If you have ever wondered how to enjoy the comforting warmth of Italian Wedding Soup while sticking to a plant-based lifestyle, this Vegan Italian Wedding Soup Recipe is exactly what you need. It wonderfully captures all the rich, hearty flavors of the traditional soup with tender cannellini bean meatballs, bright fresh spinach, and orzo pasta swirling in a fragrant broth bursting with herbs and white wine. This recipe is a true celebration of wholesome ingredients and cozy vibes that you’ll want to share with everyone you know.
Ingredients You’ll Need
Every ingredient in this Vegan Italian Wedding Soup Recipe plays a crucial role in building its layered flavors and delightful textures. From the velvety cannellini beans that form the meatballs to the crispy panko that keeps them perfectly tender, each element brings a little magic to the pot.
- Cannellini beans: The creamy base for the meatballs providing protein and a smooth texture.
- Onion (small and medium): Adds a sweet and savory foundation to both meatballs and soup base.
- Garlic: Delivers a punch of aromatic flavor that’s essential in Italian cooking.
- Fresh basil leaves: Infuses a fresh, herbal brightness to the meatballs.
- Panko breadcrumbs: Ensures meatballs hold together with a nice light crunch.
- Low sodium soy sauce: Brings an umami depth without overpowering other flavors.
- Smoked paprika and red pepper flakes: Give a subtle smoky warmth and a touch of heat to the meatballs.
- Olive oil: Used for roasting and sautéing, adding richness and helping to develop flavor.
- Carrots and fennel bulb: Provide sweetness, texture, and a pretty color to the broth.
- Dry white wine: Lends acidity and complexity when reduced in the soup.
- Dried thyme and oregano: Classic Italian herbs that harmonize beautifully in the broth.
- Vegetable broth: The hearty, savory base that brings everything together.
- Dried orzo pasta: Small, rice-shaped pasta that adds comforting chewiness.
- Fresh spinach leaves: Adds vibrant green color, nutrients, and a fresh finish.
- Vegan Parmesan cheese: Optional, for a salty, cheesy sprinkle on top.
How to Make Vegan Italian Wedding Soup Recipe
Step 1: Prepare the Cannellini Bean Meatballs
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper to keep things easy. Place the cannellini beans, diced small onion, minced garlic, chopped fresh basil, panko breadcrumbs, soy sauce, smoked paprika, and red pepper flakes into a food processor. Pulse until everything is finely chopped and mixed well, stopping to scrape the sides as needed. This combination forms the flavorful base of your vegan meatballs. Using about 2 teaspoons of the mixture per ball, roll into tiny balls—about 30 to 35 in total. Lay them on the baking sheet, lightly brush or spray with olive oil, and bake for about 20 minutes until the bottoms get a lovely golden brown crust. This step is key to achieving that satisfying texture reminiscent of traditional meatballs.
Step 2: Build the Soup Base
In a large pot, warm 2 tablespoons of olive oil over medium heat. Toss in diced onion, sliced carrots, and diced fennel bulb, letting them sweat gently until tender and a bit sweet, roughly 10 minutes. The slow cooking lets their natural flavors bloom, setting the stage for a rich broth. Add minced garlic and sauté for just a minute more until fragrant but not browned, keeping the soup light and fresh.
Step 3: Add Wine and Herbs
Pour in the dry white wine with dried thyme and oregano. Crank the heat to bring the wine to a lively simmer, then lower the heat and let it reduce by half in about 4 minutes. This step enhances the broth with a subtle acidity and aromatic complexity, giving the soup an authentic Italian flair without overpowering it.
Step 4: Simmer the Broth and Pasta
Stir in 8 cups of vegetable broth, bringing it up to a boil before reducing to a simmer. Let the flavors meld uncovered for 10 minutes, then add the orzo pasta. Continue simmering until the pasta is tender but still slightly firm to the bite, about 10 more minutes. This part creates a comforting body for your soup, with the orzo soaking up all the delicious broth flavors.
Step 5: Finish with Spinach and Seasoning
Finally, stir in the fresh spinach leaves and let them wilt gently, just about 2 minutes. This bright touch brings color, nutrients, and a hint of freshness to balance the warmth of the soup. Remove from heat and taste, seasoning with salt and pepper as needed to make every spoonful sing.
Step 6: Combine and Serve
Ladle the hot soup into bowls and nestle in several cannellini bean meatballs to complete the dish. A sprinkle of vegan Parmesan cheese on top adds a lovely salty finish that mimics the classic soup experience perfectly. Now is the time to gather around the table and share warm smiles with everyone you care about.
How to Serve Vegan Italian Wedding Soup Recipe
Garnishes
Enhance your Vegan Italian Wedding Soup Recipe by sprinkling it with vegan Parmesan cheese or finely chopped fresh basil for extra herbal brightness. A drizzle of good-quality olive oil adds a silky finish that elevates each spoonful. A grind of fresh black pepper or a pinch of red pepper flakes can give an exciting little kick to suit your mood.
Side Dishes
This soup pairs beautifully with a simple crusty Italian bread or warm garlic breadsticks to soak up every drop of the broth. A crisp arugula salad dressed with lemon and olive oil offers a refreshing contrast and lightens the meal. For a heartier spread, serve it alongside roasted seasonal vegetables or a vegan antipasto platter featuring olives, marinated artichokes, and sun-dried tomatoes.
Creative Ways to Present
For a special occasion, serve the Vegan Italian Wedding Soup Recipe in rustic bowls with a small bowl on the side containing extra meatballs and garnishes, so guests can customize their servings. Consider layering a clear glass soup mug to show off the colorful ingredients, making it visually inviting. Another fun idea is to turn leftovers into a hearty stew by adding white beans or vegan sausage for a new twist the next day.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Italian Wedding Soup Recipe keeps well in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making the second serving even more delicious! Just be sure to store the meatballs together with the broth to keep everything moist and flavorful.
Freezing
You can freeze the soup for up to 3 months in a freezer-safe container. For best results, freeze the meatballs separately from the soup broth and pasta to maintain their texture. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickens too much, whisk in a splash of vegetable broth or water to get back that perfect, comforting consistency. Add the meatballs last so they stay tender and only warm rather than getting overcooked.
FAQs
Can I make the meatballs without a food processor?
Yes! You can mash the cannellini beans by hand with a fork or potato masher, then finely chop the onion, garlic, and basil before combining everything with the other ingredients. It might take a bit more effort, but the delicious flavor remains the same.
What can I substitute for orzo if I can’t find it?
If orzo is unavailable, try small pasta shapes like acini di pepe, ditalini, or even small elbow macaroni. Alternatively, you can use cooked rice or tiny pearl barley for an interesting twist on the texture.
Is this soup gluten-free?
The classic recipe includes panko breadcrumbs and orzo pasta, which contain gluten. To make it gluten-free, use gluten-free breadcrumbs and substitute orzo with gluten-free pasta or another grain like quinoa or rice.
Can I make this soup spicier?
Absolutely! Increase the amount of red pepper flakes in the meatballs or sprinkle some into the soup while cooking. Adding a pinch of crushed chili flakes on top during serving also adds a nice fresh heat.
How long do the meatballs hold together after baking?
They hold together best on the day they are baked, but they keep well in the soup as it simmers and afterward in storage. If the mixture feels dry while forming, a splash of water helps keep them moist and cohesive.
Final Thoughts
This Vegan Italian Wedding Soup Recipe has quickly become one of my all-time favorites to prepare and share. It’s the kind of comforting, hearty soup that makes any day feel special without fuss or complicated ingredients. Whether you’re new to vegan cooking or simply looking for a delicious, nourishing meal to warm you up, give this recipe a try—I promise it will become a staple in your kitchen too!
Print
Vegan Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Italian Wedding Soup features tender cannellini bean meatballs simmered in a flavorful broth with vegetables, orzo pasta, and fresh spinach. A comforting, plant-based twist on the classic Italian soup, perfect for a hearty and nutritious meal.
Ingredients
For the Cannellini Bean Meatballs
- 1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed
- 1 small onion, diced
- 3 garlic cloves, minced
- ½ cup fresh basil leaves, chopped
- 1 cup panko breadcrumbs
- 2 tablespoons low sodium soy sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional, plus more to taste
- 2 teaspoons olive oil, or as needed
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 medium fennel bulb, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups vegetable broth
- ¾ cup dried orzo pasta
- 6 ounces fresh spinach leaves, roughly chopped if large (about 6 cups)
- Salt and pepper, to taste
For Serving
- Vegan Parmesan cheese
Instructions
- Make the Meatballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place all ingredients except for the olive oil into the bowl of a food processor. Pulse the machine until all ingredients are well chopped and mixed, stopping to scrape down the inside of the bowl as needed. Roll the mixture into 1-inch balls, using about 2 teaspoons of mixture per ball (you will get about 30 to 35 meatballs). Arrange the balls on the prepared baking sheet and lightly spray or brush them with olive oil. Bake for about 20 minutes, until browned on the bottoms.
- Make the Soup: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, carrots, and fennel and cook, sweating the vegetables until they start to soften, about 10 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Add the white wine, thyme, and oregano. Raise the heat to bring the wine to a simmer, then reduce heat and let it simmer until reduced by about half, approximately 4 minutes. Stir in the vegetable broth and bring to a boil over high heat. Reduce heat to a simmer and cook uncovered for 10 minutes.
- Add Orzo and Spinach: Stir in the dried orzo pasta and continue to simmer until orzo is al dente, about 10 minutes. Add the chopped spinach and simmer until the spinach wilts and pasta is tender, about 2 minutes.
- Season and Serve: Remove the soup from heat, season with salt and pepper to taste. Ladle the soup into bowls, add several cannellini bean meatballs to each bowl, and finish with a sprinkle of vegan Parmesan cheese.
Notes
- If the meatball mixture seems too dry and doesn’t hold together well, add a splash of water to help bind the ingredients.
