Slow Cooker Italian Wedding Soup
5 Comments Apr 09, 2024
Updated Jun 11, 2024
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Whether you’re preparing a cozy family dinner or hosting a gathering with friends, this Slow Cooker Italian Wedding Soup is the perfect solution to making a delicious comfort food. Homemade meatballs, delicate pasta, and vibrant greens are featured in a flavorful broth that warms you from the inside out.
Use any leftover veggies to make Slow Cooker Lentil Soup or my tasty Slow Cooker Meatball Soup.
Table of Contents
What is Italian Wedding Soup?
Italian Wedding Soup, also known as ‘minestra maritata‘ or ‘married soup‘ in Italian, has a rich history dating back to ancient Roman times. Contrary to what the name might suggest, the soup is not served at weddings but rather gets its name from the “marriage” of flavorful ingredients – the combination of meat, greens, and pasta.
Originating from Southern Italy, this soup has become a cherished dish enjoyed by many around the world. Traditionally, it was prepared during special occasions, but its deliciousness has made it a popular choice for everyday meals. The marriage of ingredients in this soup creates a delicious blend of flavors that captures the heart of Italian cuisine. Another Italian soup we love to make is Slow Cooker Zuppa Toscana.
Recipe Ingredients
- For the Meatballs: Ground Italian sausage (or plain ground pork), ground beef, an egg, breadcrumbs, Italian seasoning, minced garlic, dried parsley, salt, black pepper, Parmesan cheese, and olive oil. Another soup to use up sausage is our slow cooker creamy tortellini soup.
- For the Soup: Diced celery, carrots, yellow onion, minced garlic cloves, chicken broth, Italian seasoning, fresh spinach (baby spinach works well too), salt and pepper to taste, freshly grated Parmesan (for garnish).
- Pasta: This recipe calls for Acini di pepe pasta, for this recipe the dried pasta is added to the slow cooker. The pasta is so small, it cooks up well right in the slow cooker!
Step-by-Steps Directions
Step One – In a mixing bowl, combine the ground pork, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan cheese, minced garlic, dried parsley, salt, and black pepper. Mix until well combined.
Step Two – Shape the mixture into small 3/4-inch meatballs. Heat olive oil in a non-stick pan over medium-high heat. Cook meatballs until they are browned on all sides. The meatballs do not need to be fully cooked at this stage.
Step Three – Transfer the seared meatballs to a slow cooker.
Step Four – To the slow cooker, add the diced celery, diced carrots, diced onion, minced garlic, Italian seasoning, salt, and pepper.
Step Five – Pour in chicken broth. Stir to combine.
Step Six – Cover and cook the soup on HIGH for 4 hours or on LOW for 6-8 hours, until the flavors meld together and the vegetables are tender.
Step Seven – About 30 minutes before the soup is done, add the Acini de pepe pasta to the slow cooker. Stir to ensure the pasta is evenly distributed in the soup. Continue cooking for the remaining 30 minutes or until the pasta is cooked al dente.
Step Eight – When the soup is done, add in the fresh spinach.
Step Nine – Allow the spinach to wilt in the hot soup for about 5 minutes. Stir again to incorporate the spinach. Enjoy!
How to Serve
- One of the most common ways to serve the Italian wedding soup is hot and garnished with grated Parmesan cheese and fresh parsley.
- Serve a bowl alongside crusty garlic bread or dinner rolls for dipping and with a side of sautéed collard greens or roasted vegetables.
Recipe FAQs
Absolutely! Whether you opt for store bought frozen meatballs or homemade ones, feel free to add them directly to the slow cooker for a convenient and time-saving option. You’ll still end up with juicy meatballs.
Store any leftover soup in an airtight container in the refrigerator for up to 3 or 4 days. Reheat it on the stove or in the microwave, and it’ll be just as delicious the next day.
Kale or Swiss chard is a great substitution, or you can skip the spinach if you have picky eaters.
Acini de pepe pasta is a small round pasta that is traditionally used in Italian wedding soup. However, you can substitute it with other small pasta shapes like orzo, ditalini, or small shells if desired.
More Slow Cooker Soup Recipes
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Slow Cooker Italian Wedding Soup
Ingredients
For the meatballs:
- ½ lb. ground italian sausage, (or plain ground pork)
- ½ lb. ground beef
- 1 egg
- ½ cup breadcrumbs
- 1 Teaspoon Italian seasoning
- ⅓ cup grated parmesan cheese
- 2 Cloves garlic, minced
- 1 Tbsp. dried parsley
- 1 tsp. salt
- ½ tsp. black pepper
- 1 Tbsp. olive oil
For the Soup
- 2 celery ribs, Diced
- 2 whole carrots, Peeled and Diced
- 1 yellow onion, Diced
- 3 cloves garlic, Minced
- 8 cups chicken broth
- 1 Tbsp. Italian seasoning
- ¾ Acini de pepe pasta
- 5 cups fresh spinach
- salt and pepper, to taste
- grated parmesan cheese, for garnish
Instructions
For the meatballs:
- In a mixing bowl, combine the ground pork, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan cheese, minced garlic, dried parsley, salt, and black pepper. Mix until well combined.
- Shape the mixture into small 3/4 inch meatballs.
- Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs to the pan and sear them until they are browned on all sides. The meatballs do not need to be fully cooked at this stage.
- Transfer the seared meatballs to a slow cooker.
For the soup:
- To the slow cooker, add the diced celery, diced carrots, diced onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper. Stir to combine.
- Cook the soup on high for 4 hours or on low for 6-8 hours, until the flavors meld together and the vegetables are tender.
- About 30 minutes before the soup is done, add the Acini de pepe pasta to the slow cooker. Stir to ensure the pasta is evenly distributed in the soup. Continue cooking for the remaining 30 minutes or until the pasta is cooked al dente.
- When the soup is done, stir in the fresh spinach and allow it to wilt in the hot soup for about 5 minutes. Stir again to incorporate the spinach.
- Serve the Italian wedding soup hot, garnished with grated Parmesan cheese and fresh parsley.
Sarah’s Notes
- Note that the pasta will absorb some of the chicken broth as it cooks. Additional chicken broth may be needed when serving if a more brothy consistency is desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
- Feel free to adjust the seasonings according to your taste preference. You can add more or less Italian seasoning, salt, and pepper based on your personal liking.
- Acini de pepe pasta is a small round pasta that is traditionally used in Italian wedding soup. However, you can substitute it with other small pasta shapes like orzo, ditalini, or small shells if desired.
- The addition of fresh spinach adds vibrant color and nutrients to the soup. If you prefer, you can substitute it with other leafy greens such as kale or Swiss chard.
- Remember that cooking times may vary depending on your slow cooker’s settings and size. It’s best to check the soup occasionally towards the end of the cooking time to ensure that the pasta is cooked to your desired texture.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this tonight, didn’t alter the recipe at all and it was absolutely delicious! This recipe is a keeper.
Excellent!
I know homemade is always tastier, but could I use frozen Italian meatballs in this? Also, I had the same question as Jim…what measurement for the pasta, 3/4 of what?
Thanks!
Cup! Thank you. I will fix that.
Regarding the pasta- 3/4 cup, pound, package?
Thanks!