I had to call my twin sister to get the ingredients to this recipe that my mother used to make.

It’s a comfort food made with a tiny pasta called Acini de Pepe (grains of pepper) and traditionally includes tiny meat balls. To make this quick and easy, I used Field Roast sausage slices instead of the meat balls and it turned out just like the original. I hope you enjoy it.

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Level: Easy
Serves: 4-6


  • 1 T. olive oil
  • 1 c. white onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 2 c. baby spinach leaves, stems removed, loosely packed
  • 3/4 c. “acini de pepe” pasta (small, granular pasta – if you cannot find this Israeli couscous is a good substitute)
  • 8 c. vegetable broth
  • 1 package Field Roast Italian Sausage, case removed, sliced at angle
  • Vegan Parmesan cheese (Recommended brand, Go Veggie!)


  1. Sauté celery, onion and carrot in 1 T. olive oil until softened, 3-5 minutes.
  2. Add broth and bring to boil.
  3. Add pasta and reduce heat to medium.
  4. Cook according to package directions (about 8 minutes).
  5. When pasta is cooked, add sausage slices and spinach and stir until wilted, a few minutes.  Sausage slices should be heated through and do not have to be cooked.
  6. Serve immediately and garnish with vegan parmesan cheese.

Enjoy our Italian Wedding Soup with Field Roast® Sausage, let us know what you think