So, I decided I needed some vegan Italian wedding soup in my life. With a little advice from mom I took to the kitchen to get working on a recipe! The main distinction in my recipe over traditional Italian wedding soup is that the “meatballs” are made out of cannellini beans, and because of this, you’ve got to be a little careful about how you serve it. The bean balls get baked up, and you’ll want to keep them out of the soup until you’re ready to serve it. Otherwise they might get super soggy and I’m thinking they could even fall apart. Aside from meatballs, this soup includes fresh spinach, fresh fennel, carrots, and little bits of orzo pasta. It’s super cozy and perfect for enjoying on a cold day!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: If you want to save time, feel free to use store-bought vegan meatballs or vegan sausage instead of making your own.
More Vegan Italian Soups
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