Slow Cooker Italian Wedding Soup
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.
Servings: 6
Calories: 120kcal
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
Storing: Store in an airtight container for up to 4 days in the refrigerator or in the freezer for up to 3 months. Freeze after cooking but do not add the pasta for the best texture. Add freshly cooked pasta after thawing.
Tip 1: Use leftover cooked pasta to make it even quicker and easier.
Tip 2: If freezing, do so without adding the pasta. Pasta does not freeze well when cooked into soup.
Nutrition
Serving: 10oz | Calories: 120kcal | Carbohydrates: 9g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 36mg | Sodium: 226mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5181IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg
