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Slow Cooker Italian Wedding Soup

Slow Cooker Italian Wedding Soup is an easy and delicious soup filled with frozen meatballs, ancini de pepe pasta, carrots, and spinach. This is a hearty and comforting healthy soup that is made in the crock pot to make weeknight dinner a breeze! Bonus: It can be made into a freezer meal.

Slow Cooker Italian Wedding Soup

It’s soup season and I am absolutely loving all of the soups we’ve been making! I’ve made SO many freezer meal soups (you can check them out here!) and this Slow Cooker Italian Wedding Soup is my newest and favorite. It’s also a favorite of my boy’s – a total family hit.

I’ve always wondered what Italian Wedding Soup was and why it was named that way. I’ve had it many times, but just didn’t understand the name – is it served at weddings? Does making it usually result in an upcoming wedding? Turns out neither of those hypotheses were right. The soup is named for an Italian phrase meaning “married soup” meaning the flavors came together so well, they were “married.” Mystery: solved!

Many Italian Wedding Soup recipes call for homemade meatballs and while YES, meatballs from scratch are super delicious, I really wanted to embrace the ease of store-bought frozen meatballs. I make sure I buy a good brand of them (Simek’s is my favorite and I use their mini meatballs in this soup) with wholesome ingredients. There is definitely no flavor lacking in this Slow Cooker Italian Wedding Soup!

Slow Cooker Italian Wedding Soup

What You’ll Need

This recipe has very basic ingredients which all come together for spectacular flavor!

  • Onion
  • Carrots
  • Garlic
  • Italian Seasoning
  • Salt
  • Pepper
  • Frozen Meatballs
  • Acini de Pepe – if you can’t find this type of pasta, feel free to substitute any other small pasta such as orzo.
  • Chicken Broth
  • Baby Spinach – I use fresh chopped baby spinach in this recipe
Slow Cooker Italian Wedding Soup

This Italian Wedding Soup recipe comes together very quickly in the slow cooker. The only prep is chopping the onion and carrots, which go into the slow cooker along with the garlic, Italian seasoning, salt, pepper, broth, and meatballs. The soup is cooked for 3-4 hours on high or 6-7 on low. For the last 20 minutes, add the pasta. If you use larger pasta than acini de pepe, you may need to cook 5-10 additional minutes. Lastly, stir in the spinach immediately prior to serving and stir until wilted. It will be fast!

I like to serve this soup topped with shredded Parmesan cheese – delicious!

Slow Cooker Italian Wedding Soup

Tools I Use for Italian Wedding Soup

Slow Cooker – I have a very basic slow cooker and love it!

Good knife for chopping vegetables

Cutting Board – this is my go-to cutting board

Ladle

 

 

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Slow Cooker Chicken Rice Soup

Creamy Chicken Wild Rice Soup

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Slow Cooker Italian Wedding Soup

Slow Cooker Italian Wedding Soup

Italian Wedding Soup is a broth-based soup with small pasta and meatballs, named for the Italian phrase "married soup" because the flavors come together so well.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: fall, meatballs, soup
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Servings: 6 servings
Calories: 228kcal
Author: Taylor

Equipment

  • Slow Cooker

Ingredients

  • 1 white onion diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 12 ounces frozen meatballs
  • 3/4 cup acini de pepe pasta dried (orzo would also work)
  • 8 cups chicken broth
  • 4 cups chopped baby spinach
  • shredded Parmesan cheese for topping

Instructions

  • In a large slow cooker, add all of the ingredients except for the pasta and spinach.
  • Cook on low for 6-7 hours or high for 3-4 hours.
  • Add the pasta for the last 20 minutes.
  • Add the spinach, and stir until wilted.
  • Serve topped with shredded Parmesan cheese.

Notes

This recipe can easily be made into a freezer meal.  To do this, place all of the ingredients except for the pasta and spinach in a large freezer bag.  Place the pasta and spinach in two separate smaller freezer bags and tape them to the outside of the soup bag.  Freeze.  Once ready to cook, thaw in the refrigerator overnight.  Cook according to instructions.
I would use chicken bouillon instead of broth and add water prior to cooking.  

Nutrition

Calories: 228kcal | Carbohydrates: 15g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 1597mg | Potassium: 627mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5290IU | Vitamin C: 31mg | Calcium: 66mg | Iron: 2mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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