[Vegan 30 Minute] Italian Wedding Soup
This past soup Sunday I was in need of an easy dish. We spent two straight days sledding, building snow men, having snow ball fights and every other snow activity a three and one year old can do. So, I was just plain exhausted.
That’s when I decided on making my own version of Italian Wedding soup. So easy, so quick, so yummy and only one pot, so *not* so many dishes. If you aren’t into the vegan/vegetarian lifestyle you can always substitue for meaty meatballs and chicken broth, otherwise scroll for the recipe!
Italian Wedding Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 Minutes
Serves: 4
Ingredients
- 3 stalks celery
- 5 carrots
- 1/2 onion
- 1 glove garlic
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp basil
- 1/2 tsp oregano
- 5 oz spinach
- 6 cups vegetable broth
- 1 bag Trader Joe’s meatless meatballs
- pasta of your choice
Directions
- Start by peeling your carrots then dice them along with the celery and onions. Add 3 TBS olive oil into your soup pan and add the mirepoix. Sauté for 5 minutes, until onions turn translucent, then dice the garlic and add into the pan for 2 additional minutes.
- Once your veggies are cooked add the veggie broth, and spices. Bring to a simmer and add the spinach. Cook for 3 minutes.
- Add in the meatballs to the pan and simmer for 5 minutes, then add the pasta and cook for remaining 8-10 minutes, depending on your preference of your pasta texture.
- Serve in a bowl with your favorite glass of red wine (been on a real Cab Sav journey recently) and enjoy!
