Slow Cooker Italian Wedding Soup
Classic, easy slow cooker Italian wedding soup recipe, homemade with simple ingredients. Loaded with vegetables, broth, meatballs, pasta.
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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 teaspoon 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
- ¼ 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: 309kcalCarbohydrates: 18gProtein: 18gFat: 18gSaturated Fat: 7gCholesterol: 57mgSodium: 1214mgPotassium: 610mgFiber: 2gSugar: 3gVitamin A: 3682IUVitamin C: 25mgCalcium: 109mgIron: 2mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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