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Italian Wedding Soup with Vegan Meatballs

Serves 6
Time 20 min
Ready-to-eat vegan meatballs make this filling soup a snap to pull together. The recipe name is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meatballs in the soup.
Special Diets:
Ingredients
  • 1 (15.0-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
  • 6 cups low-sodium vegetable broth
  • 4 ounces elbow pasta
  • 1 (16.0-ounce) package vegan meatballs
  • 3 cups fresh spinach, roughly chopped
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons grated vegan Parmesan-style cheese (optional)
  • 1/4 teaspoon ground black pepper
Method

Bring the tomatoes and broth to a boil in a large pot over medium-high heat. 

Simmer 10 minutes. 

Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. 

Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with vegan cheese if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (15.0-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
  • 6 cups low-sodium vegetable broth
  • 4 ounces elbow pasta
  • 1 (16.0-ounce) package vegan meatballs
  • 3 cups fresh spinach, roughly chopped
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons grated vegan Parmesan-style cheese (optional)
  • 1/4 teaspoon ground black pepper