Slow Cooker Italian Wedding Soup

5 from 8 votes

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.

Prep Time15

Cook Time6 30

Total Time6 45

Course: Soup

Cuisine: American, Italian

Servings: servings

Calories: 228kcal

Author: Taylor Ellingson

Equipment

Slow Cooker

Ingredients

1 white onion diced
2 carrots diced
2 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
12 ounces frozen meatballs
¾ 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

Freezer Meal - 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.

Leftovers - Store leftovers in an airtight container for 3-4 days. If it needs more liquid because the pasta has soaked up the broth, just add ¼-1/2 cup per bowl to make it more broth.

Nutrition