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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.


  • 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


  • 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.


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