Slow Cooker Italian Wedding Soup warms you from the inside out. This classic dish, filled with tender meatballs, savory broth, delicate greens and tiny pasta, gets even easier when made in a crockpot. It's a simple hearty meal that feels special enough for Sunday dinner but is easy enough for a busy weeknight.
Table Of Contents
Our Slow Cooker Italian Wedding Soup makes a great dinner that's hearty, wholesome and satisfying with minimal effort. The flavorful broth simmers low and slow, soaking up all the flavors of the seasonings, meatballs and vegetables, making it extra tasty. This hearty vegetable soup has a similar feel and is one of our favorites during soup season, too.
It's a complete one-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, delicious Italian wedding soup always delivers. Crockpot hamburger soup and slow cooked chicken parmesan soup are 2 others that make a satisyfing dinner you need to try next.
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
- ½ lb small cooked frozen meatballs (chicken, beef or turkey)
- 8 cups chicken broth
- 2 carrots
- 2 celery stalks
- ½ cup small uncooked pasta (such as orzo or ditalini)
- 4 oz fresh spinach
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- salt and 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.
Chef's Tips
- Use leftover cooked pasta to make it even quicker and easier.
- 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 FAQs
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.
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.
Frozen meatballs are generally cooked, but you can certainly use raw frozen meatballs. Use a digital thermometer to ensure they are cooked to at least 165 degrees Fahrenheit.
Yes. Use gluten-free meatballs and gluten-free pasta.
Recipe
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.