Vegetarian Italian Wedding Soup

A vegetarian twist on a classic soup. I have made this for many of my meat eating friends and they love it! If you are looking for a meat alternative you can always add meatballs. Add them into the soup sooner so they have enough time to warm through.

  • olive oil
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 3/4 cup diced carrots
  • 3/4 cup celery
  • 1 Tbs oregano
  • 1 Tbs basil
  • 1 Tbs parsley
  • 6 cups vegetable broth
  • 3/4 cup ditalini pasta (or other small pasta)
  • 1 pkg. vegan meatballs (You can find these is the organic produce section or frozen section)
  • 1 5 oz. pkg. spinach
  • 1 clove minced garlic
  • 2 Tbs lemon juice
  1. Heat oil in large pot over medium high heat.  Add onion and garlic.  Saute 5 minutes or until beginning to soften.
  2. Stir in celery and carrots and cook 5 minutes more or until onion is softened.
  3. Add spices.  Cook 1 minute more.
  4. Stir in broth and bring to boil.
  5. Reduce to medium heat.  Add pasta and cook at a low boil for 5 minutes (or half the stated directions on the package)
  6. Add meatballs.  Reduce heat to medium low and simmer for 10 minutes.
  7. Heat 2 Tbsp olive oil in skillet over medium heat.  Add remaining garlic.  Saute for 5 minutes.
  8. Add spinach.  Cook 3-5 minutes turning constantly so spinach becomes evenly coated and wilted, but still bright in color.
    9. Add spinach and lemon juice to soup.  Season with salt and pepper.
Published: Monday, May 23rd, 2011
Kelly's Recipe Cards