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+ servings

Slow Cooker Italian Wedding Soup

Prep Time: 10 mins
4 hrs 30 mins
Total Time: 4 hrs 40 mins
Classic, easy slow cooker Italian wedding soup recipe, homemade with simple ingredients. Loaded with vegetables, broth, meatballs, pasta.
Yield: 6 People


  • 1 cup Onion, Finely chopped
  • 1 cup Carrots, Washed, Peeled, Diced
  • 1 cup Celery, Washed, Diced
  • 2-3 cloves Garlic, Finely minced
  • 7.5 cups Chicken broth, Low sodium
  • 2 tsp Italian seasoning
  • Salt, To taste
  • Pepper, To taste
  • 1 pound Frozen meatballs, Pre-cooked
  • 1 cups Acini de pepe pasta, Dry, Uncooked
  • 1-1.5 cups Fresh spinach, Roughly chopped
  • 1/4 cup Parmesan cheese, Freshly grated, For topping


  • Add onions, carrots, celery, garlic, broth, Italian seasoning, salt, pepper in 6 quart slow cooker and mix everything together.
    Tip: For deeper flavor, saute onion, carrots, celery, garlic with some butter and oil on stovetop for 4-5 minutes until they are fragrant and then, add them in the crockpot.
  • Cover and cook on High heat for 4 hours or Low heat for 8 hours.
  • Add meatballs and the acini de pepe pasta in the final 30 minutes and and cook on Low heat for 30 minutes until pasta is cooked through.
  • Finally, mix in spinach and immediately, turn off heat. Allow the heat to soften and wilt the spinach (about 1-2 minutes).
  • Serve in deep bowls with a generous topping of freshly grated parmesan cheese. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in microwave or stovetop. Additional broth or water will need to be added when reheated since the pasta absorbs a lot of the liquid and can make the soup thick and chunky.


Calories: 309kcal, Carbohydrates: 18g, Protein: 18g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 57mg, Sodium: 1214mg, Potassium: 610mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3682IU, Vitamin C: 25mg, Calcium: 109mg, Iron: 2mg
Course: Main Course
Cuisine: Italian
Calories: 309
Author: Abeer Rizvi