Vegan Italian Wedding Soup

I love soup.  The addition of gardein vegan meatballs makes this a quick complete meal. Feel free to omit them and use another brand or make your own.  Enjoy with a sprinkle of vegan parmesan or a squeeze of fresh lemon juice.


  • 4 cups of fresh chopped spinach
  • 2 large carrots peeled and diced
  • 1 celery stalk diced
  • 1 small onion diced
  • 1 garlic clove minced
  • 8 cups vegetable broth
  • 2 cups water
  • 7 oz small shape pasta
  • 1 pkg Gardein Meatless Meatballs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp fresh chopped parsley
  • salt/pepper to taste


Step 1 – heat 2 tbsp olive oil in a large soup pot, add in the onion and saute until soft and translucent; add celery, cook 3 min; add carrot, garlic, onion powder, garlic powder and chopped parsley; saute 8 min, add in vegetable broth; bring to a boil, lower heat, cover and simmer for 25 minutes.

Step 2 – After 25 minutes add 2 cups water, meatballs and the pasta; cover and cook for 10 minutes stirring occasionally; after the 10 min stir in chopped spinach, 1 tsp salt, 1/4 pepper or to taste; cover and simmer an additional 10 minutes.

Ladle into bowls and serve with good crusty bread. Enjoy!

– Mia


2 thoughts on “Vegan Italian Wedding Soup

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