One of the easiest soups you’ll ever make, this Vegan Italian Wedding Soup takes 25 minutes to whip up and uses vegan sausages rather than having to make your own meatballs! Its the perfect warming, one pot vegan soup recipe that makes the perfect easy dinner or lunch!

A bowl of vegetable and chicken soup with carrots, celery, greens, orzo pasta, and herbs, placed on a wooden surface next to a slice of bread and a gold spoon, with a white and red cloth nearby.

Listen, I was skeptical about this vegan Italian wedding soup, but one bite had me completely hooked!

It’s such a simple, easy recipe that I didn’t think that it would be this crave-worthy, but it totally is.

We’ve got flavorful vegan sausage, aromatic veggies like onion, celery and carrots, plus perfectly cooked pasta that we cook right in the soup. Plus, a whole heap of spinach for, well, health, because I am a Registered Dietitian, after all.

It all comes together for a brothy, healthy soup recipe that’s equal parts easy as it is tasty!

Sprinkle a little nutritional yeast on top to replace the parmesan and it’s totally drool worthy. It’s perfect on its own, but also pairs beautifully with my 15-Minute Vegan Chopped Salad with Smoked Tofu since the italian-style flavors totally complement each other!

A pot of soup with fresh spinach leaves and chopped parsley on top, sitting in a reddish broth, ready to be stirred and cooked.
A large pot of vegetable soup with spinach, orzo pasta, carrots, and herbs. A ladle lifts a serving, showing colorful vegetables and pasta in a clear broth.

We’re Skipping the Meatballs

Okay, stay with me here… I actually replaced the ‘meatballs’ in this Italian wedding soup recipe for vegan sausage, because I wanted to make the recipe as easy for you as possible!

The sausage still adds that delicious meaty texture and flavor, without all of the effort. I tested a few different types of vegan sausages in this recipe and my favorite was Beyond Meat Hot Italian by a landslide, but use whatever you like best!

Two sausages in a pot with chopped carrots, celery, and onions, ready to be cooked.

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Have some leftover vegan sausage after making this italian soup? I highlyyyy recommend trying me Healthy Vegan Sausage & Sweet Potato Sheet Pan Meal next! It takes less than 30 minutes to whip up and has a creamy dijon sauce that goes with it!

A bowl of orzo pasta surrounded by labeled ingredients: onion, garlic, sausages, vegetable stock, carrot, celery, and spinach, all arranged on a wooden surface.

Time to Get Simmering

Chopped carrots, celery, onions, and pieces of sausage are being sautéed in a large, light-colored pot. The vegetables and sausage are mixed and evenly distributed at the bottom.
Sauté your veggies and sausage!
A pot of soup with fresh spinach leaves and chopped parsley on top, sitting in a reddish broth, ready to be stirred and cooked.
SImmer the soup then add spinach!
A large pot of vegetable soup with spinach, orzo pasta, carrots, and herbs. A ladle lifts a serving, showing colorful vegetables and pasta in a clear broth.
Enjoy!
A bowl of vegetable and chicken soup with carrots, celery, greens, orzo pasta, and herbs, placed on a wooden surface next to a slice of bread and a gold spoon, with a white and red cloth nearby.
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25-Minute Vegan Italian Wedding Soup

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Lauren McNeill, RD
One of the easiest soups you'll ever make, this Vegan Italian Wedding Soup takes 25 minutes to whip up and uses vegan sausages rather than having to make your own meatballs! Its the perfect warming, one pot vegan soup recipe that makes the perfect easy dinner or lunch!
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Ingredients
 

  • 1 tbsp olive oil
  • 2 vegan sausages, I used Beyond Meat Hot Italian Sausages
  • 1 yellow onion, diced
  • 4 cloves of garlic cloves, minced
  • 3 ribs of celery, diced
  • 3 large carrots, diced
  • ½ cup acini di pepe or orzo
  • 8 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper, or to taste
  • 2 tbsp nutritional yeast
  • 3 cups packed baby spinach
  • 1/4 cup fresh parsley

Equipment

  • 1 Large pot

Instructions
 

  • Drizzle the olive oil in a large pot over medium heat. If your sausages are frozen, cook the sausages on all sides in the pot until golden brown on the sides and cooked through, then remove from the pot and chop into 1 inch pieces.
  • Add the diced yellow onion, celery, carrot and minced garlic to the pot. Sauté for 3-5 minutes until the onion is translucent.
  • Add the vegetable stock, pasta of choice, salt and pepper to the pot. Increase the heat to bring the soup to a low boil, then reduce heat back to low to simmer with the lid on for 10-15 minutes, or until both the pasta and carrots are tender.
  • Add the nutritional yeast, spinach, and parsley to the pot and stir until wilted. Serve and enjoy!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to 4 days.
Serving: 1g, Calories: 320kcal, Carbohydrates: 32g, Protein: 19g, Fat: 13g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 1300mg, Potassium: 593mg, Fiber: 4g, Sugar: 6g, Vitamin C: 12mg, Calcium: 124mg, Iron: 3mg
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!