Vegan Italian Wedding Soup is a bright, plant-based twist on a beloved classic. Ready in about 35 minutes, this weeknight-friendly soup is packed with protein and satisfying texture: crispy little meatballs, tender pasta, colorful vegetables, and creamy white beans create a nourishing bowl that works as a main course.
Baking the meatballs instead of frying saves time and mess while delivering a crisp exterior and tender interior. The hands-off oven method lets you simmer the soup while the meatballs bake, making this an efficient dinner. Whether you follow a vegan diet or just want a meatless option, this meal-worthy soup is simple, flavorful, and reliably comforting.
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Why you’ll love this recipe
- Ready in 35 minutes: The oven-baked meatballs free up stovetop time so the whole recipe comes together quickly.
- Meal-worthy: Filling enough for a main course—serve with warm bread for an even heartier meal.
- Perfect vegan meatballs: Crumbled plant-based sausage seasoned with simple herbs, plus a panko-and-milk panade, yields tender, flavorful mini meatballs.
- High protein: Each serving delivers substantial protein and fiber thanks to the vegan sausage and cannellini beans.
Ingredients (and substitutes)
This hearty Vegan Italian Wedding Soup uses everyday ingredients. Below are the components and suggested swaps:
- Plant-based sausage: Crumbled vegan sausage forms the meatball base. Beyond Meat Mild Italian is a good choice, or any similar savory sausage product. Avoid sweetened breakfast links.
- Cannellini beans: Added for protein and creaminess; substitute other white beans or omit if preferred.
- Vegetable broth: A flavorful vegan “chicken” style broth works best; use any tasty vegetable broth if you prefer.
- Milk: Plain unsweetened plant milk (soy, oat, cashew) softens the meatballs; regular milk can be used if not vegan.
- Pasta: Small shapes like ditalini, orzo, or acini di pepe are ideal. Elbows or small shells can substitute.
- Parmesan (optional): A shredded vegan parmesan that melts is recommended for garnish, though optional.
See the recipe card below for full quantities and step-by-step instructions.
Looking for more vegan bean soups? Try other recipes in this category for varied, protein-rich options.
How to make Vegan Italian Wedding Soup
This high-protein soup comes together in about 35 minutes. Key steps are summarized below; follow the recipe card for full details.
1. Combine the panko and non-dairy milk, then mix with crumbled plant-based sausage and seasonings to form the meatball mixture.
2. Roll into small meatballs and place on a well-oiled, unlined baking sheet.
3. Bake until golden brown, shaking the pan halfway so they brown evenly.
4. While the meatballs bake, sauté onion, carrots, celery, and garlic in olive oil until softened and aromatic.
5. Add broth and bring to a boil, then stir in the pasta. Five minutes before the pasta is done, add the drained beans.
6. Remove from heat and stir in chopped spinach until wilted. Portion meatballs into bowls and ladle hot soup over them, finishing with vegan parmesan if desired.
See the recipe card below for complete measurements and step-by-step instructions.
Tips
- Bake on a bare sheet: For better browning and crispiness, bake the meatballs directly on a well-oiled sheet rather than on parchment or foil.
- Use enough oil: Coat the baking sheet with the full amount of oil called for so the meatballs don’t stick and can brown evenly.
- Choose a flavorful broth: The broth is central to the soup’s taste—select a high-quality vegan “chicken” or vegetable broth for best results.
- Store meatballs separately: To keep the meatballs from softening in leftovers, store them apart from the soup and add them to bowls when reheating.
- Make-ahead pasta tip: If preparing the soup in advance, cook the pasta separately, toss with a little oil, refrigerate, and add to hot soup just before serving to prevent sogginess.
Recipe FAQ’s
Acini di pepe is traditional, but ditalini and orzo are common and easier to find. Small shells or elbow macaroni also work well.
Use a savory, uncooked plant-based sausage such as an Italian-style crumble. Avoid sweet breakfast sausages. Any savory, Italian-flavored vegan sausage or ground-style product will work.
Baking directly on a well-oiled sheet promotes faster, deeper browning. While parchment or foil eases cleanup, it can impede crisping—so for best texture, leave the sheet bare and use oil to prevent sticking.
Store meatballs separately from the soup to prevent them from softening. Refrigerate the soup and consume within 2–3 days. If you want to avoid soggy pasta, cook and store noodles separately and add them to hot soup before serving.
More noodle soup recipes:
- Vegan Chicken Noodle Soup
- Vegan Laksa Soup
- Vegan Golden Chickpea Noodle Soup
- Creamy Vegetarian Tortellini Soup with Kale
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📖 Recipe
Vegan Italian Wedding Soup
Ingredients
Vegan Meatballs
- 2 tablespoons extra virgin olive oil
- ⅓ cup panko breadcrumbs
- ¼ cup non-dairy milk (plain, unsweetened)
- 14 oz plant-based sausage
- 2 cloves minced garlic
- 2 tablespoons finely chopped Italian parsley
- 1½ teaspoons dried oregano
- ½ teaspoon fine sea salt
Soup
- 2 tablespoons extra virgin olive oil
- 1 diced yellow onion
- 4 chopped carrots
- 4 ribs chopped celery
- 2 cloves minced garlic
- ¼ teaspoon fine sea salt
- 8 cups vegan chicken broth
- ¾ cup dried ditalini pasta
- 2 (14 fl oz/398 ml) cans cannellini beans
- 4 cups chopped spinach
- freshly ground black pepper
- shredded vegan parmesan (optional)
Instructions
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Preheat: Preheat oven to 375°F (190°C). Drizzle 2 tablespoons extra virgin olive oil onto a bare baking sheet.
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Meatballs: In a bowl, combine ⅓ cup panko and ¼ cup non-dairy milk; let soften for 2 minutes. Crumble in 14 oz plant-based sausage, then add 2 cloves minced garlic, 2 tablespoons chopped Italian parsley, 1½ teaspoons dried oregano, and ½ teaspoon fine sea salt. Mix well and roll into mini meatballs (about 1 teaspoon each). Scatter on the oiled sheet, shake to coat in oil, and bake about 20 minutes until browned, shaking once halfway through.
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Start Soup: Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high. Add 1 diced yellow onion and sauté until golden, about 4 minutes. Add 4 chopped carrots and 4 ribs chopped celery and cook until beginning to soften, about 2 minutes. Stir in 2 cloves minced garlic and ¼ teaspoon salt; cook until fragrant, about 2 minutes.
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Finish Soup: Add 8 cups vegan chicken broth and bring to a boil. Stir in ¾ cup dried ditalini and cook until tender (about 10 minutes). Add 2 cans drained cannellini beans about 5 minutes before the pasta finishes. Remove from heat and stir in 4 cups chopped spinach until wilted. Season with freshly ground black pepper and more salt if needed.
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Serve: Divide meatballs among bowls and ladle the hot soup over them. Garnish with shredded vegan parmesan if desired.
Notes
- Plant-based sausage: Choose a savory Italian-style product rather than sweet breakfast sausages for best flavor.
- Broth: Use a good-tasting vegan “chicken” or vegetable broth to enhance the soup’s depth.
- Beans: Great Northern or navy beans can substitute; use about 3 cups cooked if using home-cooked beans. Omit if you prefer no beans.
- Spinach: Fresh baby spinach or regular spinach both work; chop if using larger leaves.
- Vegan parmesan: Optional garnish—select a shredded variety that melts if you want a cheesy finish.
- Gluten-free option: Swap in gluten-free pasta.
- Storage: Keep meatballs separate from the soup for leftovers and store noodles separately if you want to prevent sogginess; refrigerate and use within 2–3 days.