[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

1. 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.
2. Once your veggies are cooked add the veggie broth, and spices. Bring to a simmer and add the spinach. Cook for 3 minutes.
3. 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.
4. Serve in a bowl with your favorite glass of red wine (been on a real Cab Sav journey recently) and enjoy!