Italian Wedding Soup is cozy, comforting, and wonderfully simple, especially when the slow cooker does all the work. It’s one of my favorite recipes, and you can’t beat the flavor in this dump-and-go recipe!
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I make this slow cooker Italian Wedding Soup all the time because it’s one of those meals that requires almost no effort but tastes like you simmered it all afternoon. The frozen meatballs cook right in the broth, soaking up all the seasoning as the carrots and celery soften. Once the orzo and spinach go in, the whole pot becomes the coziest one-bowl mealsimple, satisfying, and always a family favorite. Serve it with crusty bread, and you’ve got the perfect no-fuss dinner
Ingredients
- Frozen small meatballs – You can substitute sausage crumbles.
- Chicken broth – Use low or no-sodium.
- Carrots – Peeled and sliced; use fresh.
- Celery – Sliced about the same thickness as the carrots.
- Small pasta – Orzo, pastina, or ditali work well.
- Fresh spinach – you need about 4 packed cups; roughly chop it.
- Italian seasoning – Dried.
- Garlic powder
- Salt and pepper
How to Make Italian Wedding Soup (Slow Cooker One-Pot)
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the frozen meatballs, chicken broth, sliced carrots, celery, Italian seasoning, garlic powder, salt, and pepper directly into your 6-quart slow cooker. Give everything a quick stir so the vegetables and meatballs are evenly distributed in the broth.
Cover the slow cooker with the lid and cook on Low for 4–5 hours or High for 2–3 hours, until the vegetables are tender and the meatballs are fully heated through. The broth will become richly flavored as everything simmers together.
Add the orzo or small pasta straight into the slow cooker and switch the heat to High. Let the soup cook for another 20–30 minutes, stirring once or twice, until the pasta is tender.
Add the chopped spinach and stir it into the hot soup. It will wilt down within 2–3 minutes, turning bright green and blending beautifully into the broth. Taste and adjust the seasoning as needed before serving.
Serving Suggestions
Italian Wedding Soup is delicious on its own, but a side of crusty bread, garlic toast, or even simple buttered crackers makes it extra cozy. For a heartier meal, serve it with a small salad or a grilled cheese. This soup also makes a perfect lunch because it reheats beautifully and stays flavorful for days.
Storage Tips
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally so the pasta warms evenly. If you plan to freeze the soup, it’s best to freeze it before adding the pasta—pasta can become mushy after thawing. Freeze the broth, meatballs, and vegetables for up to 2 months, then add fresh pasta when reheating for the best texture.
Slow Cooker Italian Wedding Soup
Equipment
Ingredients
- ½ pound frozen small meatballs beef or turkey
- 8 cups chicken broth
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- ½ cup small pasta like orzo
- 4 ounces fresh spinach roughly chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the frozen meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper into 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.
- Add the pasta and cook on High for 20–30 minutes, or until the pasta is tender.
- Stir in the chopped spinach until wilted, about 2–3 minutes. Adjust seasoning as needed and serve warm.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.