta you find in traditional Italian wedding soup recipes. I was able to find it at my local grocery store, but if you can’t find it Israeli cous cous or orzo pasta would be a good substitute. Any small pasta shape will work.
• Olive Oil
• Onion
• Garlic
• Carrots
• Celery
• Low Sodium Vegetable Broth or Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!
• Kale or baby spinach, or your favorite leafy greens.
• Plant-Based Ground Beef or Sausage – I like using textured vegetable protein (TVP) or a vegan ground sausage to add to the soup. If you can find vegan or plant-based meatballs in grocery stores, do add them in, but if you can’t find any then a ground meat substitute comes close in flavor to the classic dish.
• Lemon Juice
• Salt
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk.
• Parsley – fresh, if possible

How To Make Italian Wedding Soup Vegan

1. In a large pot or Dutch oven, heat the olive oil over medium heat on the stove top. Add in the chopped onions and garlic and sauté for 4 to 5 minutes until the veggies become translucent. Add in the chopped carrots and celery, and sauté for an additional 4-5 minutes.
2. Add in the veggie stock and bring the pot to a boil. Reduce heat to a low boil and simmer for 15 minutes or until the carrots and celery are cooked through.
3. Add in the chopped kale, the vegan ground beef or sausage, acini di pepe pasta, lemon juice, salt and coconut milk. Stir well, and simmer for an additional 15 minutes until the kale is soft. Taste and add more salt if desired. Top with fresh parsley.
4. Serve soup hot. Store leftovers in an airtight container and refrigerate for up to 4 days.

You can serve this great soup with homemade garlic bread to dip, or a sprinkle of vegan parmesan cheese.

One of the Best Plant-Based Italian Soup Recipes

This vegan wedding soup is fantastic plant-based Italian recipe that everyone will love. It’s loaded with fresh vegetables, herbs, spices, and good olive oil. You can use a plant based ground meat like I did. or use store-bought meatballs or homemade little meatballs if desired. All would taste great in this savory broth.

It’s a great way to get some extra vegetables onto the table too!  You can see all my Italian Recipes here for more fresh & delicious dinner ideas. 

From sauces to garlic bread, pastas to soups, Mangia!

More Easy Vegan Soup Ideas You’ll Love

• Spaghetti Squash Soup
• Carrot Sweet Potato Lentil Soup
• Greek White Bean Soup
• Red Lentil Soup with Coconut Milk
• Creamy Mushroom Brown Rice Soup

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Vegan Italian Wedding Soup

Kelly Jensen

This vegan Italian wedding soup recipe is a plant-based version of a classic – with veggies, pasta, and a creamy delicious broth.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Appetizer, Lunch, Soup

Cuisine American, Italian, Vegan

Servings 6 servings

Calories 340 kcal

Equipment

• Large Pot
• Soup Bowls

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion chopped
• 4 cloves garlic minced
• 3 large carrots chopped
• 2 stalks celery chopped
• 8 cups Vegetable Stock
• 4 cups fresh kale chopped
• 1 cup vegan ground meat substitute
• 1 cup acini di pepe pasta dried, or pastina, Israeli cous cous, or Orzo
• 2 lemons juiced
• 1/2 teaspoon Sea Salt plus more if desired
• 1 cup coconut milk
• 1/2 cup fresh parsley for garnish

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Instructions

 

• In a large soup pot, heat the olive oil over medium heat on the stove top. Add in the chopped onions and garlic and sauté for 4 to 5 minutes until the veggies become translucent. Add in the chopped carrots and celery, and sauté for an additional 4-5 minutes.
• Add in the vegetable stock and bring the pot to a boil. Reduce heat to low and simmer for 15 minutes or until the carrots and celery are cooked through.
• Add in the chopped kale, the vegan ground beef or sausage, acini di pepe pasta, lemon juice, salt and coconut milk. Stir well, and simmer for an additional 15 minutes until the kale is soft. Taste and add more salt if desired. Top with fresh parsley.
• Serve soup hot. Store leftovers in an airtight container and refrigerate for up to 4 days.

Nutrition

Calories: 340kcalCarbohydrates: 40gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 487mgPotassium: 632mgFiber: 8gSugar: 5gVitamin A: 10972IUVitamin C: 74mgCalcium: 215mgIron: 5mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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