Slow Cooker Italian Wedding Soup
Classic, easy slow cooker Italian wedding soup recipe, homemade with simple ingredients. Loaded with vegetables, broth, meatballs, pasta.
Yield: People
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
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