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vegan Italian wedding soup in a bowl with a spoon

Vegan Italian Wedding Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Verna
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegan


This Vegan Italian Wedding Soup is jam-packed with vegetables, vegan baked meatballs, and pasta. It’s a comforting, foolproof, and easy meal that comes together in one pot!


  • 4 beyond meat hot italian vegan sausages*
  • 1 to 2 tablespoons oil

  • 1 medium yellow onion, diced

  • 1 celery rib, diced

  • 1 and 1/2 cups carrots, diced

  • 2 cups green cabbage, thinly sliced and chopped

  • 3 - 4 garlic cloves, chopped

  • 8 cups (2 qts) good quality vegetable broth, could sub vegan chicken broth*

  • 1/2 cup chopped fresh parsley

  • 1 teaspoon each of dried thyme and italian seasoning 

  • 1/4 to 1/2 teaspoon salt (add more at end if needed)

  • 1/3 to 1/2 cup uncooked orzo pasta or acini de pepe*

  • 2 cups spinach, packed

  • 1/2 cup chopped fresh dill

  • 1 teaspoon to 2 tablespoons distilled white vinegar or pickled pepper brine or lemon juice (all optional)



  1. Meatballs: Preheat the oven to 425° and line a baking sheet with parchment. Add sausages to a bowl and remove casings if you like. Mix together and roll into small meatballs, 1 tablespoon in size (not heaped). You should get around 35 meatballs. Place evenly on the prepared pan and bake for 12 minutes and set aside. 

  2. Start the soup: while the meatballs are cooking, start the soup. Add the oil, onions, carrots, celery, cabbage, and pinch of salt and pepper to a soup pot/dutch oven. Cook over medium heat for 8 minutes until the veggies start to soften. Stir in the garlic until fragrant. 

  3. Simmer: Pour in the veggie stock, fresh parsley, the dried spices and salt. Bring to a boil on high heat. Cover and reduce to a good simmer for 10 minutes. 

  4. Add meatballs and pasta: Uncover and stir in the pasta and meatballs, bring back up to a boil on high heat. Cover and reduce to a simmer again for 7 to 8 minutes or until pasta is cooked.

  5. Season and serve: Remove from heat, stir in the spinach, dill and vinegar if using. Season with salt and pepper and add more broth if needed. Serve and enjoy! For step by step photos, tips, suggestions and more see above post.


  • Sausages: Can substitute my impossible meatballs recipe just omit the panko and plant milk or use regular beyond sausage instead of spicy. I have not tried store-bought vegan meatballs (such as Gardein) for the wedding soup but I’m sure they’d work just fine. 
  • Broth: For a more classic wedding soup flavor use vegan chicken broth
  • Pasta: For a brothier soup use 1/3 cup of pasta, thicker soup use 1/2 cup
  • Gluten free: use gluten free pasta
  • To store and freeze: Soup will keep covered in the fridge for 4 to 5 days. If planning on a lot of leftover soup I suggest cooking pasta separately or add a good splash of veggie broth when reheating soup as the noodles expand in the soup making it quite thick. I also recommend cooking the pasta separately if freezing the soup.
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Category: Soups
  • Method: stovetop
  • Cuisine: Italian, American, Canadian