25-Minute Vegan Italian Wedding Soup
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!
Calories 320kcal
Equipment
- 1 Large pot
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
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.
Nutrition
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
