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Italian Wedding Soup

Nicole Kearsley
I made this delicious one-pot version using vegan Italian sausages coated in breadcrumbs instead. Seriously delicious and super easy.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Italian, Vegan
Servings 2


  • 2 Vegan Italian Sausages
  • 2 tablespoon Dried Bread Crumbs
  • 2 Carrots
  • 2 Stalks of Celery
  • 1 Small Yellow Onion
  • 1/4 cup Cup White Wine optional
  • 6 cups Chicken-Flavored Vegetable Broth
  • 2/3 cup Acini Di Pepe Pasta
  • 4 cups Fresh Spinach
  • Vegan Parmesan Cheese


  • Cut vegan Italian sausages into 1/4 moon shape. Toss with dried bread crumbs then refrigerate while preparing vegetables.
  • Chop onion, carrots, and celery. Chop fresh spinach to equal 4 cups.
  • In a Dutch oven or stockpot, saute sausage in a small amount of olive oil until lightly browned, about 3 to 4 minutes. Add onions, carrots, and celery, continue to saute for another 2 to 3 minutes adding a small amount of water to prevent sticking.
  • Add white wine (optional) simmer for 1 minute to allow alcohol to burn off. Add chicken-flavored vegetable broth.
  •  Bring to boil then add Acini Di Pepe pasta. Boil uncovered 10 to 12 minutes stirring occasionally.
  • Stir in chopped spinach. Return to low boil for 2 minutes.
  • Serve in bowls topped with vegan parmesan cheese.


NO RULE: Feel free to substitute your favorite greens for the spinach. You’ll probably need to increase the cook time a bit, as most greens take a bit longer to cook than spinach.
*WINE: Although the white wine is optional, it gives this soup a wonderful depth of flavor.
**SERVING: This recipe yields 10 grams of protein for each serving.