Slow Cooker Italian Wedding Soup
This Slow Cooker Italian Wedding Soup is a cozy slow cooker soup recipe made with tender meatballs, fresh vegetables, pasta, spinach, and flavorful chicken broth. Everything cooks together in one pot (which is what I love about a slow cooker), making it the perfect hands-off meal to serve for dinner.
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Italian Wedding Soup is one of those comforting meals that works well any time of the year (but I usually love to make this during the fall and winter seasons).
It’s a great choice for family dinners, casual weekend lunches, and meal prep. Since the slow cooker does most of the work, it’s also perfect for busy weekdays when you want dinner ready and waiting.
Serve this with a simple side salad if you want a complete meal.
How to Make Slow Cooker Italian Wedding Soup
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Place meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper into the slow cooker.
2. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until vegetables are tender and meatballs are heated through.
3. Add the pasta and continue cooking on High for 20–30 minutes, or until pasta is tender.
4. Add chopped spinach and stir until wilted (about 2–3 minutes). Adjust seasoning if needed. Ladle into bowls and serve warm.
Serve & Enjoy!
Important Recipe Notes
- Frozen meatballs can be added directly to the slow cooker—no need to thaw them first.
- For the best pasta texture, add the pasta during the last 20–30 minutes of cooking. Adding it too early may cause it to become soft and mushy.
- Stir in the spinach at the very end of cooking so it stays bright and tender.
- If the soup becomes too thick after sitting, simply add a little extra chicken broth when reheating.
- You can use either turkey meatball (for a lighter version) or beef meatballs (for a richer flavor).
- Taste and adjust the salt and pepper before serving, as different broths may vary in sodium content.
- For a gluten-free version, use gluten-free pasta and gluten-free meatballs.
- If you plan to freeze the soup, do so before adding the pasta. Cook fresh pasta separately and add it after thawing and reheating for the best texture.
- Leftover soup may absorb some of the broth during storage, so adding a splash of broth when reheating will help restore its consistency.
Slow Cooker Italian Wedding Soup
Ingredients
- ½ lb 225 g 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.
Check Out More Slow Cooker Soup Recipe Ideas!
Slow Cooker Vegan Butternut Squash Soup
Slow Cooker Chicken and Beef Taco Soup
