Vegetarian Italian Wedding Soup
My vegetarian Italian Wedding Soup is made with fresh basil, bite-sized vegan sausage meatballs, pasta, and spinach. It's a cozy weeknight meal that can easily be made vegan.
Equipment
Ingredients
- 1 14 ounce package vegan sausage, like Impossible Sausage
- 2 tablespoons olive oil
- 1 cup loosley packed basil leaves
- 1 medium white or yellow onion, chopped into chunks
- 2 stalks celery, chopped into chunks
- 1 large carrot, chopped into chunks
- 5 cloves garlic
- 1/2 teaspoon salt
- 8 cups vegetable broth
- 10 ounces frozen chopped spinach, thawed
- 2/3 cup acini de pepe pasta
Instructions
- Roll the sausage into mini meatball size balls. I pinched off about 1-inch size pieces and roll into balls. Alternitevely, you can just brown the sausage but I like making them into mini meatball sizes like traditional wedding soup.
- Heat the olive oil in a soup pot or dutch oven over medium heat. Add the meatballs and brown on all sides, about 5 minutes. Remove and place on a plate.
- Place the basil, onion, celery, carrot and garlic in a food processor and mince into a smooth paste. Add the vegetable mixer into the pot along with 1/2 teaspoon of salt and cook for 10 minutes, stirring oten, until the vegetables start to lose moisture.
- Add the vegetable broth and bring to a boil, then reduce heat to a simmer.
- Squeeze the thawed spinach thoroughly with your hands to remove the excess water. Add the spinach, pasta and meatballs back to the pot and cook for 10 minutes., until the pasta is tender.
- Season to taste, adding more salt and pepper as desired. I sometimes add in a little squeeze of lemon at the end, but that's optional.
- Divide into bowls and garnish with freshly ground parmesan cheese, if desired.
Nutrition
Serving: 1servingCalories: 395kcalCarbohydrates: 34gProtein: 31gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 2932mgPotassium: 723mgFiber: 7gSugar: 9gVitamin A: 12410IUVitamin C: 9mgCalcium: 119mgIron: 23mg