My dump and go Slow Cooker Italian Wedding Soup is made with cooked frozen meatballs and tiny pasta simmered all day in a savory broth full of tender greens and herbs. It has only 8 ingredients and is made with minimal effort and preparation so it's great for busy days- there's no making meatballs from scratch or browning anything in a pan!
I love this soup because I just add all the ingredients into the crockpot, leave for the day, and all I need to do when I get home is add pasta to cook for 20 minutes! It takes 2-5 hours total, and by the time I've gotten settled into the house, dinner is done!
Italian wedding soup is a complete 1 pot meal full of protein, veggies and pasta, so there's no need to fuss with multiple side dishes. Plus, it's family-friendly and can be made in big batches for leftovers and freezing for quick meals later on. So whether you want to feed a crowd or just want a comforting dinner this meal always delivers.
Crockpot hamburger soup, dump and go pepper steak and slow cooked chicken parmesan soup are 3 others that make a satisyfing dinner you need to try next.
Table Of Contents
Why You'll Love Making Italian Wedding Soup In A Crockpot
- It's a complete one-pot dinner made with minimal effort.
- It's made with frozen meatballs for extra ease.
Ingredients
- Cooked frozen meatballs (chicken, beef or turkey)
- Chicken broth
- Carrots
- Celery stalks
- Small uncooked pasta (such as orzo or ditalini)
- Fresh spinach
- Dried Italian seasoning
- Garlic powder
- Salt and pepper to taste
What Kind Of Pasta Works Best In Italian Wedding Soup
Traditionally, this soup is made with tiny pasta shapes that pair well with small vegetables and meatballs. Acini di pepe, orzo, ditalini and pastina work well.
Can I Use Homemade Meatballs?
Absolutely. Homemade meatballs can be added raw to the broth and cooked low and slow with the other ingredients. Or, brown them first to give them a nice, juicy sear. You can also use leftover homemade meatballs that have been cooked, but add them toward the end just to warm them through.
Do The Meatballs Need To Be Cooked?
Frozen meatballs are generally cooked, but you can certainly use raw frozen meatballs. Use a digital thermometer to ensure they're cooked to at least 165 degrees Fahrenheit.
Instructions
- Place meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt and pepper into the slow cooker.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until vegetables are tender and meatballs are heated through.
- Add the pasta and continue cooking on high for 20-30 minutes, or until pasta is tender.
- Add spinach and stir until wilted, about 2-3 minutes.
- Taste and adjust seasonings if needed. Ladle into bowls and serve warm.
Kristina's Tips
- Use leftover cooked pasta to make it even quicker and easier. Add to the soup right before serving.
- If freezing, do so without adding the pasta. Pasta does not freeze well when cooked into soup.
Serving Ideas
Serve with crusty bread for dipping or topped with freshly grated parmesan cheese, croutons, broken saltines or oyster crackers. Toasted garlic bread, parmesan rosemary bread, Italian bread and herbed bread are great accompaniments. Garnish the soup with fresh herbs, such as parsley or basil to brighten it up further before serving.
How To Store
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Store for up to 3 months. Freeze after cooking but do not add the pasta for the best texture. Add freshly cooked pasta after thawing.
Reheat: Reheat gently on the stovetop or in the microwave.
Recipe
Dump and Go Slow Cooker Italian Wedding Soup
Equipment
Ingredients
- ½ lb cooked frozen meatballs turkey, chicken or beef
- 8 cups chicken broth
- 2 carrots diced
- 2 celery stalks diced
- ½ cup uncooked small pasta such as orzo, ditalini or acini di pepe
- 4 oz fresh spinach chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Place meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt and pepper into the slow cooker.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until vegetables are tender and meatballs are heated through.
- Add the pasta and continue cooking on high for 20-30 minutes, or until pasta is tender.
- Add spinach and stir until wilted, about 2-3 minutes. Taste and adjust seasonings if needed. Ladle into bowls and serve warm.
Notes
Nutrition
Krissy says
This such an easy recipe that tastes great. I love that I can just put it all in the crockpot and let it cook. Cooking the pasta at the end for about 20 minutes makes it not mushy and perfectly tender, depending on the pasta type. I use ditalini because my kids think it's fun shaped.