Unbelievably Cozy Plant-Based Italian Wedding Soup

Lunch & Dinner, Soups and Stews

unbelievably cozy plant-based italian wedding soup

if you’re craving a bowl of pure comfort that also happens to be plant-based, this italian wedding soup is everything you’ve been dreaming of.

it’s savory, hearty, and packed with tender greens, tiny pasta, and the most flavorful plant-based mini meatballs.

whether you’re curled up on a chilly day or serving it to guests, this soup is guaranteed to satisfy.

the taste and texture

this soup delivers everything you love about traditional italian wedding soup but with a plant-based twist.

the broth is rich and aromatic, infused with herbs like oregano, thyme, and parsley.

the gluten-free stelline pasta adds a delicate texture, while the kale brings a fresh, earthy balance.

the baked mini meatballs are the star – tender, flavorful, and perfectly spiced.

every bite is a perfect mix of savory, herby goodness with just the right amount of chew from the pasta and greens.

how to make it

this soup comes together surprisingly easily.

the first step is prepping the mini plant-based meatballs.

using beyond meat ground beef ensures the meatballs are juicy and full of flavor.

simply mix the beyond meat with gluten-free flour, italian seasoning, garlic powder, onion powder, smoked paprika, and dried parsley.

roll them into mini meatballs and bake until golden.while the meatballs bake, sauté onion, carrots, and celery in olive oil for a classic base.

garlic and dried herbs are added for even more depth. once fragrant, pour in vegetable broth and simmer to build the flavor.

stir in the stelline pasta and kale near the end for a perfectly cooked texture.

once the soup is ready, ladle it into bowls and top with the baked mini meatballs. a sprinkle of fresh parsley as garnish takes it over the top.

a plant-based spin on the traditional

italian wedding soup traditionally features meatballs made with a mix of pork and beef, tiny pasta like acini di pepe, and spinach or escarole.

this plant-based version swaps in beyond meat for the meatballs, which perfectly mimics the taste and texture of the original.

kale is used instead of spinach, offering an extra nutrient boost and a slightly heartier bite.

gluten-free stelline pasta is a fantastic alternative to acini di pepe, keeping the dish gluten-free without compromising the charm of tiny pasta.

why beyond meat is the best choice

using beyond meat ground beef for the mini meatballs ensures they’re tender, juicy, and packed with flavor.

it’s one of the closest plant-based options to traditional meat in terms of taste and texture, making it ideal for this recipe.

the seasonings in the meatballs complement the soup’s broth perfectly, creating a harmonious balance in every bite.

substitutions for the stelline

if you can’t find gluten-free stelline, don’t worry.

other tiny gluten-free pasta options, like ditalini or orzo, work wonderfully.

if you’re not gluten-free, traditional stelline or acini di pepe can be used.

even broken pieces of gluten-free spaghetti or other small shapes can be a great stand-in.

storage tips

this soup stores beautifully, making it perfect for meal prep.

let the soup cool completely before transferring it to an airtight container.

store the soup and the meatballs separately to prevent the meatballs from getting soggy. both can be refrigerated for up to 4 days.

to reheat, warm the soup on the stovetop and add the meatballs just before serving.

if you’ve made a larger batch, the soup (without the pasta) can be frozen for up to 2 months. cook fresh pasta when ready to serve for the best texture.

final thoughts

unbelievably cozy plant-based italian wedding soup is the ultimate bowl of comfort, packed with flavor, texture, and nourishing ingredients.

whether you’re a long-time fan of the traditional version or new to this classic dish, you’ll love this plant-based spin.

it’s hearty, wholesome, and perfect for sharing. grab a bowl, and let this cozy soup warm you from the inside out.

if you like Unbelievably Cozy Plant-Based Italian Wedding Soup you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad

Nourishing Fall Salad Flatbreads

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Nourishing Fall Salad Flatbreads

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas

Plant-Based Convenient Veggie & Hummus Pasta

Cozy Sun-Dried Tomato & Chickpea Kale Soup

Plant-Based Spanakopita Baked Spaghetti Squash

Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

Revitalizing Salad with Carrot Ginger Miso Dressing

Savory Vegan Protein-Packed Breakfast Sandwiches

Delicious Plant-Based Chickpea & Spinach Nuggets

Satisfying Coconut Tofu Salad with Curry Tahini Dressing

are you going to make Unbelievably Cozy Plant-Based Italian Wedding Soup!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Unbelievably Cozy Plant-Based Italian Wedding Soup

Recipe by MaryCourse: Lunch u0026amp; Dinner, Soups and Stews

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

for the baked mini meatballs:
16 oz beyond meat ground beef
3 tbsp gluten-free flour (such as chickpea flour, oat flour, or almond flour)
1 tbsp ground flaxseed (optional, for binding)
1 1/2 tsp italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
1 tsp dried parsley
1/2 tsp sea salt
1/4 tsp black pepper

for the soup:
2 tbsp olive oil
1 small yellow onion, diced
2 large carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
10 cups vegetable broth
3/4 cup gluten-free stelline pasta
3-4 cups chopped kale (stems removed)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 tsp mediterranean or italian seasoning
sea salt and black pepper to taste

Directions

prepare the mini meatballs:
preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. in a mixing bowl, combine the beyond meat, gluten-free flour, ground flaxseed (if using), italian seasoning, garlic powder, onion powder, smoked paprika, red pepper flakes (if using), dried parsley, salt, and pepper. mix until evenly combined.
roll the mixture into small 3/4-inch mini meatballs (you’ll get about 30-35 meatballs). bake for 12-15 minutes, until golden brown and firm.
make the soup:
in a large pot, heat olive oil over medium heat. add the onion, carrots, and celery, and sauté for 5-6 minutes until softened. add the garlic, oregano, thyme, dried parsley, and mediterranean or italian seasoning. cook for another minute until fragrant.
pour in the vegetable broth and bring to a boil. reduce heat to a medium low and cook for 15 minutes.
add the gluten-free stelline pasta and cook according to package instructions, stirring occasionally. during the last 2-3 minutes of cooking, stir in the chopped kale and let it wilt. add in the meatballs last and season the soup with salt and pepper to taste.