deconstructed wonton soup

There are few soups that are more comforting, delicious, and easy to make than my Creamy Sausage Tortellini Soup. I know y&#39;all are going to love it!

Creamy Sausage Tortellini Soup

lb Italian Sausage (hot

cheese tortellini

onion

carrots

chicken broth

tomato sauce

heavy cream

tomato paste

spinach

flour

Italian seasoning

sugar

kosher salt (to taste)

black pepper (to taste)

garlic powder (to taste)

In a stockpot (medium heat), brown your sausage. Remove sausage from the pot, leaving grease.

Add carrots and onions to the grease, cooking until tender. Add flour to the vegetables, stir until evenly coated, and then add tomato paste. Mix.

Add in tomato sauce and chicken broth. Stir.

Add sugar, salt, pepper, and garlic powder. Stir.

Add in tortellini and heavy cream, simmer for 5-10 minutes. Place sausage back into soup, stirring until evenly combined.

Taste to check for seasoning adjustments. Stir in spinach, allowing it to wilt. Serve warm and enjoy!

No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

Deconstructed Wonton Soup

extra virgin olive oil

white onion

ginger

garlic (smashed)

vegan chicken broth

oz dried shiitake mushrooms (optional)

soy sauce

rice vinegar

sesame oil

oz vegan ground sausage

panko breadcrumbs

vegan eggs

chives

black pepper

baby bok choy (roughly chopped)

wonton wrappers (quartered

green onion (for serving)

Chili oil (for garnish)

To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.

Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.

Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.

Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.

Stir in the bok choy and simmer until just tender, 2 to 3 minutes.

Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.

To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.

This Deconstructed Wonton Soup recipe is a cosy, low-effort twist on a family favourite. No folding required – just juicy pork dumplings, silky wonton wrappers, and a rich, savoury broth ready in 25 minutes. One pot, freezer-friendly and weeknight gold!

pork

spring onions (scallions), finely sliced

tsp garlic

tsp ginger

sea salt flakes

½ tsp freshly cracked black pepper

Shaoxing cooking wine (optional)

tbsp tamari or all-purpose soy sauce

wrappers,

chicken stock

tbsp sesame oil

bok choy, quartered lengthways (see note 2 for substitutions)

spring onion (scallion), finely sliced (optional)

tbsp chilli oil, store-bought or homemade (optional)

Make the pork balls – In a large bowl, combine the minced pork, spring onion, garlic, ginger, salt, pepper, Shaoxing wine (if using) and tamari. Mix well until combined. Roll into golf ball-sized balls, then place on a tray lined with baking (parchment) paper. OR you can scoop out small spoonfuls of the mixture and put them directly into the broth.

Heat the broth – Meanwhile, heat the chicken stock in a large pot over medium–high heat. Add the tamari and sesame oil. Bring to a simmer.

Cook the pork balls in the broth – Carefully drop the pork balls into the broth. Simmer until they have just changed colour, for 1–2 minutes or until cooked through.

Add the veggies – Add the bok choy, cover and simmer for a further 1–2 minutes.

Add the wonton wrappers – Drop in the wonton wrapper triangles, one by one, stirring gently and cook for 1–2 minutes until they are soft and silky. To check that the pork balls are cooked, remove one from the pot and cut it in half to ensure the centre is fully cooked through, if not, continue cooking for 1 minute.

Serve – Ladle into bowls and top with spring onion and a drizzle of chilli oil, if using.

This is an absolute favourite in our household! We swap out the wonton wrapper for rice noodles. It’s so quick and easy. Best of all, guests are always impressed and ask for the recipe.  All round winner!

I loved the idea of this, but this recipe had far too much soy sauce. I would definitely try making it again except i would either heavily reduce or completely omit the soy.

Super tasty soup, and so quick an easy!  Thank you!  My husband loves wonton soup but I don't like the process.  This recipe is a real winner!

Sooo delicious and easy! Only took me 30minutes. Has made it part of my weekly go to’s. My one year old daughter also devoured it! Thank you! 🤩

Madam, I'm a very good cook and have made a bazillion soups in my life. This one topped them all by a longshot and will become a staple in this household. Just incredible. Thank you! ❤️

So quick, easy and absolutely delicious! Another winner!!!!

This was so easy to make and so delicious.  Perfect feel better meal and overall just brilliant.  Thank you so much for sharing

https://www.youtube.com/watch?v=YsT5sVBGn-s

Deconstructed Wonton Soup

Juicy pork dumplings, rich broth, silky wonton wrappers – no folding required. This one-pot soup is cosy, fast, and full of flavour.

Ingredients: 
DECONSTRUCTED DUMPLINGS 
 
600 g (1 lb 5 oz) minced (ground) pork (you can use up to 800 g/1 lb 12 oz – can also be substituted with minced chicken)
2 spring onions (scallions), finely sliced
1 tsp freshly minced garlic 
1 tsp freshly minced ginger 
½ tsp sea salt flakes
½ tsp cracked black pepper
1 tbsp Shoaxing cooking wine (optional)
2 tbsp tamari or all-purpose soy sauce 
15 wonton wrappers, cut in half to form 30 triangles (see note 1) 
 
BROTH 
 
6 cups (1.5 litres) reduced-salt chicken stock 
2 tbsp tamari 
1 tbsp sesame oil 
1 bunch bok choy, quartered lengthways (see note 2 for substitutions)
 
TO SERVE 
 
1 spring onion (scallion), finely sliced (optional)
4 tbsp chilli oil, store-bought or homemade (optional) 
  
View the full recipe here 👇🏻 or head to my website (link in bio), for full printable recipes!
https://simplehomeedit.com/recipe/deconstructed-wonton-soup/
 
Want more? I have a cookbook! THE SIMPLE DINNER EDIT is now available! It’s filled with over 80 easy, delicious dinner ideas and time saving tips. Available at all major retailers where books are sold. 👇🏻
https://simplehomeedit.com/the-simple-dinner-edit/
 
Kitchen equipment used: 
https://simplehomeedit.com/recipe/at-home/my-ultimate-go-to-kitchen-equipment/
 
Food and veg storage tips: 
https://simplehomeedit.com/recipe/at-home/fruit-veg-storage/
 
Other easy salad dressings: 
https://simplehomeedit.com/recipe/at-home/12-quick-easy-salad-dressings/

A flavorful and comforting Deconstructed Wonton Soup made with a savory vegan broth, plant-based sausage filling, and fresh vegetables. This recipe offers all the delicious elements of traditional wonton soup without the dumpling wrapping, making it quick to prepare while maintaining bold Asian-inspired flavors.

Deconstructed Wonton Soup Recipe

garlic,

vegan chicken broth or vegetable broth, divided

baby bok choy,

wonton wrappers, quartered

green onion,

Chili oil,

Prepare the Broth

Heat the extra virgin olive oil in a large pot over medium heat. Add the roughly chopped white onion, ginger, and smashed garlic cloves. Sauté until the onions become translucent and fragrant, about 5-7 minutes. Pour in 6 cups of the vegan chicken or vegetable broth and add the dried shiitake mushrooms if using. Bring the broth to a boil, then reduce heat and simmer for 20 minutes to develop flavor.

Make the Wonton Filling

In a mixing bowl, combine the vegan ground sausage or beef with panko breadcrumbs, prepared vegan eggs, soy sauce, grated ginger, minced chives, rice vinegar, black pepper, and granulated sugar. Mix thoroughly until all ingredients are well incorporated, creating a pliable mixture.

Cook the Wonton Filling

Form small bite-sized balls or loose crumbles with the wonton filling. In a skillet over medium heat, lightly brown the filling until cooked through and slightly crispy on the edges, which should take about 6-8 minutes. Alternatively, you can sauté directly in the broth later.

Assemble the Soup

To the simmering broth, add the remaining 2 cups of broth, the chopped baby bok choy, and quartered wonton wrappers. Allow everything to cook together until the bok choy is tender and wonton wrappers are soft, about 5 minutes.

Combine and Finish

Add the cooked wonton filling to the broth and stir to combine. Stir in the soy sauce, rice vinegar, and sesame oil to taste. Adjust seasoning as desired.

Serve

Ladle the hot soup into bowls and garnish with sliced green onion and a drizzle of chili oil for a spicy kick. Enjoy your comforting, vegan deconstructed wonton soup!

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Creamy Sausage Tortellini Soup

Deconstructed Wonton Soup

Deconstructed Wonton Soup

Deconstructed Wonton Soup Recipe

Top 4 deconstructed wonton soup recipes from across the web

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Creamy Sausage Tortellini Soup

Deconstructed Wonton Soup

Deconstructed Wonton Soup

Deconstructed Wonton Soup Recipe

The most viewed deconstructed wonton soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine