Slow Cooker Italian Wedding Soup
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If you want comfort food that’s nearly hands-off without any compromise, this Slow Cooker Italian Wedding Soup recipe is the answer. You get tender meatballs, pasta, and vegetables in a tasty broth, and I’ve found one simple touch that makes all the flavors really marry into a seriously delicious meal.
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Although this soup isn’t one you’d typically find served at weddings, honestly, you’ll love that it’s far more versatile than being just part of a formal occasion’s menu. I usually make this dish for cozy family dinners, and it’s perfect for busy weeknights too. You can store it or freeze it for later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Italian Wedding Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll see how simple this is once you get started; just follow my simple steps, and you’ll have a cozy, homemade soup without much effort.
Combine the Base Ingredients
Add the frozen meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper to the slow cooker. Give it a light stir to bring everything together.
A wooden spoon helps stir everything gently without scratching the insert. To make sure they cook at the same pace, slice the carrots and celery into uniform pieces. This mandoline slicer does it quickly and saves me time.
Cook Until Tender
Put the lid on and let the slow cooker do the work. Cook on Low for 4–5 hours or High for 2–3 hours, until the vegetables soften and the meatballs are heated through.
If you’re cooking for a big family or prepping for a week ahead, this reliable slow cooker with an 8-quart capacity can serve over 10 people; I’ve counted on it many times.
Add the Pasta and Finish
Once the broth and vegetables are ready, stir in the small pasta. Cook on High for another 20–30 minutes, just until the pasta is tender but not overcooked.
Lastly, toss in the fresh spinach and let it cook for about 2–3 minutes until wilted. It adds freshness and a pop of color right at the end.
Serve Warm
Taste and adjust the seasoning before ladling the soup into bowls. I use this ladle with dual spouts as it makes serving much easier and mess-free, and this deep ceramic soup bowl makes this soup look extra cozy.
Serve with a sprinkle of Parmesan cheese or a side of crusty bread for dipping. You can use a box grater with fine and coarse options like this one for grating Parmesan, so you can have your cheese topping however you like.
Enjoy!
If you’re bringing this soup to a gathering, a food thermos like this one is the best way to keep it warm. A hard-sided leakproof container is also okay; just tuck it into an insulated thermal casserole bag to keep it hot until mealtime.
Recipe Notes and Expert Tips
I’ve found a few tricks that make this soup come out perfectly every time:
- Boost the base: Sauté diced onions in a little olive oil before adding them to the slow cooker. This small, optional step gives the broth more sweetness and richness, making the whole soup taste deeper.
- Build the flavor: Add the Italian seasoning and garlic powder early so the flavor has time to blend into the broth. For extra depth, tuck in a sprig of rosemary or thyme, or sprinkle in oregano for a stronger Italian flavor.
- Use the right meatballs: Smaller frozen beef or turkey meatballs hold their shape better and cook through more evenly in the broth, so no need to thaw them. Thawed or non-frozen meatballs lose texture as they simmer.
- Customize or swap your meatballs: If making your own, mix ground beef or ground turkey with breadcrumbs and seasonings. Store-bought Italian meatballs are also a great swap if you want convenience.
- Pick your pasta: Orzo is delicate and blends in smoothly, acini de pepe adds a more traditional and classic touch with its small round shape, while ditalini gives a chunkier, heartier bite. All work well, so choose based on what texture you like most.
- Drop in a Parmesan rind for richness: Rinds of Parmesan simmered in the broth bring a deep, savory flavor to the soup. Remove before serving, and you’ll notice a bigger payoff without any extra work.
- Add greens last: Stir in spinach at the end so it stays vibrant and tender. If you swap in kale, give it a little extra time to soften as it’s sturdier, while escarole cooks down quickly and adds a subtle bitterness.
- Adjust to taste: Check the salt and pepper at the end. Broths and meatballs can vary, so you might need more or less.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will soften as it sits, though. If you prefer firmer pasta, you can cook it separately and add it in while reheating.
I like using this microwave-safe glass food container, as it seals really tight and is instantly ready for reheating in the microwave. If I’m warming the soup on the stove top, I use this nonstick stockpot for easy cleanup.
This soup also freezes well for up to 3 months. Just leave out the pasta and spinach before freezing, as they tend to turn mushy once thawed, then add them fresh once you’re ready to reheat for the best texture.
To freeze the soup, you can use these freezer containers if you have plenty of extras, or a silicone soup cube tray like this one if you’re planning to reheat small portions later. Both stack nicely in the freezer.
More Easy Recipes for You to Try at Home
If you like to make more slow cooker or Italian soup recipes, I’ve rounded up some below, which will surely become your next favorites.
- Slow Cooker Cowboy Casserole
- Slow Cooker Beef Stroganoff
- Slow Cooker Pot Roast
- Marry Me Chicken Soup
- Spicy Cheesy Lasagna Soup
Equipment
Ingredients
- ½ pound 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 or acini di pepe
- 4 ounces fresh spinach about 2 cups, roughly chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add the frozen meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper to the slow cooker.½ pound small frozen meatballs, 8 cups chicken broth, 2 carrots, 2 celery stalks, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, Salt and pepper
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the vegetables are tender and the meatballs are heated through.
- Stir in the pasta and continue cooking on High for 20–30 minutes, or until the pasta is tender. Stir in the chopped spinach and let cook for another 2–3 minutes, just until wilted.½ cup small pasta, 4 ounces fresh spinach
- Adjust seasoning as needed. Ladle into bowls and serve warm with crusty bread or grated Parmesan if desired.
Notes
- Boost the base: Sauté diced onions in a little olive oil before adding them to the slow cooker. This small, optional step gives the broth more sweetness and richness, making the whole soup taste deeper.
- Build the flavor: Add the Italian seasoning and garlic powder early so the flavor has time to blend into the broth. For extra depth, tuck in a sprig of rosemary or thyme, or sprinkle in oregano for a stronger Italian flavor.
- Use the right meatballs: Smaller frozen beef or turkey meatballs hold their shape better and cook through more evenly in the broth, so no need to thaw them. Thawed or non-frozen meatballs lose texture as they simmer.
- Customize or swap your meatballs: If making your own, mix ground beef or ground turkey with breadcrumbs and seasonings. Store-bought Italian meatballs are also a great swap if you want convenience.
- Pick your pasta: Orzo is delicate and blends in smoothly, acini de pepe adds a more traditional and classic touch with its small round shape, while ditalini gives a chunkier, heartier bite. All work well, so choose based on what texture you like most.
- Drop in a Parmesan rind for richness: Rinds of Parmesan simmered in the broth bring a deep, savory flavor to the soup. Remove before serving, and you’ll notice a bigger payoff without any extra work.
- Add greens last: Stir in spinach at the end so it stays vibrant and tender. If you swap in kale, give it a little extra time to soften as it’s sturdier, while escarole cooks down quickly and adds a subtle bitterness.
- Adjust to taste: Check the salt and pepper at the end. Broths and meatballs can vary, so you might need more or less.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
