Vegan Italian Wedding Soup: A Hearty Classic Recipe
Hark ye, fair reader, and listen well! I come to thee with news of a most delectable dish that shall sweeten thy palate and fill thee with warmth. Tis’ a recipe for none other than the famous Italian Wedding Soup, perfectly suited for a vegan audience. Fear not, for though it be free of meat and dairy, its flavour is not diminished! Nay, tis’ a wholesome soup that shall leave thee feeling satisfied in body and spirit.
Gather round and harken as I divulge its secrets. The vegan Italian Wedding Soup is crafted from plant-based fruits and vegetables, crafted with utmost care and skill to ensure a delectable flavour. This soup is truly a treasure – perfect for any occasion, whether it be a large gathering, an intimate dinner party, or even just a warm meal on a cold winter’s eve.
I invite thee to indulge in this healthy vegetarian feast that will delight all who may savour its essence. Come hitherly and allow me to guide thee through the wonders that be this recipe – I assure you, tis’ an experience worth cherishing!
Why You’ll Love This Recipe
Oh thou seeking a nourishing, plant-based meal to cherish, this recipe shall warm thy heart and satisfy thy cravings with its delicious vegan Italian Wedding Soup!
With the succulent combination of savory vegan meatballs, tender corkscrew macaroni, and nutrient-rich kale, alongside the aromatic flavors of garlic and fennel seed, this soup recipe is ideal for both vegans and non-vegans alike.
The soup’s distinct taste arises from its unique tomato sauce, infused with a delectable array of herbs and spices such as bay leaf, onion powder, and garlic powder. The finishing touch of cooking sherry adds a sweet subtlety that shall transport thee to Italy’s countryside with every sip.
But wait! This soup is not only bursting with flavor but also highly nutritious. The meatless meatballs are made from plant-based ingredients and offer hearty protein without the harm of animal products. Plus, the abundance of vegetables in the soup provides essential vitamins and minerals to fortify one’s health.
Whether ye crave a healthy vegetarian meal or simply desire an irresistible vegan twist on traditional Italian Wedding Soup, this recipe on Pinterest shall be thy new go-to for a comforting bowl of minestra maritata!
Ingredient List
Here are the ingredients you need to prepare vegan Italian wedding soup:
- Plant-based meatballs: You can make your own or use store-bought vegan meatballs.
- Olive oil: 1 tablespoon for sauteing garlic and onion, 2 tablespoons for cooking carrots, celery, and garlic
- Garlic: 4 cloves minced and 4 cloves chopped
- Onion: 1 medium diced, 1 medium yellow diced, 3/4 cup finely chopped
- Carrots: 2 medium peeled and diced, plus two medium carrots diced into small cubes (about 1/4 inch)
- Celery: 2 large stalks sliced
- Vegetable broth: 8 cups
- Water: 2 cups
- Bay leaf: one leaf
- Fennel seed: 1 teaspoon
- Dried oregano
- Dried basil
- Yellow cornmeal
- Cooking sherry:2 tablespoons or white wine if preferred.
- Low sodium soy sauce: 3 tablespoons
- Sugar:1 teaspoon
- Mushrooms:6 ounces white mushrooms sliced
- Tomato sauce : 1/4 cup
- Corkscrew macaroni (use gluten-free if necessary):1 cup (uncooked)
- Kale:5 cups chopped (tough stems removed) or baby spinach
Note: Make sure to check the labels of the products before buying them to make sure they are plant-based.
The Recipe How-To
Step 1: Make the Vegan Meatballs
First, let’s start with preparing the vegan meatballs. In a food processor or blender, add 4 cloves of garlic, 2 cups of mushrooms, and 1/2 cup of chopped kale. Pulse until the mixture is finely chopped.
Then, in a mixing bowl, combine the mushroom mixture with 1 cup of cooked corkscrew macaroni, 1 tablespoon of liquid smoke, 1 teaspoon of fennel seed, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Mix until well combined.
Using your hands, roll the mixture into small balls, about the size of a walnut. Place the meatballs in a baking dish lined with parchment paper and bake for 20 minutes at 375°F.
Step 2: Prepare the Soup Base
While the meatballs are baking, it’s time to prepare the soup base. In a large pot over medium heat, add 2 tablespoons of olive oil and sauté 1 medium diced onion and 3 minced garlic cloves for about 3 minutes. Then, add in 2 medium diced carrots and 2 diced celery stalks and cook for another minute or two.
Pour in 8 cups of vegetable broth and stir well. Add in a bay leaf and bring the mixture to a boil. Once boiling reduce heat to low heat and let simmer covered for up to an hour.
Step 3: Combine It All Together
After the soup has simmered for an hour remove the bay leaf then add in the vegan meatballs using a slotted spoon. Simmer on medium-low heat for an additional ten minutes.
Finally stir in one cup of chopped baby spinach then ladle into bowls served as is or with crusty bread.
Substitutions and Variations
Hark! Whilst this vegan Italian wedding soup recipe is delicious as is, there may be some ingredients that are difficult to find or preferences that differ. Fear not, as I have gathered a list of substitutions and variations for you to consider.
– Vegan Meatballs: If you can’t find store-bought vegan meatballs, try making your own using lentils, tofu or tempeh. Alternatively, you can use crumbled vegan sausage or omit them altogether for a lighter soup.
– Greens: Though this recipe calls for kale, feel free to substitute it with spinach, collard greens or Swiss chard. You can also skip the greens altogether if you prefer.
– Pasta: While corkscrew macaroni works well in this soup, you can use any shape of pasta you like such as small shells, fusilli or even spaghetti broken into small pieces. For a gluten-free option, use rice noodles or quinoa pasta.
– Broth: If you don’t have vegetable broth on hand, use water instead and adjust the seasonings accordingly.
– Additional Vegetables: This soup welcomes additional veggies such as zucchini, sweet potato, cabbage or green beans. Simply add them towards the end of the cooking time so they retain their texture.
– Spices: While this recipe calls for specific spices such as fennel seed and garlic powder, feel free to get creative and make it your own. Consider adding dried oregano or thyme, smoked paprika or a pinch of red pepper flakes for some heat.
Remember that cooking is an art form and allowing yourself to experiment with different flavors and ingredients will help develop your culinary skills. Whether you choose to stay true to the traditional recipe or put your own spin on it, the result will undoubtedly be delicious.
Serving and Pairing
Ah, the joyous moment of presenting your masterpiece to friends and family! Now that you have created this hearty and delicious vegan Italian wedding soup, it’s time to serve it up for all to enjoy.
First, let me guide you in plating your soup with finesse. Take a generous ladle full of soup and pour it into a bowl. The rich tomato sauce, succulent mushrooms, leafy kale and corkscrew macaroni will be beautifully displayed. Then, sprinkle some chopped fresh herbs like parsley or basil over the top as a finishing touch.
When it comes to pairing this vegan Italian wedding soup, I suggest keeping it simple with a hearty bread or crusty baguette. It’s perfect for dipping in the soup and soaking up all those delicious flavors.
If you want to take it up a notch, try pairing the soup with a light salad on the side with a bright vinaigrette dressing. The salad will provide a refreshing contrast to the warm savory flavors of soup.
For beverage pairings, you can never go wrong with a nice red wine such as Chianti or Sangiovese with tomato-based soups like this one. If you prefer non-alcoholic drinks then sparkling water or unsweetened iced tea would be both refreshing and complementary.
So now you are ready to serve up your healthy vegetarian Italian wedding soup recipe Pinterest-worthy style; bread on hand, salad at side and your favorite beverage that fits your mood. Bon appétit!
Make-Ahead, Storing and Reheating
Hark! Heed my words, for I shall provide thee with knowledge on how to preserve and reheat the precious vegan Italian wedding soup recipe.
To prepare the soup in advance, thou may cook it as instructed and store it in an airtight container within the refrigerator for up to three days. For longer storage, thou may freeze it in a container or a freezer bag for up to two months.
When reheating the soup, gentle heat is advised. Thou may microwave it for two to three minutes or reheat on a stove over medium heat until warmed thoroughly. Remember to stir frequently and add some water if necessary.
Should thee require more broth before storing or reheating, add some vegetable broth or water before doing so.
So fear not, as thy exquisite vegan Italian wedding soup can be enjoyed even on future morns with ease.
Tips for Perfect Results
Hark! Great success awaiteth thee as thou undertake this vegan Italian wedding soup recipe. Behold my counsel for perfecting each element of this savory dish:
First and foremost, a key component of the soup is the broth. Instead of using water alone, I recommend using vegetable broth to enhance the depth of the flavors. Additionally, if you want to intensify the taste even further, simmer the broth with fresh herbs such as thyme or rosemary.
For the vegan meatballs, make sure to use no more than the recommended amount of liquid when mixing ingredients, so they will hold their shape in the soup. Form your meatballs into small sizes to ensure they can cook fully through in the soup.
When sautéing your vegetables in olive oil, ensure that you do not overcrowd your pan or pot. Doing so can cause your vegetables to become soggy instead of caramelizing properly due to trapped steam.
For those who love al dente noodles, cook pasta separately from the rest of the soup and add it when serving. If you prefer a heartier meal, cook pasta directly in the soup but make sure to adjust cooking time accordingly to prevent it from becoming too soft.
If you’re cooking for someone who may have an aversion to mushrooms or kale, don’t be afraid to switch things up. You can easily swap these ingredients for diced zucchini or spinach as a tasty alternative.
Last but not least, remember that patience virtues are integral when making this plant-based Italian wedding soup recipe. Allow all ingredients to fully meld together by cooking on low heat for an extended period (1-2 hours) or let them simmer in a slow cooker on low setting for 3-4 hours for an even better flavor profile.
Bottom Line
Lend me your ears, vegan friends, for I hath brought to thee a recipe for a soup that’s fit for a wedding feast – Vegan Italian Wedding Soup! From the hearty meatless meatballs to the fragrant broth and nourishing vegetables, this soup shall satisfy your cravings and warm your soul.
What’s more? This Vegan Italian Wedding Soup Recipe is customizable to your liking! You can switch up the vegetables or add some spice, use different pasta shapes, or experiment with plant-based meatball flavors. The possibilities are endless, and thou shalt be able to create thy own unique version of this healthy vegetarian soup.
Now let me ask you, dear readers, who can resist a bowl of comforting Italian wedding soup? Especially when it’s healthy and plant-based. Try out this recipe and share it with your loved ones because nothing brings people together quite like a delicious bowl of soup. So gather around the table and enjoy!
In conclusion, I beseech thee to give this Vegan Italian Wedding Soup Recipe a try; tis worthy of thy time, effort, and taste buds. Forsooth, this soup shall impress anyone who dines at thy table and leave ye feeling satisfied and nourished. So go forth and create your own vegan version of this classic dish; mayhap it shalt become a staple in thy kitchen.
Vegan Italian Wedding Soup Recipe
Ingredients
- 32 vegan meatballs ($notetemplate1$-meatballs will be smaller than original recipe-see note in directions below)
- 1 large onion
- 1 (8 ounce) carton portabello mushrooms, Sliced
- 1 garlic clove, Minced
- 1 tablespoon olive oil
- 1/4 cup low sodium soy sauce
- 6 cups water
- 4 cups chopped kale
- 1/4 cup white cooking sherry
- 1/4 teaspoon crushed fennel seed
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bay leaf
- 2 teaspoons sugar
- 1/2 teaspoon liquid smoke
- 1 cup vegetable corkscrew macaroni (or whole wheat or gluten free)
- 1 (8 ounce) can tomato sauce, No Salt Added
Instructions
- NOTE: The meatballs need to be prepared differently for this soup. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.
- In a large pot sweat the onion, mushrooms and garlic with the olive oil and 2 tablespoons of the soy sauce, on medium heat, until the onions are transparent. Add to the pot the water, kale, cooking sherry, fennel, Italian seasoning, garlic and onion powder, bay leaf, sugar and liquid smoke and the rest of the soy sauce. Cook this for 25 to 30 minutes, until the kale gets done, on medium heat, covered. The last 5 minutes of cooking add the corkscrew noodles.
- Last, add the meatballs and tomato sauce and turn the heat up to high and cook an additional 3 minutes.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.