Vegan Italian Wedding Soup With Chicken Sausage Meatballs!
This soup is a cozy classic. You won’t want to skip out on these homemade vegan chicken-sausage meatballs. The whole recipe is healthy, vegan, oil free, easy, and can easily be made gluten-free.
Ingredients:
1 Batch of Vegan Chicken Sausage Meatballs
1 Yellow Onion (Diced)
1 Shallot (Diced)
3 Large Carrots (Diced)
3 Stalks of Celery (Diced)
5 Cloves of Garlic (Minced)
2 Cups of Spinach
1 Cup of Rotini Pasta (or any pasta really)
4-5 Cups of Vegetable Broth
2-3 Bay Leaves
1 Teaspoon of Salt
Fresh Cracked Pepper (Optional)
Instructions:
1.) Make your Vegan Chicken Sausage Meatballs and set them aside. (Click the underlined name for recipe)
2.) Dice your onion and shallot and water sauté in about half inch of water until translucent.
3.) Dice your carrots and celery, add to your pot, and pour in some water until all veggies are covered. It’s about a couple inches of water. Cover and cook on a high flame.
4.) Mince your garlic, and add it to your pot with all remaining ingredients EXCEPT your pasta noodles and meatballs! Cover with a lid and let simmer.
5.) Once your veggies are thoroughly cooked, add your pasta noodles. Cover and let simmer until your pasta noodles are done cooking.
6.) Once your noodles are done cooking, add your spinach leafs, and cover for about 2 minutes until they have wilted.
7.) Once your spinach leafs wilt, your soup is ready to serve. Taste and adjust seasonings as needed. Scoop out soup into a bowl and add meatballs on top. (This helps them from getting too soggy)
8.) Enjoy!
NOTES:
1.) You can easily make this recipe gluten-free by using gluten-free pasta noodles or just replacing the noodles with pearled couscous or rice. If using pearled couscous or rice, use about 1/2 Cup instead and cook separately as they absorb more fluid.
2.) You can use store bought meatballs, but I really recommend using a chicken sausage type flavor for the traditional Italian wedding soup taste. They’re very easy to make and much worth it!
3.) The pasta measurement listed in the ingredients list is measured dry.
4.) Wilting the spinach last helps retain that beautiful green color. If your packing a lunch and going to be re-heating the soup later on, I recommend adding a few fresh leaves of spinach so when you re-heat it, it looks more fresh and retains its nutrients.
If you like this recipe please leave a review. It really helps me and others who may be looking for ideas. Please share your substitutions and experiments with this recipe, it helps us all Lastly, have fun with it and get creative!
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