The pressure builds and you start counting down minutes until you eat. It’s kinda exciting hearing that valve hiss as the float valve pops up, telling you the soup is cooking right under pressure. You feel that warmth in your kitchen and your stomach growls in sync with every tick of the clock. This Vegan Italian Wedding Soup is worth every second you wait.
You spot all the fresh colors coming together from kale to diced carrots, and you remember that good soup doesn't gotta be complicated. Just ingredients working together in your pressure cooker, boiling down to something cozy and comforting. You’re about to enjoy a bowl full of goodness that’s plant-based, but oh so hearty.
Counting down the last few minutes on your timer, you’re ready for that quick release to bring your pot back to normal. The smell’s kinda intoxicating as the steam escapes and you sense you’re seconds away from a tasty bowl. It’s like the wait just makes it taste even better, trust me on this one.
Why This Recipe Works Every Single Time
- You use quick release after cooking so veggies stay bright and tender, never mushy.
- The blend of dried herbs gives you that classic Italian taste without fuss.
- Plant-based sausage adds a hearty punch for flavor and texture you’ll crave.
- Kale or spinach sneaks in fresh greens that cook down just right in this method.
- Orzo pasta cooks perfect in the broth right in the pot, no extra boiling needed.
- Simple steps keep you from overcomplicating things, turning out soup every time.
Your Simple Ingredient Checklist
- 1 tablespoon olive oil for that first sauté, this kicks off your flavor base.
- 1 medium onion diced fine, the smell when it hits the pot, dang, so good.
- 2 stalks celery diced, adding crunch and that classic soup flavor.
- 2 medium carrots peeled and diced, bringing sweetness and color.
- 3-4 cloves garlic minced, gotta have garlic for that punch.
- 8 cups vegetable broth, your soup's heart and soul.
- A mix of dried parsley, basil, oregano (1 teaspoon each) plus 1 bay leaf for depth.
- ½ cup dry acini de pepe or orzo or stelline pasta, these tiny shapes cook quick.
- 2 big handfuls baby kale or spinach, fresh greens that wilt perfectly in the pot.
- 1 pound plant-based sausage seasoned for richness, plus breadcrumbs and vegan parm for your little vegan meatballs.
Walking Through Every Single Move
- Heat 1tbsp olive oil in your pressure cooker on medium heat till it’s nice and warm.
- Add your diced onion, celery, and carrots and sauté about 5-7 minutes till veggies soften up.
- Throw in the minced garlic and stir for about a minute till that smell pops.
- In a bowl, mix your plant-based sausage, garlic powder, vegan parm, breadcrumbs and a splash of plant milk if it needs loosening. Form these into tiny meatballs.
- Heat 1-2 tablespoons olive oil in a separate pan and lightly pan-fry your vegan meatballs till golden on all sides, you can also bake if you wanna skip the extra oil.
- Pour in the 8 cups vegetable broth into the pressure cooker and toss in parsley, basil, oregano, and bay leaf.
- Add your meatballs gently into the broth and sprinkle the dry pasta over them.
- Lock the lid, make sure the float valve is down and bring it up to pressure. Cook at high pressure for about 7 minutes, then do a quick release so pasta doesn’t get mushy. Add baby kale or spinach at the end and stir while still hot to wilt the greens perfectly.
Quick Tricks That Save Your Time
- Use pre-diced veggies if you’re really pressed for time, it works real good.
- Buy pre-formed vegan meatballs or frozen plant-based sausage chunks to skip mixing.
- Keep dried herbs in a handy jar mix to just sprinkle without measuring every time.
- Do a slow release if you're worried about broth foaming during quick release, especially if you’ve got a lot of starchy pasta in there.
What It Tastes Like Fresh From the Pot
This soup hits your tongue with warmth and a mellow savoriness that hugs your belly. The broth is rich and herby, kinda like grandma's comforting hug but vegan style.
The chewy little pasta bits give you a perfect bite every time without being mushy or bland. And those vegan meatballs, dang, they are packed with flavor and a little crisp on the outside.
As you scoop in kale or spinach, that fresh green flavor contrasts the rich broth beautifully. It’s like the soup’s got layers of homey goodness that resets your mood.
Each spoonful leaves you wanting more, making you savor every last drop before you even think about leftovers.
How to Store This for Later
Cool your soup at room temperature but don’t leave it out too long or it gets funky. Pour into airtight containers for fridge storage.
It holds up good in the fridge for up to 4 days, just heat it gently on the stove or microwave.
If you wanna save it longer, freeze in portions using freezer-safe bags or containers. Just leave some space for expansion.
When reheating from frozen, do a slow release in the pressure cooker or low simmer on the stove so the greens don’t get mushy.
What People Always Ask Me
- Can I use other greens besides kale or spinach? Yeah absolutely, chard or collards work too but add 'em toward the end so they stay nice.
- What if I don’t have plant-based sausage? You could use more vegan ground beef mix or even crumbled tofu with spices.
- Is it okay to freeze the soup? For sure! Just store in airtight containers and thaw well before reheating.
- How do I avoid mushy pasta? Quick release right after cooking helps keep the orzo firm and tasty.
- Can I make the soup spicier? Definitely, toss some chili flakes in when you add the herbs for a little kick.
- Do I need to brown the meatballs first? It ain't necessary but browning adds texture and flavor you’re gonna love.
For more delicious plant-based recipes, you might also enjoy our crisp Air Fryer Spring Rolls, or the comforting Apple Cider Vinegar Pulled Pork that’s perfect for hearty dinners.
If you love quick meals, check out our Healthy Taco Casserole and Bacon And Egg Empanadas recipes as well.
Vegan Italian Wedding Soup
Equipment
- 1 Pressure cooker
- 1 Large skillet to fry meatballs
Ingredients
Main ingredients
- 1 tablespoon Olive oil for sauté
- 1 medium Onion diced
- 2 stalks Celery diced
- 2 medium Carrots peeled and diced
- 3-4 cloves Garlic minced
- 8 cups Vegetable broth
- 1 teaspoon Dried parsley
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 Bay leaf
- ½ cup Dry acini de pepe, orzo, or stelline
- 2 big handfuls Baby kale or spinach
- 1 pound Plant-based sausage seasoned
- 1-2 tablespoons Olive oil for pan-frying
- 1 teaspoon Garlic powder
- ¼ cup Grated vegan parm we like Violife or Follow Your Heart
- ½ cup Breadcrumbs
- Plant milk splash if needed
- Black pepper to taste
Instructions
Instructions
- Heat 1 tablespoon olive oil in your pressure cooker on medium heat till it’s nice and warm.
- Add your diced onion, celery, and carrots and sauté about 5-7 minutes till veggies soften up.
- Throw in the minced garlic and stir for about a minute till that smell pops.
- In a bowl, mix your plant-based sausage, garlic powder, vegan parm, breadcrumbs and a splash of plant milk if it needs loosening. Form these into tiny meatballs.
- Heat 1-2 tablespoons olive oil in a separate pan and lightly pan-fry your vegan meatballs till golden on all sides, you can also bake if you wanna skip the extra oil.
- Pour in the 8 cups vegetable broth into the pressure cooker and toss in parsley, basil, oregano, and bay leaf.
- Add your meatballs gently into the broth and sprinkle the dry pasta over them.
- Lock the lid, make sure the float valve is down and bring it up to pressure. Cook at high pressure for about 7 minutes, then do a quick release so pasta doesn’t get mushy. Add baby kale or spinach at the end and stir while still hot to wilt the greens perfectly.
