If you’re craving a warm, comforting bowl of soup that feels like a big hug on a chilly day, you’re going to love this Slow Cooker Italian Wedding Soup Recipe. It’s packed with tender meatballs, fresh veggies, and delicate pasta swimming in a savory broth — all made effortlessly in your slow cooker. Trust me, this recipe is a fan-freaking-tastic way to have dinner waiting for you at the end of a busy day!
Why You’ll Love This Recipe
- Hands-off Cooking: Set it and forget it—your slow cooker does all the work while you relax or tackle other things.
- Heartwarming Flavor: The rich broth and perfectly seasoned meatballs bring that classic Italian wedding soup taste you crave.
- Family Favorite: My family goes crazy for this soup—it’s their go-to comfort meal on chilly nights.
- Flexible Ingredients: Easy swaps let you personalize it to what you have on hand or prefer, so it always tastes homemade.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Italian Wedding Soup Recipe plays a special role in delivering that perfect balance of flavor and texture. I always recommend using fresh produce and quality meats for the best results.
- Ground Italian sausage: Adds a spicy, flavorful kick; you can use plain ground pork if you prefer milder meatballs.
- Ground beef: Brings classic beefy depth and tender texture to the meatballs.
- Egg: Helps bind the meatball ingredients together so they hold their shape in the slow cooker.
- Breadcrumbs: Adds lightness to the meatballs without making them dense.
- Italian seasoning: The essential herb blend that ties all the flavors to create that iconic Italian flair.
- Grated Parmesan cheese: A must-have for rich, savory notes inside the meatballs and as a garnish.
- Garlic (minced): You’ll find garlic adds warmth and depth to both the meatballs and broth.
- Dried parsley: For a subtle fresh herb brightness in the meatballs.
- Salt and black pepper: To season perfectly—don’t skip these basics!
- Olive oil: For searing the meatballs to lock in flavor before they slow cook.
- Celery ribs: Adds a gentle crunch and aromatic base flavor to the soup.
- Carrots: Sweetness and vibrant color that complements the savory broth.
- Yellow onion: Builds a flavorful foundation in the broth.
- Chicken broth: The heart of the soup—rich and comforting.
- Acini de pepe pasta: Tiny pasta traditionally used in Italian wedding soup; you can swap with orzo or ditalini if you can’t find it.
- Fresh spinach: Adds freshness and color, wilting gently at the end for a tender bite.
- Grated Parmesan cheese for garnish: Because no Italian wedding soup is complete without it.
Variations
I love making this Slow Cooker Italian Wedding Soup Recipe my own, and you really can’t go wrong customizing it a bit. Don’t be afraid to swap ingredients or tweak the recipe so it suits your tastes or dietary needs.
- Meatball swap: When I want something leaner, I use ground turkey instead of sausage and beef. It still cooks wonderfully and stays tender.
- Greens substitute: I’ve swapped spinach for kale or Swiss chard on a whim; both add a great texture and a boost of nutrients.
- Pasta alternatives: No acini de pepe? No problem! Orzo or tiny shells work beautifully and cook at the same pace.
- Make it gluten-free: Use gluten-free breadcrumbs and pasta to accommodate dietary restrictions without sacrificing flavor.
How to Make Slow Cooker Italian Wedding Soup Recipe
Step 1: Mix and Shape the Meatballs
Start by combining both ground meats, egg, breadcrumbs, Italian seasoning, Parmesan, garlic, parsley, salt, and pepper in a large bowl. I like to use my hands to mix everything gently but thoroughly—overmixing can make meatballs tough. Shape the mixture into small meatballs about ¾ inch in diameter; keeping them bite-sized helps them cook evenly and gives that classic soup experience.
Step 2: Sear the Meatballs
Heat olive oil in a non-stick skillet over medium-high heat, then add the meatballs in batches. Brown them gently on all sides—this step locks in juicy flavors and gives a lovely color, but don’t worry about cooking them through yet because they will finish cooking in the slow cooker. This searing step is one I learned early on and it truly makes a difference in texture.
Step 3: Layer Soup Ingredients in the Slow Cooker
Transfer the seared meatballs into the slow cooker and add diced celery, carrots, onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine everything. You’ll be amazed how these simple ingredients meld together into such a rich, comforting broth over hours of slow cooking.
Step 4: Cook Low and Slow
Set your slow cooker to low for 6-8 hours or high for 4 hours. The longer, slower cooking helps all flavors develop deeply while the vegetables get wonderfully tender. I usually opt for low and slow if I’m home during the day, but the high setting works great for a quicker, still delicious meal.
Step 5: Add Pasta and Spinach
About 30 minutes before the soup is ready, stir in the acini de pepe pasta so it cooks just until al dente. Try to distribute it evenly so it doesn’t clump. Then, once the pasta is tender, stir in fresh spinach and let it wilt in the hot soup for about 5 minutes. This step adds a pop of green and freshness that balances the rich broth.
Step 6: Serve and Enjoy!
Ladle the steaming hot soup into bowls and sprinkle with extra grated Parmesan and a touch of fresh parsley if you have it. The cheesy topping always makes my family smile—and I bet yours will too!
Pro Tips for Making Slow Cooker Italian Wedding Soup Recipe
- Don’t Skip the Sear: Searing meatballs isn’t optional—it creates a flavorful crust and helps keep them tender inside.
- Watch Your Slow Cooker: Every slow cooker is different; start checking pasta doneness early to avoid overcooking.
- Fresh Over Frozen Greens: I’ve found fresh spinach has a nicer texture than frozen when added at the last minute.
- Adjust Broth as Needed: Pasta absorbs broth, so keep extra chicken stock handy to thin soup when serving.
How to Serve Slow Cooker Italian Wedding Soup Recipe
Garnishes
I always top my bowls with a generous sprinkle of grated Parmesan cheese—and sometimes a pinch of freshly chopped parsley for color and a little zing. A drizzle of good olive oil right before serving can add a luxurious touch I can’t resist.
Side Dishes
This soup shines on its own but if you want to round out the meal, garlic bread or a warm crusty Italian loaf are perfect. For lighter sides, a simple mixed green salad dressed with lemon vinaigrette balances the richness beautifully.
Creative Ways to Present
For a cozy dinner party, I serve the soup in rustic ceramic bowls with little ramekins of Parmesan and red pepper flakes so guests can customize their bowls. Sometimes I garnish with edible flowers or a sprig of fresh thyme—just a tiny detail that makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Italian wedding soup keeps beautifully in an airtight container in the fridge for up to 3 days. I usually add a splash of broth before reheating to loosen the pasta, which tends to soak up the liquid overnight.
Freezing
This soup freezes okay, but I recommend freezing it without the pasta—add cooked pasta fresh when reheating. I portion the broth and meatballs into freezer-safe bags and freeze for up to 2 months.
Reheating
Reheat slowly on the stovetop over medium-low heat with a little extra broth or water. Add fresh pasta or thawed precooked pasta, and stir in fresh spinach at the end to keep it vibrant and tender.
FAQs
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Can I make the meatballs ahead of time for this Slow Cooker Italian Wedding Soup Recipe?
Absolutely! You can prepare and shape the meatballs a day ahead, store them in the fridge, and then sear and add to the slow cooker when you’re ready to make the soup. This saves prep time on busy days.
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What if I don’t have a slow cooker? Can I make this on the stove?
Yes, you can! After searing the meatballs, add all ingredients to a large pot and simmer gently for 45-60 minutes until the meatballs are cooked through and veggies are tender. Add pasta and spinach in the last 10 minutes.
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Can I use frozen meatballs for this recipe?
It’s not ideal because frozen meatballs may fall apart in the slow cooker since they’re usually precooked and sometimes have binders that behave differently when reheated slowly. It’s best to make the meatballs fresh for best texture.
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How do I keep the pasta from getting mushy in my Slow Cooker Italian Wedding Soup Recipe?
Adding the pasta in the last 30 minutes of cooking generally works well. Start checking for doneness at the 20-minute mark just in case, and avoid overcooking. You can also cook pasta separately and add it right before serving as a fail-safe.
Final Thoughts
I absolutely love how this Slow Cooker Italian Wedding Soup Recipe comes together with so little fuss but delivers big on taste and comfort. When I first made it, my family requested it again the very next week—which says a lot! If you want a nourishing, cozy meal that feels like dinner at Grandma’s, give this a try—you’ll be so glad you did.
Print
Slow Cooker Italian Wedding Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker Italian Wedding Soup combines savory meatballs with tender vegetables, delicate pasta, and fresh spinach in a flavorful chicken broth. Perfect for an easy, comforting meal, this soup simmers gently in the slow cooker, allowing all the flavors to meld beautifully while you go about your day.
Ingredients
For the Meatballs:
- ½ lb. ground Italian sausage (or plain ground pork)
- ½ lb. ground beef
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon Italian seasoning
- ⅓ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Soup:
- 2 celery ribs, diced
- 2 whole carrots, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tablespoon Italian seasoning
- ¾ cup Acini de pepe pasta
- 5 cups fresh spinach
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine the ground Italian sausage, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan cheese, minced garlic, dried parsley, salt, and black pepper. Mix thoroughly until ingredients are well incorporated.
- Shape Meatballs: Form the mixture into small meatballs approximately ¾ inch in diameter, ensuring they are uniform in size for even cooking.
- Sear the Meatballs: Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs and brown them on all sides. Note that they don’t need to be fully cooked at this stage—just seared for flavor and texture.
- Transfer to Slow Cooker: Place the seared meatballs into the slow cooker to begin slow cooking with the soup ingredients.
- Add Vegetables and Broth: Add the diced celery, carrots, onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper to the slow cooker. Stir gently to combine all ingredients evenly.
- Cook Soup: Set the slow cooker to high for 4 hours or low for 6 to 8 hours. Allow the soup to cook until the vegetables are tender and flavors have melded together.
- Add Pasta: About 30 minutes before the soup finishes cooking, stir in the Acini de pepe pasta. Ensure the pasta is evenly distributed and continue cooking until it is al dente.
- Incorporate Spinach: Once the soup is done cooking, add the fresh spinach to the slow cooker and stir. Let the spinach wilt in the hot soup for about 5 minutes, then stir again to combine.
- Serve and Garnish: Ladle the hot Italian wedding soup into bowls, garnish with grated Parmesan cheese and fresh parsley if desired, and serve immediately for a comforting meal.
Notes
- The pasta absorbs some of the chicken broth during cooking, so you may want to add extra broth when serving if you prefer a soupier consistency.
- Acini de pepe is a traditional small pasta used in Italian wedding soup; however, small pasta shapes like orzo, ditalini, or small shells can be substituted.
- Spinach can be replaced with other leafy greens such as kale or Swiss chard for variation.
- Slow cooker cooking times may vary depending on the appliance’s size and settings; check occasionally towards the end to ensure pasta is cooked to your liking.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 310
- Sugar: 4g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
