Italian Wedding Soup (Slow Cooker One-Pot)
These Italian Wedding Soup in a slow cooker is an easy and comforting one-pot meal. Packed with tender meatballs, fresh vegetables, and hearty pasta, it’s perfect for cozy lunches or dinners. The slow cooker does all the work while you relax, making it a stress-free option for busy days.
Looking for more comforting soups? Try this Instant Pot Chicken Taco Soup next.
Italian Wedding Soup is a total game-changer for busy weeknights!
It’s super easy, hearty, and healthy; you can make it your own by adding extra vegetables, swapping pasta for rice, or sprinkling fresh herbs on top. The slow cooker infuses all the flavors beautifully while you go about your day.
This recipe is a great way to enjoy a filling, protein-rich meal that warms you up and keeps you satisfied.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Italian Wedding Soup:
Ingredient Notes
Meatballs – Frozen meatballs save time. Use turkey, beef, or chicken. Mini homemade meatballs also work if you prefer from-scratch.
Pasta – Orzo is classic, but ditalini or small shells are excellent alternatives.
Spinach – Fresh spinach wilts quickly at the end of cooking. Baby kale is a great swap.
Chicken Broth – Low-sodium broth lets you control the salt level more easily.
See the recipe card for full ingredient quantities.
Recipe Variations
Use gluten-free pasta and meatballs to make this soup gluten-free.
Add extra vegetables like zucchini or peas for more nutrition.
Swap in turkey meatballs for a leaner option.
How to Make Italian Wedding Soup: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Combine meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper in the slow cooker.
Step 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.
Step 3: Stir in the pasta and continue cooking on High for 20–30 minutes, or until the pasta is tender.
Step 4: Add the chopped spinach and stir until it wilts, about 2–3 minutes.
Step 5: Adjust seasoning as needed. Ladle into bowls and serve warm.
Recipe Tips and Tricks
For a thicker soup, use slightly less broth or cook uncovered for the last 30 minutes.
Experiment with different pasta shapes for a fun twist.
Make multiple servings and store in airtight containers for easy weeknight meals.
Frequently Asked Questions
Yes, you can use extra vegetables or beans for a vegetarian version.
Store in the fridge for up to 4 days.
Freeze before adding pasta for best texture (up to 2 months). After thawing, cook and add fresh pasta.
I hope you love this Italian Wedding Soup! Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Main Course Ideas
Italian Wedding Soup (Slow Cooker One-Pot)
Ingredients
- ½ lb meatballs (beef or turkey) 225g small frozen
- 8 cups chicken broth
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- ½ cup small pasta e.g., 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
- Combine meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper in 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.
- Stir in the pasta and continue cooking on High for 20–30 minutes, or until the pasta is tender.
- Add the chopped spinach and stir until it wilts, about 2–3 minutes.
- Adjust seasoning as needed. Ladle into bowls and serve warm.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data