Italian Wedding Soup

Enjoy a warm bowl of Italian Wedding Orzo Soup, a delightful vegan twist on a classic favorite. This soup features tender orzo pasta, vibrant vegetables, and hearty kale, all simmered in a flavorful broth. The umami seasoning and ground thyme provide a rich depth of flavor, making it a comforting and satisfying meal. Perfectly suited for cozy dinners, this soup can be enhanced with optional vegan meatballs and served with toasted sourdough bread for a complete and wholesome experience.

by Ashlie Jacobs

Cook Time

30 min

Servings

5

Prep Time

15 min

Total Time

45 min

  • 1 cup of sliced carrots

  • 1 cup of diced yellow onion

  • 1 cup of chopped celery

  • 3 cloves fresh garlic, minced

  • 1-2 cups kale, chopped

  • 2 tsp dried thyme

  • 1 tsp salt

  • 2 tsp umami seasoning

  • 4 cups vegan chicken broth

  • 2 bay leaves

  • 1 cup long-grain whole wheat orzo

  • Salt + Pepper

  • Olive Oil

    Optional Garnishes:

  • Vegan meatballs

  • Sourdough bread, toasted

  • Black pepper

Ingredients:

Meatballs:

  • 1 packet of Impossible ground beef (or any plant-based ground beef substitute)

  • ½ tsp garlic powder

  • 1tsp flaxseed

  • 1tsp Italian seasoning

  • ½ salt 

  • ½ tsp pepper

  • 1 t water(optional)


  1. Sauté the Vegetables: In a large pot over medium heat, sauté the diced carrots, onions, and celery in olive oil. Cook until the onions and celery turn translucent, about 5-10 minutes, stirring frequently. Add minced garlic to the pot and sauté for about one minute until fragrant.

  2. Add Broth and Seasonings: Pour in the vegan chicken broth. Add the seasonings and bay leaves. Bring the mixture to a boil. Once boiling, add the orzo to the pot. Reduce the heat to low and simmer for 10 minutes or until the orzo is fully cooked.

  3. Add Kale: Once the orzo is cooked, add the chopped kale. Let it simmer for an additional 1-2 minutes until the kale is tender.

  4. Serve: Optionally, top with black pepper and serve with vegan meatballs and toasted sourdough bread on the side.

Instructions:

Meatball Instruction

Mix all the ingredients in a large bowl, then form about 12 meatballs and place on a pan sheet with parchment paper. Bake at 375F in an oven for ten minutes, then flip the meatballs and cook for an additional 10 minutes.

    • For meatballs, you can follow my easy oven-baked recipe, or you can use any store-bought vegan meatballs.

    • Leftovers of this soup will naturally thicken as it sits. When reheating, consider adding a little bit of broth to maintain the desired consistency.

    • If substituting the no chicken broth with veggie broth, adjust the seasonings to maintain the flavor.

  • 1 Serving (no meatballs or sourdough)

    • Calories: 120-123

    • Protein: 3.5-3.8 grams

    • Carbohydrates: 17.7-18.3 grams

    • Fat: 4.6 grams

    • Fiber: 3.4-3.7 grams

    • Sugar: 1.6-1.7 grams

    • Sodium: 1100 mg

    (Note: Nutritional values are estimated and can vary based on specific ingredient brands and quantities used.)