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bowl of Wonton Soup with vegetables in bowl close up
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5 from 6 votes

Vegetable Wonton Soup

A healthy, quick, light vegetarian or meat meal-in-a-bowl, this build-your-own Asian Vegetable Wonton Soup is super versatile. A perfect weeknight meal.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Main Course, Soup
Cuisine: Chinese
Servings (change as needed): 4
Author: Cheryl


  • 24 wontons or dumplings (frozen package), found in Asian or larger mainstream grocery stores
  • 8 cups broth/stock Note 1 (chicken or vegetable)
  • 1/2 lb medium raw, peeled, deveined shrimp (optional)
  • 1 head of broccoli, cut up into smaller florets
  • 4 cups other vegetables cut up as needed (e.g. asparagus , carrots (very thin discs or strips), chopped nappa (chinese lettuce), bok choy, snow peas, broccoli, cauliflower, snow peas, etc)
  • 2 cups cooked chicken, cut into bite size pieces (optional)
  • 4 cups fresh baby spinach (loose frozen is fine too - add when boiling the wontons instead of at the end)


  • soy sauce, sesame oil, fresh basil or cilantro, lime juice, chili flakes and/or fresh grated ginger (use frozen cubes of cilantro, basil, ginger, chili if you don't have fresh)
  • Garnish: bean sprouts, 1-2 green onions, chopped


  • BOIL WONTONS: In a large pot of boiling water, cook frozen wontons or dumplings (as well as spinach if you're using frozen chopped spinach) as per package directions. Drain in a strainer and set aside.
  • MAKE SOUP: Heat broth in the same pot to medium high until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium and cook for 3 minutes until tender. Add fresh baby spinach and shrimp if using and cook for 3 minutes until shrimp just become opaque.. Add chicken (if using), and cooked wontons.
  • SEASON AND SERVE: Add additional herbs and seasonings to taste such as: splash of soy sauce, a 1/2 teaspoon of sesame oil; fresh chopped basil or cilantro, a squeeze of lime, 1-2 tsp grated fresh ginger, a few drops of hot sauce or some chili pepper flakes. Garnish with bean sprouts and chopped green onion if desired. Serve immediately right from the pot.


  1. Broth: Use the best chicken (or vegetable) broth you can find. I like to use Campbell's concentrated chicken broth (lower salt kind is ok too) and add my own water. I add a bit less than a full can of water for every can of undiluted broth. Adjust seasonings and salt based on taste and intensity of broth used. 
  2. Make Ahead: I prefer the vegetable wonton soup fresh but it's also delicious as leftovers the next day. Store in a covered container in the fridge. 
Calories: 382kcal | Carbohydrates: 33g | Protein: 50g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 205mg | Sodium: 775mg | Potassium: 1184mg | Fiber: 8g | Sugar: 1g | Vitamin A: 12087IU | Vitamin C: 32mg | Calcium: 187mg | Iron: 5mg