Vegan Italian Wedding Soup
I’ve always wanted to make a Vegan Italian Wedding Soup, but finding a substitute for a sturdy vegan or vegetarian “meatball” always presented problems for me. But this soup is a delicious remedy! When Impossible Foods and other brands started selling their “burger” products in grocery stores, I knew I wanted to give it a try with this soup.
Now don’t get me wrong, I don’t eat “meat substitutes” often, but every now and then, I do. So, pictured is the verdict. Not necessarily your “traditional” Italian Wedding Soup, but hey…it’s pretty darn close in my opinion. But feel free to use whatever type of “meatballs” you prefer.
Here’s a few ways to freestyle this recipe:
- use kale, spinach, swiss chard, or even young collards instead of escarole
- use a different type of small pasta such as ditalini, pastina, or stelline instead of acini de pepe
Here are some other additions and ideas to consider:
- add cooked white beans such as: chickpeas, great northern beans, or cannellini beans
- add in a small portion (about a cup) of other veggies that don’t have a long cooking time such as fresh peas, corn, shredded carrots, or zucchini
- top with a little freshly grated parmesan cheese
Are there ways to veganize this recipe???
This soup is naturally vegan.
Looking for other great soups and stews? Give these delicious recipes a try!
- White Bean and Kale Soup
- Creamy Butternut Squash and Gnocchi Soup
- Lemon and Spinach Orzo Soup
- Vegetable Rice Soup
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Thank you so much for stopping by today! I hope that you enjoy my Vegan Italian Wedding Soup. The full printable recipe is below. Enjoy!

Get the Recipe: Vegan Italian Wedding Soup
Ingredients
For the “Meatballs”:
- a drizzle of neutral oil, your choice
- 12 ounces plant-based ground beef, such as Impossible Burger “Meat”
- ¼ cup Panko
- 1 teaspoon dried Italian herbs, can sub with a small handful of roughly chopped fresh herbs like oregano and parsley
- ½ teaspoon vegan Worcestershire sauce
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
For the Soup:
- a good drizzle of olive oil
- 2 medium carrots, thinly sliced
- 2 medium celery stalks, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 pinch red chili flakes, optional
- 7 to 8 cups vegetable broth, or more if needed
- ½ cup acini di pepe pasta
- 2 cups escarole, roughly chopped
- salt and pepper, to taste
Other toppings to consider:
- a squeeze of lemon juice
- freshly grated parmesan cheese
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
Instructions
Prepare the meatballs:
- In a medium bowl, combine all of the ingredients for the “meatballs”. Start to form 1-inch size round meatballs and place them onto a plate.
- In a large pot or Dutch oven, drizzle neutral oil, over medium heat. Transfer the “meatballs” into the pot. Cook until lightly browned on all sides, about 10 minutes. (The less you handle these while cooking, the better. I like to use a fork to gently roll from the bottom, to the other side.) Once browned, transfer to a plate, cover and set to the side. (Browning them first will help them keep their texture and shape, once placed in the soup.)
Make the Soup:
- Using the same pot, drizzle in a little more olive oil, if needed, and set to medium heat. Add the carrots, celery, and onion. Sauté until the onions are translucent, about 8 to 10 minutes. Stir in the garlic, dried Italian herbs (if using fresh herbs, wait until the broth is added), and red chili flakes and sauté until fragrant, about 1 minute.
- Pour in the vegetable broth, season with salt and pepper, and bring to a boil over medium-high heat. Turn the heat down to medium, stir in the acini di pepe, and carefully place all the meatballs into the soup. Cover the pot and cook until the pasta is al dente, 8 to 10 minutes, lightly stirring halfway through not to disturb or break up the meatballs.
- Lightly stir in the escarole and remove the pot from heat. Once the escarole has wilted and is tender, the soup is done. (As with most soups that involve pasta, you may have to add more water or broth to leftovers the longer it sits and the pasta expands.)
- Ladle the soup into your bowls and garnish with any toppings, if using. Serve and enjoy!
Looks delicious. Cannot wait to try!
Thanks so much!
We loved your recipe, I especially appreciated the veganized version of this soup. Your recipe was such a hit, it has been requested to be made on a regular basis. It was a well written recipe. Thank you!
Hi Amanda! Thank you so much for your support and so glad that you and yours enjoy this soup. I’m looking forward to making it again real soon myself!! 🙂
A beautiful, belly warming soup that is perfect for a chilly, lazy Sunday! It is super easy to make. I used frozen vegan meatballs instead of making them fresh and just added them along with the pasta to cook together. I also added a squeeze of lemon because I love citrus in veggie soup. It was sooo yummy and satisfying!
Hi Melissa! So glad you enjoyed the soup! And love your additions! Sounds delicious!
So delicious!! Used a little less broth as I like my soup thicker. Will definitely make again!
Hi Chelsea!!! Thanks so much for giving the recipe a try and happy you enjoyed it!!
I truly enjoyed this recipe! It was easy to follow and my soup turned out AMAZING! I used vegetable broth but didn’t have enough so I added a Tuscany flavored chicken broth. This was a great choice as it was very filling and comforting on this chilly evening in January! I will definitely make this one of my staples!
Hi Tanya! Oh wonderful! So happy to hear that! Thank you for giving the recipe a try! 🙂
Thanks for this delicious sounding recipe. How about baking the meatballs?
Hi! I haven’t personally tried baking these particular “meatballs” in the oven or air-fryer. But, I see no reason why that wouldn’t work just as well. If you give it a try, please let me know how that works out for you! 🙂