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Vegan Italian Wedding Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Vegan Italian Wedding Soup

This vegan Italian Wedding Soup is cozy, comforting, and loaded with flavor. Juicy plant-based meatballs, tiny pasta, and tender greens and veggies simmered together in a savory broth for the ultimate cozy meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people
Calories 300 kcal

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.

Notes

Use pre-diced veggies if you’re pressed for time. Store soup in airtight containers to last in the fridge up to 4 days.