Dinner

Slow Cooker Italian Wedding Soup Recipe

Name: Slow Cooker Italian Wedding Soup Recipe
Prep time: 15 min
Cook time: PT-491240H2M53S
Total time: PT-491240H2M53S
Cuisine: Italian
Ingredients: 1 white onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 4 cups chopped baby spinach; 1 tsp Italian seasoning; 1 tsp salt; 1/2 tsp pepper; 8 cups chicken broth; 12 ounces frozen meatballs; 3/4 cup acini de pepe pasta (dried, or orzo as alternative); Shredded Parmesan cheese (for topping)

ByRafael Mansero December 31, 2025December 31, 2025

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Introduction

This Slow Cooker Italian Wedding Soup is a comforting, easy-to-make meal perfect for busy days. It combines savory meatballs, tender vegetables, and pasta in a flavorful broth, all cooked low and slow for a rich taste.

The image shows a close-up view of two white bowls filled with clear broth soup. Each bowl contains about eight small, round meatballs, bright green spinach leaves, small orange carrot cubes, tiny pearl-like pasta, and finely chopped white onions. The soup is topped with a small pile of shredded pale yellow cheese in the center. One bowl is in the foreground and fully visible, placed on a white marbled surface next to a vintage silver spoon on the left and two fresh spinach leaves below it. A small white bowl filled with extra shredded cheese is near the bottom right corner, beside a folded white cloth with light brown checked pattern. A part of the second bowl of soup is visible at the top left corner. The whole scene is softly lit with natural light, showing clear textures of the soup ingredients and the smooth ceramic bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 white onion, diced
2 carrots, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
12 ounces frozen meatballs
3/4 cup acini de pepe pasta, dried (or orzo)
8 cups chicken broth
4 cups chopped baby spinach
Shredded Parmesan cheese, for topping

Instructions

Step 1: In a large slow cooker, add the diced onion, carrots, minced garlic, Italian seasoning, salt, pepper, frozen meatballs, and chicken broth.
Step 2: Cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender and meatballs are cooked through.
Step 3: About 20 minutes before serving, stir in the dried acini de pepe pasta and continue cooking.
Step 4: Add the chopped baby spinach and stir until it wilts, about 2-3 minutes.
Step 5: Serve the soup hot, topped with shredded Parmesan cheese for added flavor.

Tips & Variations

Swap frozen meatballs with homemade or use turkey meatballs for a leaner option.
Orzo can be used instead of acini de pepe for a slightly different texture.
Add a splash of lemon juice before serving to brighten the flavors.
For extra depth, sauté the onions, carrots, and garlic before adding to the slow cooker.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the soup. The pasta may absorb liquid and thicken the soup when stored, so extra broth can restore the desired consistency.

How to Serve

A white bowl filled with clear broth soup containing small light brown meatballs scattered evenly, bright orange carrot cubes, translucent diced onions, small white pasta pearls, and dark green spinach leaves floating throughout. The soup is topped with a small mound of light yellow shredded cheese in the center. The bowl sits on a white marbled surface next to a spoon on the left and a small white dish with more shredded cheese on the bottom right. Fresh spinach leaves lie near the bottom left corner and a beige checkered cloth is partially visible behind the soup bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. Just ensure they are fully cooked before adding them to the slow cooker, or cook the soup longer to ensure they cook through.