About

Our resident Italian likes to cook up this soup for us when feeling like getting in the kitchen like Mama used to in their youth. Don’t forget you can always add or change these recipes to your taste as any good Italian would!

Ingredients

• 10 Cups Water
• 8 Cups Vegetable Broth
• 1/2 lb. – 1 1b. Uncooked Pasta (Ditalini, Orzo, etc.)
• 1 lb. Fresh Spinach
• 2 White Onions, chopped
• 1 Large Bell Pepper, chopped
• 28 oz. Diced Tomatoes
• 16 oz. Italian Vegan Crumbles
• 1 Head Garlic, chopped or minced
• 2 Tablespoons Liquid Aminos
• Seasonings to taste (pinch here, splash there, no measuring, like any good Italian):
  • Garlic Salt
  • Pink Himalayan or Celtic Salt
  • Basil
  • Oregano
  • Rosemary
  • Celery Seed
  • Onion Powder

Directions

1. Add water and broth to a large stockpot over medium-high heat
2. Add liquid aminos and diced tomatoes
3. As vegetables are chopped, begin adding them to the broth
4. Add vegan crumbles and garlic and bring to a simmer
5. Season to taste with desired seasonings
6. Simmer for approximately 10 minutes, stirring occasionally
7. Add pasta and simmer for another 10-15 minutes
8. Carefully add fresh spinach to soup pushing down with spoon until completely incorporated
9. Once soup returns to a simmer, you can eat at your desired temperature