Description
This Easy Vegan Italian Wedding Soup is a meat-free and gluten-free rendition of a traditional Italian recipe favorite. Sweet yellow onion, celery, and carrots are sautéed until tender, then combined with garlic, Italian spices, vegetable broth, and chopped kale. Juicy vegan meatballs and gluten-free stelline pasta are added to this cozy, flavorful soup for the most comforting cold weather lunch or dinner.
Ingredients
- 10–12 vegan meatballs*
- 3 tablespoons olive oil, divided
- 1 cup sweet yellow onion, chopped (about 1/2 medium onion)
- 1/2 cup celery, chopped
- 1/3 cup baby carrots, sliced
- 2 cups chopped kale, frozen or fresh
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning (dried or partially dried)
- 2 teaspoons salt, divided
- 1/4 teaspoon pepper
- 1/2 tablespoon nutritional yeast
- 64 ounces vegetable broth
- 1 cup gluten-free stelline pasta, uncooked
- vegan Parmesan cheese
- Fresh Italian herbs, such as parsley
Instructions
Cook the meatballs in a skillet with 1 tablespoon of olive oil over low heat, flipping to all sides to ensure they get fully cooked.
While the meatballs are cooking chop the veggies then heat a large stock pot to medium heat. Add 2 tablespoons of olive oil and add the chopped onions, celery, sliced carrots, and chopped kale. Add the minced garlic, 1 teaspoon of the salt, pepper, and Italian seasoning. Allow the veggies to sauté for 7-10 minutes until they are soft and tender and the onion is translucent.
Next, turn the heat up to medium-high and add the nutritional yeast and vegetable broth. Bring the soup to a boil and add the cup of dry stelline pasta. Cover the soup and boil until the pasta is soft. Remove from heat, cut the meatballs if desired and add them to the soup along with the remaining teaspoon of salt, if needed to taste.** Alternatively, you can serve the soup into bowls and then add the meatballs to each bowl. Garnish with vegan parmesan cheese and fresh Italian herbs, such as parsley.
Store leftover soup in an airtight container and enjoy within a few days.
Notes
READ THE BLOG POST FOR TIPS AND INGREDIENT SWAPS
* I used frozen gluten-free, vegan meatballs from Jack & Annie's
** If the vegetable broth you use contains salt already, you may choose to omit the additional teaspoon of salt.
*** It is normal for the pasta to soak up the broth when stored in the fridge overnight. Simply add water or more vegetable broth when re-heating.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Soups
- Cuisine: Italian