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Vegetarian Italian Wedding Soup

This hearty Italian Wedding Soup is filled with savory and spice and everything nice. Vegetarian "cheatballs" replace the usual meatballs in this Italian fave.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author Killing Thyme

Ingredients

  • 2 TBSP olive oil
  • 1 yellow onion diced or roughly chopped
  • 4 cloves of garlic sliced
  • 1/2 tsp chili flakes optional
  • 2 oz of thinly sliced carrots
  • 2 cups sliced baby spinach
  • Kosher salt + cracked black pepper
  • 8 cups Vegetable broth
  • in Vegetarian meatballs either store-bought or homemade; I used this recipe but made miniature balls and let them sit the fridge overnight to form well and stay together.
  • 1/4 cup acini de pepe pasta 1/2 cup if you like it super noodle-y; if it gets too noodle-y for you, just add more broth
  • Freshly grated romano or parmesan cheese
  • Fresh parsley chopped

Instructions

  • Heat olive oil in a stockpot.
  • Add the garlic, onions and chili flakes; sauté until garlic is fragrant and onions are tender. Careful not to brown the garlic.
  • Add carrots and spinach; sauté until the spinach wilts. Add a splash of vegetable broth is the stockpot dries out.
  • Season with salt + pepper.
  • Add the vegetable broth and bring to a boil.
  • Add "cheatballs" + acini di pepe.
  • Simmer on low until acini di pepe swells and becomes tender.
  • Serve into bowls and garnish with freshly grated parm, chopped fresh parsley and a nice hunk of buttered bread.

Notes

Find the "Cheatballs" recipe here: https://www.killingthyme.net/2016/05/18/vegetarian-italian-meatballs/