A steaming bowl of Vegan Italian Wedding Soup is the very definition of comfort food.
Tender cannellini bean “meatballs,” wholesome farro, vibrant greens, and fragrant herbs are nestled in a savory broth that’s both hearty and nourishing. Every spoonful is packed with flavor, plant-powered protein, and the kind of warmth that makes you want to linger around the table just a little longer.
This Vegan Italian Wedding Soup proves that you don’t need meat to create a deeply satisfying bowl of soup. The cannellini bean balls are wonderfully savory, the farro adds a deliciously chewy texture, and fresh herbs brighten every bite.
It’s cozy, wholesome, and guaranteed to become a family favorite.
Why You’ll Love This Vegan Italian Wedding Soup
- Rich in plant-based protein
- Comforting and deeply satisfying
- Perfect for meal prep
- Easy to make ahead
- Naturally dairy-free
- Full of Italian-inspired herbs and flavors
- A nourishing meal for chilly evenings
What Are the Vegan “Meatballs” Made Of?
These tender little bean balls are the heart of this Vegan Italian Wedding Soup.
Instead of meat, they’re made with simple pantry ingredients that create wonderful texture and savory flavor.
You’ll need:
- Cannellini beans
- Whole wheat breadcrumbs (homemade breadcrumbs work beautifully)
- Nutritional yeast
- Tamari
- Fresh parsley
- Lemon zest
- Garlic powder
- Onion powder
- Ground cumin
- Red pepper flakes
- Herbes de Provence or your favorite Italian herb blend
- Freshly ground black pepper
The lemon zest and herbs brighten the mixture, while the nutritional yeast adds a rich, cheesy depth without any dairy.
How to Make Vegan Italian Wedding Soup
This recipe comes together in just a few simple steps.
Make the Bean Balls
Mash the cannellini beans with the remaining ingredients until most of the beans have broken down but a little texture remains.
Roll into small balls and arrange on a parchment-lined baking tray.
A light mist of cooking spray helps them become beautifully golden in the oven.
Bake until lightly browned and firm enough to handle.
Make the Soup
While the bean balls are baking, prepare the soup with your favorite vegetables, broth, greens, and cooked farro.
Just before serving, gently add the bean balls to each bowl.
This keeps them perfectly intact and prevents them from becoming too soft in the pot.
Finish with plenty of chopped fresh parsley, dill, or both.
Meal Prep Tips
One of the things I love most about this Vegan Italian Wedding Soup is how well it fits into weekly meal prep.
Whenever I make the bean balls, I always prepare an extra batch.
They’re wonderful:
- Added to salads
- Tucked into wraps and sandwiches
- Served alongside roasted vegetables
- Packed into lunch boxes
- Enjoyed as a protein-rich snack
I also like to cook extra farro while I’m at it. It’s perfect for grain bowls, hearty salads, or adding to soups throughout the week.
Cooking once and enjoying several meals is a little bit of everyday Plant Magic.
Is Vegan Italian Wedding Soup Healthy?
Absolutely.
Cannellini beans provide plant protein, fiber, iron, and slow-digesting carbohydrates that help make this soup wonderfully satisfying.
Farro contributes additional fiber, minerals, and a pleasantly chewy texture, while leafy greens and fresh herbs bring brightness, vitamins, and plenty of flavor.
The result is a balanced, nourishing meal that’s every bit as comforting as the traditional version.
A Little Plant Magic
Traditional recipes have a beautiful way of bringing people together, and this Vegan Italian Wedding Soup honors that same spirit while celebrating the abundance of plants.
Fresh herbs, creamy beans, wholesome grains, and a fragrant broth prove that comfort food doesn’t have to be heavy to feel deeply satisfying.
It’s the kind of soup that fills the kitchen with wonderful aromas, invites everyone to the table, and reminds us that some of the most memorable meals begin with the simplest ingredients.
Outstanding Italian Wedding Soup
A deliciously satisfying hearty soup
Total Time: 50 minutes
Yield: 4 servings
Ingredients
For the Beanballs:
1, 15 oz cannellini beans, drained and rinsed
1/4 cup nutritional yeast
1 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 teaspoon Herbes de Provence or your favorite savory herb blend
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/34 cup wholewheat breadcrumbs
1 tablespoon Tamari
Zest of a lemon
1/2 cup minced parsley
For the Soup:
1 cup of farro cooked – please follow the package directions for cooking the farro
4 cups low-sodium vegetable broth
3 carrots, peeled and cut into chunks
3 sticks celery, cut into chunks
Juice of 1/2 – 1 lemon
1 tablespoon Tamari
1/2 teaspoon miso (optional)
Instructions
Preheat the oven to 400F.
Line a baking sheet with parchment paper.
- In a large bowl combine the drained and rinsed cannellini beans, onion and garlic powder, cumin, Herbes de Provence, black pepper, Tamari, nutritional yeast, wholewheat breadcrumbs, lemon zest, and minced parsley.
- Combine well with a potato masher or get in there and mush it up with your hands! When combined, take a teaspoon of the mixture and roll it into a ball about 1-1 1/4 inches in size. Place on the lined baking sheet. Continue until all the mixture is used up.
- Spray lightly with a cooking spray.
- Place in the oven for 15 minutes, remove from oven, turn over the “beanballs” then return to the oven and cook for a further 10-15 minutes or until golden.
- While the balls are cooking, start on the soup. Pour the vegetable broth into a pan, add the chopped carrots and celery, bring to a boil, turn down to a simmer, and partially cover the pot until the vegetables are just tender. Remove from heat.
- Add the farro. Add the lemon juice, Tamari, and miso, go slow when adding these ingredients, TASTE! and add as desired.
- When ready to serve ladle into bowls then add the beanballs. Sprinkle over chopped dill and parsley. Remember not to add the “balls” until ready to serve to keep them firm and delicious!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Diet: Vegan
Don’t forget to Pin Outstanding Italian Wedding Soup for later!
Looking for other hearty soups?
Vegan Potato and Leek Soup
Vegan Pho Soup
Vegetable and White Bean Soup
