Slow Cooker Italian Wedding Soup
Italian Wedding Soup is a comforting and flavorful blend of tender meatballs, vibrant vegetables, and delicate pasta, all simmered together in a savory broth. The slow cooker makes this classic soup even easier. Simply, add your ingredients, let them cook low and slow, and enjoy a rich, well-developed flavor without constant stirring. This wholesome one-pot meal is hearty enough for dinner yet light enough to enjoy year-round.
Italian Wedding Soup
If you love soups that feel like a complete meal, Italian Wedding Soup is a perfect choice. Juicy bite-sized meatballs, soft greens like spinach or escarole, and pasta, create the perfect balance of texture and taste. In the slow cooker, the flavors meld beautifully, making each spoonful satisfying and full of comfort.
Whether you’re meal prepping for the week or serving up a cozy dinner, Italian Wedding Soup is a nourishing, family-friendly option that’s as delicious as it is easy.
Looking for more slow cooker recipes? Try this Slow Cooker Cowboy Casserole and this Slow Cooker Mongolian Beef.
Why You’ll Love This Italian Wedding Soup Recipe
My favorite reasons for loving this recipe.
- Complete Meal in a Bowl: Protein, veggies, and carbs all in one dish.
- Slow Cooker Ease: Minimal prep with deep, developed flavors.
- Family-Friendly: Mild, comforting flavors appeal to kids and adults
- Customizable: Adaptable for gluten-free, low-carb, or higher-protein preferences.
Ingredients
- frozen meatballs (beef or turkey)
- chicken broth
- carrots, peeled and sliced
- celery stalks, sliced
- small pasta (like orzo)
- •fresh spinach (about 2 cups), roughly chopped
- dried Italian seasoning
- garlic powder
- Salt and pepper
How to make Italian Wedding Soup
- Place meatballs, 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 chopped spinach and stir until wilted (about 2–3 minutes). Adjust seasoning if needed. Ladle into bowls and serve warm.
Tips for the Italian Wedding Soup
- Brown the Meatballs First: Searing them before slow cooking adds richer flavor.
- Add Greens at the End: Stir in spinach or escarole during the last 10 minutes to keep them fresh and vibrant.
- Avoid Overcooking Pasta: Add pasta during the final 20–30 minutes of cooking to prevent mushiness.
What to serve with Italian Wedding Soup
- Serve with crusty bread or plain crackers.
- Perfect lunch idea or cozy dinner.
- Can be made gluten-free with GF pasta & meatballs.
Substitutions and Variations for Italian Wedding Soup
Use turkey or chicken meatballs for a leaner version, swap pasta for quinoa or cauliflower rice for a lower-carb option, or replace spinach with kale for a heartier green.
Storage & Reheating
• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Reheat gently on the stovetop or in the microwave.
• Freeze: Best without pasta freeze after cooking but before adding pasta for best texture (up to 2 months). Add fresh pasta after thawing.
Italian Wedding Soup (Slow Cooker One-Pot)
Equipment
- Slow Cooker One-Pot
Ingredients
- ½ lb small frozen meatballs (beef or turkey)
- 8 cups chicken broth
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- ½ cup small pasta like orzo
- 4 oz fresh spinach about 2 cups, roughly chopped
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Place meatballs, 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 chopped spinach and stir until wilted (about 2–3 minutes). Adjust seasoning if needed. Ladle into bowls and serve warm.
Notes
• Serve with crusty bread or plain crackers.
• Perfect lunch idea or cozy dinner.
• Can be made gluten-free with GF pasta & meatballs. • Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Reheat gently on the stovetop or in the microwave.
• Freeze: Best without pasta freeze after cooking but before adding pasta for best texture (up to 2 months). Add fresh pasta after thawing.
