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This Vegan Meatball Soup with Pasta & Kale is a hearty and satisfying dinner recipe. Simmered in a flavorful pesto broth | ThisSavoryVegan.com #thissavoryvegan #vegansoup #veganfallrecipes

Vegan Meatball Soup with Pasta & Kale

Servings: 6
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
This Vegan Meatball Soup with Pasta & Kale is a hearty and satisfying dinner recipe. Simmered in a flavorful pesto broth.
5 from 7 ratings
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Ingredients

FOR THE VEGAN MEATBALLS

  • 16 ounces vegan sausage or ground beef I used Beyond Sausages
  • 3 cloves garlic diced
  • 1 tablespoon olive oil
  • 1/2 cup bread crumbs
  • 1 tablespoon aquafaba*
  • 2 tablespoons pesto
  • salt & pepper

FOR THE SOUP

  • 4 tablespoons olive oil separated
  • 1 small yellow onion diced
  • 4 cloves garlic diced
  • 1 tablespoon fresh thyme minced
  • 1 teaspoon dried oregano
  • salt & pepper to taste
  • 5-6 cups low sodium vegetable broth
  • 1 15-ounce can crushed tomatoes
  • 1 tablespoon pesto
  • 1.5 cups short pasta dry
  • 1 cup kale torn in bite-sized pieces
  • fresh basil for serving

Instructions
 

  • Combine the meatball ingredients in a bowl and mash with a fork to combine. Roll the mixture into balls and place on a plate - I was able to make 20.
  • Heat 2 tablespoons of olive oil in a stock pot over medium heat. Working in batches, add the meatballs to the pot and cook until browned on all sides. Remove from the pot and set aside.
  • Add the remaining 2 tablespoons of olive oil to the pot followed by the onion, garlic, thyme, oregano, salt & pepper. Cook for 3-4 minutes, being sure to scrape down the brown bits from the bottom of the pan.
  • Add the broth, tomatoes & pesto and bring it to a boil. Carefully add the meatballs back to the broth, lower the heat, cover and simmer for 15-20 minutes.
  • Add the dry pasta to the pot and cook until al dente - about 10 minutes. Lastly, add the kale and cook for a couple more minutes.**
  • Taste and add salt if needed. Serve hot with fresh basil.

Video

Notes

*Aquafaba is the canning liquid from a chickpea can. You can also sub a different vegan egg replacement. 
**The pasta will continue to absorb the sauce/broth as it sits. If you want a more "brothy" soup, then I would suggest adding more broth or cooking the pasta separately and adding it to each bowl. You can also add more broth to the leftovers.
Calories: 444kcal, Carbohydrates: 41g, Protein: 19g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 1mg, Sodium: 570mg, Potassium: 514mg, Fiber: 6g, Sugar: 6g, Iron: 2mg
Cuisine: Italian
Course: Main Course, Soup
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