"My vegan Italian wedding soup recipe features little veggie sausage meatballs, toothsome pasta, and a light, but still incredibly savory, broth that's enriched with umami-loaded miso. In my typical style, I enhance this comforting and hearty pot of soup with extra veggies-very similar to my Vegan Minestrone! This wholesome and cozy take on the classic needs about 30 minutes to cook on the stove."
"The flavor profile of Italian wedding soup is timeless and it's also just fun to eat. The cute meatballs and teeny-tiny pasta bits mingle with vegetables in every spoonful. What's not to love? I find that finely diced fennel, while not traditional, feels right at home in this combination. It has the same texture of the typical celery, but that bright anise flavor absolutely shines with our veggie sausage morsels. I'll never say no to more veg."
The soup features little vegan sausage meatballs, toothsome small pasta, and a light yet deeply savory broth enriched with umami-loaded miso. Extra vegetables are added for heartiness, similar to Vegan Minestrone, with finely diced fennel providing bright anise notes and celery-like texture. Vegan sausage can be chopped and formed into small balls rather than making separate meatballs, contributing flavor and texture. Escarole adds a silky texture when simmered and appears alongside other greens. The recipe cooks on the stove in about 30 minutes and serves as a warming, wholesome comfort dish for chilly evenings.
Read at The First Mess
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