When I make Italian Wedding Soup, I always end up asking myself, “Why don’t I make this more often?” It is easy to make and so flavorful. Using frozen meatballs and cooking it in the slow-cooker makes it even easier. It is incredibly comforting and makes a great meal with bread and salad.
Why you’ll love this Recipe for Italian Wedding Soup
You will need only 8 ingredients for this easy soup that is made in the slow-cooker, allowing the flavors in the soup to “marry’ as it simmers. And the handy shortcut that I use is adding a bag of frozen Italian meatballs. They can be ones that you’ve made or ones that you’ve purchased at the store. This is a real time-saver.
What’s needed to make Italian Wedding Soup
The pasta that is traditionally used in this soup is called Acini di Pepe. It is a small pasta, about the size of a grain of rice. This pasta absorbs all the flavors of the broth while cooking and gets doubled in size. It also gives the soup an amazing texture mixed with all the veggies and the meatballs.
You can make your own meatballs with ground chicken or ground beef for this recipe. Homemade is always delicious! But I’ve also found that using frozen store-bought meatballs is a great shortcut. I like Italian style meatballs that are seasoned. They seem to hold up well to slow cooking.
What to serve with Italian Wedding Soup
- Dutch Oven Bread
- Cucumber Caprese Salad
- Cheddar Biscuits
- Spinach, Mushroom and Kale Salad with Warm Bacon Dressing
Any of these inviting recipes will complement a hot, comforting bowl of Italian Wedding Soup.
Italian Wedding Soup Recipe
Ingredients:
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 5 green onions, sliced thin
- 8 cups of chicken stock
- 1 teaspoon Italian seasonings
- 8 ounces of Italian style frozen meatballs
- 1 cup uncooked Acini di Pepe pasta
- 5-ounce package fresh baby spinach
- salt and pepper to taste
How to make Italian Wedding Soup
Step-by-Step Instructions:
- Place the first 6 ingredients in a 5-quart slow cooker and cook on high heat for 4 hours.
- Add the pasta and spinach and cook for another hour.
- Salt and pepper the soup to taste. Serve with grated Parmesan cheese, Italian bread and a leafy salad for a complete meal.
Just like chicken noodle and tomato soup, Italian Wedding Soup is a classic. It’s one that you’ll go back to again and again. Simple ingredients simmered low and slow in the crockpot makes a delicious soup!
How to store Italian Wedding Soup
It’s not likely that you will have leftovers because this comforting soup disappears so quickly! If you do, you can keep leftovers in the refrigerator in airtight containers for up to 3 days. For longer storage, place airtight containers or sealed quart-size plastic bags of soup in the freezer for up to 3 months.
More comforting soup recipes
- Chicken Tortilla Soup
- Italian Pasta and Chickpea Soup (Pasta e Ceci)
- Garden Zucchini Chowder
- Italian Sausage and Chicken Soup with Spinach
- Creamy Asparagus Chowder
- Easy French Onion Soup
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Italian Wedding Soup
Ingredients
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 5 green onions, sliced thin
- 8 cups chicken stock
- 1 teaspoon Italian seasonings
- 8 ounces meatballs, Italian Style, frozen
- 1 cup Acini di Pepe pasta, uncooked
- 5 ounces baby spinach, fresh
- salt and pepper to taste
Instructions
- Place the first 6 ingredients in a 5 quart slow cooker and cook on high heat for 4 hours.
- Add the pasta and spinach and cook for another hour.
- Salt and pepper the soup to taste. Serve with grated Parmesan cheese, Italian bread and a leafy salad for a complete meal.
Equipment
- 1 slow-cooker, 5 quart
Ron Fullenlove
Theresa, this wedding soup looks delicious. I’ve sent my wife your recipe. I’ve never had this soup before. I’m looking forward to it. Thanks for posting it.
Raveaboutfood
Thanks, Ron! It’s a very easy recipe. Enjoy and let me know what you think after making it.
Dawn Niemiec
It was excellent!
Raveaboutfood
Thanks, Dawn!
Laurie
This looks like the most simple recipe I’ve seen for Italian wedding soup. I’m actually trying it this weekend! One question: do you have any tips for making it ahead of time (say a few days ahead of when needed) and freezing it?
Raveaboutfood
Great question! You can make this recipe ahead of time by cooking everything except the spinach and pasta in the slow cooker as directed. Then refrigerate it for up to 4 days or place it in a plastic bag or plastic containers in the freezer until ready to serve. Before serving, add the spinach and pasta to the soup in a Dutch oven and cook for 30 minutes on the stovetop. You can also portion the soup in containers for smaller amounts and add those final ingredients to just 1 or two servings of soup. Hope this helps. Enjoy this versatile recipe!
Brent
I’m a fan! I made this for friends recently and it was gone in no time. Thanks for an easy, yet delicious recipe.
Raveaboutfood
Thanks, Brent!
Shelley
Gonna make this today, New Years Day! Cant wait to see how it turns out!
Raveaboutfood
Hope you enjoy it as much as we do! Happy New Year to you and your family!
Shelley
Happy New Year to you and yours too! I’ll definitely come back here after we eat!!!