Slow Cooker Italian Wedding Soup loaded with Italian meatballs, spinach and carrots is so hearty and delicious. It is perfect for a chilly night!
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Who doesn't love a great slow cooker meal?! On cold winter nights, I love having a pot of soup simmering on the stove, but sometimes there just isn't enough time in my evening. With a little planning ahead, you can have this filling slow cooker Italian Wedding Soup ready for dinner!
This soup is crazy easy - especially if you use frozen meatballs. You could certainly use homemade meatballs if you prefer, but a busy mom I usually use the frozen ones in this recipe and they work like a charm.
Ingredients
- carrots
- onion
- garlic
- olive oil
- Italian meatballs - homemade or frozen
- chicken stock
- baby spinach
- bay leaf
- uncooked orzo or other small pasta
- Parmesan rind (optional)
The Parmesan rind isn't absolutely necessary, but I would highly recommend it! It adds a wonderful flavor.
Instructions
- Saute the carrots, onions and garlic in the olive oil over medium heat, for about 8-10 minutes, until softened.
- In a slow cooker, add all ingredients except the uncooked pasta and mix well.
- Cook on low for 7 hours.
- Turn off the slow cooker and add your uncooked pasta, stir and let sit for 30 minutes.
- Remove bay leaf and whatever is left of the Parmesan rind.
- Serve the soup topped with freshly grated Parmesan cheese.
Recipe Variations
- Add in other veggies if you like such as chopped celery, green beans or zucchini
- Instead of spinach (or in addition to it), you can use endive, kale or escarole.
- For a low carb version, use cauliflower rice instead of pasta.
- Try our low carb chicken meatballs or Italian chicken meatballs in this recipe instead!
Frequently Asked Questions
Here are some questions and answers that are often asked about making this Italian wedding soup crock pot recipe:
Traditionally, Italian wedding soup includes acini di pepe pasta, which looks a little like small pearls. You can also use pastina, orzo
I do not recommend freezing this soup recipe because it has pasta in it, which doesn't hold up well to freezing and thawing.
If you omit the pasta, you can freeze it. First, allow the soup to cool completely and always label it with a name and date. This will last about 4-6 months in the freezer.
Similar Recipes
- Instant Pot Buffalo Chicken Soup
- Healthy Sweet Potato Soup
- Leftover Turkey Chili Recipe
- Crockpot Potato Soup
- Creamy Tomato Soup
More Slow Cooker Recipes
We love slow cooker recipes because they're so easy! Here are some tried-and-true recipes that we think you'll love:
Not ready to make your own Slow Cooker Italian Wedding Soup yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Slow Cooker Italian Wedding Soup
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Equipment
- Knife
Ingredients
- 4 large carrots, peeled and sliced
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 28 oz. package frozen Italian style meatballs (about 55 meatballs)
- 32 oz. chicken stock
- 4 cups water
- 3 cups baby spinach
- 1 bay leaf
- 2 cups uncooked orzo, pastina or other small pasta
- Parmesan rind
- salt and pepper to taste
Instructions
- Saute the carrots, onions and garlic in the olive oil over medium heat, for about 8-10 minutes, until softened.
- In a slow cooker, add all ingredients except the uncooked pasta and mix well.
- Cook on low for 7 hours.
- Turn off the slow cooker and add your uncooked pasta, stir and let sit for 30 minutes.
- Remove bay leaf and whatever is left of the Parmesan rind. Serve the soup topped with freshly grated Parmesan cheese.
Notes
Recipe Variations
- Add in other veggies if you like such as chopped celery, green beans or zucchini
- Instead of spinach (or in addition to it), you can use endive, kale or escarole.
- For a low carb version, use cauliflower rice instead of pasta.
Can you freeze Italian Wedding Soup?
I do not recommend freezing this soup recipe because it has pasta in it, which doesn't hold up well to freezing and thawing. If you omit the pasta, you can freeze it. First, allow the soup to cool completely and always label it with a name and date. This will last about 4-6 months in the freezer.For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Nutrition
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We'll never share your email or send you spam.About the Author: Krysta blogs at KrystaSteen.com and loves sharing solutions for creating a healthier life with her readers.
Sara says
My Grandma used to make this soup and your recipe looks delicious- thank you!!!