Go Back
–+ servings
Slow Cooker Italian Wedding Soup

Cozy Up with Slow Cooker Italian Wedding Soup for Family Nights

This Slow Cooker Italian Wedding Soup combines savory meatballs, tender greens, and delicate acini di pepe pasta for a comforting family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Meat (beef, pork, or turkey) You can substitute with small frozen meatballs for an easy option.
  • 6 cups Vegetable or Chicken Broth Opt for low-sodium options for better control over saltiness.
  • 1 medium Onion Adds depth of flavor; use diced shallots for a milder taste.
  • 3 cloves Garlic Enhances aroma and taste; fresh garlic is best.
  • 2 medium Carrots Cut them into small pieces for even cooking.
  • 2 stalks Celery Chop finely for better integration in the soup.
For the Pasta and Greens
  • 1 cup Acini di Pepe Pasta Feel free to use orzo or ditalini if you prefer.
  • 3 cups Spinach or Escarole Kale or Swiss chard are great substitutes.
For Seasoning and Garnish
  • 1 teaspoon Salt Essential for enhancing overall flavors.
  • 1 teaspoon Pepper Essential for enhancing overall flavors.
  • 1/2 cup Parmesan Cheese (optional) Omit if making a vegan version.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Begin by finely chopping the onion, carrots, and celery. In a large bowl, combine the chopped vegetables with your choice of ground meat.
  2. Combine in Slow Cooker: Transfer the mixture into the slow cooker. Add minced garlic and pour in the broth, stirring gently.
  3. Cook Until Done: Cover and let the soup cook for 6-7 hours on low or 3-4 hours on high.
  4. Add the Pasta and Greens: In the final 30 minutes, stir in the acini di pepe pasta and fresh spinach.
  5. Taste and Adjust: Taste the soup and adjust seasoning with salt and pepper.
  6. Serve Hot: Ladle the soup into bowls and garnish with Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 18gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, avoid soggy pasta by cooking the acini di pepe separately if freezing leftovers. Brown the meat for deeper flavor and consider adding fresh herbs at the end for a burst of freshness.

Tried this recipe?

Let us know how it was!