Description
There is nothing more comforting to me than a warm bowl of Italian wedding soup, especially when it's packed with hearty plant-based ingredients and fresh herbs. This vegan version brings together tender mini "meatballs" (gluten-free!), delicate orzo and a savory vegetable broth for a cozy, satisfying meal.
Ingredients
Units
Scale
- 1 batch of these vegan meatballs, but portioned smaller using a teaspoon so they're "mini" meatballs
- 2 tbsp avocado oil, divided
- 1 small sweet onion, diced (or 2 shallots)
- 1 tbsp salt (plus more to taste)
- 2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1 head garlic, minced
- 4 large carrots, thinly sliced on the diagonal
- 3 large celery stalks, diced
- 8 cups filtered water
- 2 handfuls fresh baby spinach, roughly chopped
- 1 cup fresh basil leaves (large stems removed), diced
- 1 cup uncooked orzo or 3 cups of cooked orzo (cook this separately in a pot of water according to orzo package instructions)
Instructions
- Prepare the mini vegan meatballs if not already done in advance.
- Cook the orzo in boiling water in a small saucepan according to package instructions.
- Add avocado oil, onions and seasonings (salt, Italian seasoning, pepper) to a dutch oven. Sauté for 15-20 minutes, stirring occasionally, until slightly caramelized.
- Add garlic and sauté 5 minutes on low, being careful not to burn.
- Add carrots, celery and sauté 5 minutes.
- Add water, bring to a boil, then cover and reduce to a simmer until carrots are soft.
- Stir in the cooked orzo, meatballs, spinach and basil. Remove from heat.
- Taste and adjust the salt and pepper. Serve topped with vegan parmesan and more basil.
Notes
Since this soup uses small pasta, you might also love my Italian Penicillin Soup, another cozy bowl made with tiny pasta that is perfect for sick days or whenever you need extra comfort!
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop
- Cuisine: Italian