This slow cooker Italian wedding soup is one of those cozy, dependable dinners that feels special but fits easily into a busy day. Tender little meatballs, plenty of vegetables, tiny pasta, and fresh spinach all simmer together in a flavorful broth that tastes like it cooked all day (because it did)!
If you love the convenience of slow cooker soup recipes, try this easy Crock Pot potato soup or this Crock Pot chicken corn chowder, and check out my full collection of Slow Cooker Recipes.
Table of Contents
Before You Get Started
Before you start rolling meatballs, a few quick notes will help everything turn out just right.
- Add pasta at the end: Always wait to stir in the pasta at the end so it stays tender (not mushy) and does not soak up all of the broth.
- Wait to stir in the greens: Baby spinach wilts quickly, so it only needs a quick stir at the very end.
- Keep the meatballs small: Small meatballs cook evenly and fit nicely on a spoon, so aim for about a tablespoon each.
How to Make Slow Cooker Italian Wedding Soup
Italian Wedding Soup is an Italian soup that originated in Naples. The name comes from the translation of ‘Minestra Maritata’ which means married soup — referring to the marriage of flavors from the vegetables and meat, rather than something that would be served at weddings. It’s not actually a dish that’s typically served at Italian weddings!
Step 1: Roll the Meatballs
In a large bowl, combine the ground chicken, ground pork, breadcrumbs, egg, milk, Parmesan, and seasonings. Use your hands or a fork and mix just until everything comes together.
** Tip: Overmixing can make meatballs tough, so stop as soon as it looks evenly combined.
Use a tablespoon or small cookie scoop to portion the mixture, then roll into small meatballs. Arrange them on a baking sheet or tray so they are ready to go.
Step 2: Brown the Meatballs
Heat a little olive oil in a skillet or Dutch oven and brown the meatballs in batches. They only need a quick sear on the outside and do not need to cook through.
This step adds flavor and helps the meatballs hold their shape in the slow cooker.
** Tip: Let the meatballs release on their own before turning them. If they stick, they just need another few seconds.
Step 3: Load the Slow Cooker (or Pot)
Add the carrots, celery, onion, garlic, and bay leaf to the bottom of the slow cooker. Nestle the browned meatballs on top, then pour in the broth.
** Tip: If you have a Parmesan rind tucked away in the fridge, drop it into the soup while it cooks. It adds a subtle, slow simmered flavor that makes the broth taste extra rich.
Step 4: Cook Low and Slow
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The vegetables should be tender and the meatballs cooked through.
Step 5: Add the Pasta
About 15 to 20 minutes before serving, stir in the dry pasta. Cover and continue cooking just until the pasta is tender.
** Tip: If you expect leftovers, you can cook the pasta separately and add it to each bowl. This keeps the soup from thickening overnight and the pasta becoming mushy.
Step 6: Finish with Spinach
Right before serving, stir in the spinach. The heat of the soup will wilt it almost instantly.
Remove the bay leaf, taste, and adjust seasoning with salt and pepper if needed.
** Tip: A squeeze of lemon juice or a pinch of red pepper flakes added to individual bowls can brighten the flavor without changing the whole pot.
Variations and Customizations
- Different Protein: Use ground turkey, pork, chicken, beef, sausage, or any combination for the meatballs.
- Shortcut: Use cocktail size frozen Italian meatballs. Thaw first, or add directly to the slow cooker with the vegetables and broth.
- Different Pasta: Swap acini di pepe for orzo, stelline, or ditalini. Adjust cooking time as needed.
- Other Greens: Replace spinach with kale, escarole, or Swiss chard. Add these sturdier greens when you add the pasta.
- Spicy: Add red pepper flakes for a little heat.
- Gluten-Free: use gluten free breadcrumbs and pasta. If you want to lower the carbs, skip the pasta and stir in cauliflower rice at the very end.
Am just making this for the second of what will be many times to come. Like one previous commenter, I also used ground turkey instead of chicken; plus a little finely chopped parsley in the meatballs. Simply FABULOUS!
– Sue
Serving Suggestions
Garnish the bowls of soup with freshly grated Parmesan cheese or fresh herbs.
Serve with a side of crusty baguette, no-knead bread, or homemade garlic bread. A bowl of soup is also delicious with a crisp green salad dressed in Italian Balsamic Vinaigrette.
Storage and Make-Ahead Tips
How to Store: Leftovers keep well in the refrigerator for up to three days. Store the soup and pasta separately if possible to keep the broth from thickening too much and the pasta from becoming mushy.
How to Freeze: For best results, freeze the soup without the pasta, then add freshly cooked pasta when reheating.
How to Reheat: Warm leftovers in a pot on the stovetop over low heat just until warmed through, or in the microwave for 1-2 minutes.
Frequently Asked Questions
Can I add the pasta at the beginning?
No. Pasta cooked too long in the slow cooker will absorb liquid and become mushy.
Why did my soup thicken overnight?
The pasta continues to soak up broth as it sits. Adding extra broth when reheating helps loosen it back up. If you’re making the soup in advance, wait to add the pasta until just before serving.
Why are my meatballs falling apart?
This usually means they were mixed too much or not browned first. A gentle mix and quick sear make a big difference.
Can I use frozen spinach?
Yes. Thaw it first, squeeze out excess liquid, and stir it in at the end just like fresh spinach.
More Italian Inspired Soup Recipes
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Slow Cooker Italian Wedding Soup
Equipment
Ingredients
For the Meatballs:
- ½ lb. ground chicken
- ½ lb. ground pork
- ¼ cup Italian-style breadcrumbs
- 1 large egg, beaten
- 2 tablespoons milk
- ¼ cup grated Parmesan cheese
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
For the Soup:
- 3 tablespoons olive oil, divided
- 2 large carrots (or 3-4 smaller carrots), peeled and diced
- 2 stalks celery, diced
- ½ of a large onion, diced
- 2 teaspoons minced garlic (about 2 large cloves)
- 8 cups chicken broth
- 1 dried bay leaf
- 1 cup uncooked small pasta (such as acini di pepe, orzo, stelline or ditalini)
- 5 ounces fresh baby spinach
- Optional garnish: chopped fresh parsley; grated Parmesan cheese
Instructions
Make the Meatballs
- In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients. Use a tablespoon or a small scoop to shape the mixture into small meatballs. Arrange the meatballs on a baking sheet or other large tray.
Slow Cooker Instructions
- Brown the Meatballs: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil (or enough to coat the bottom of the pan) over medium-high heat. Place half of the meatballs in a single layer in the pot. Cook the meatballs until nicely browned, about 1-2 minutes per side (they do not need to be completely cooked through). Transfer the meatballs to a tray and repeat with additional oil and remaining meatballs. Set browned meatballs aside.
- Add Ingredients to the Slow Cooker: Place the carrots, celery, onion, garlic and bay leaf in the bottom of a slow cooker. Add the browned meatballs on top and pour 8 cups of broth over top (this is less broth than the stovetop method, because the slow cooker adds a lot of condensation back into the soup).
- Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the vegetables are tender and the meatballs are cooked through.
- Add Pasta: During the final 15-20 minutes of cooking, stir in the dry pasta. Cover and continue cooking until the pasta is tender.
- Stir in Spinach: Add the spinach to the pot at the very end and stir just until the leaves wilt. Taste and season with salt and pepper as needed.
- Serve: Ladle into bowls and garnish with grated Parmesan cheese, a squeeze of fresh lemon juice, and/or chopped fresh herbs.
Notes
- Alternate Stovetop Method: Brown the meatballs, saute the vegetables until soft, and then add 10 cups of broth and bay leaf (the stovetop method needs a little more broth than the Crock Pot). Bring to a boil, reduce the heat to a simmer, and stir in the browned meatballs and pasta. Cook until the pasta is tender, then stir in the spinach at the end.
- Brown the meatballs first for the best flavor and to help them hold their shape.
- Add the pasta during the last 15 to 20 minutes so it does not get mushy.
- If you plan for leftovers, cook the pasta separately and add it to each bowl.
- Baby spinach should be stirred in at the very end so it stays bright and tender.
- Kale, escarole, or Swiss chard can be used instead of spinach and should be added with the pasta.
- Any small pasta shape works, such as acini di pepe, orzo, stelline, or ditalini.
- For a shortcut, use thawed frozen mini Italian meatballs instead of homemade.
- Store leftovers in the refrigerator for up to 3 days and add extra broth when reheating.
Nutrition
Originally published in October, 2015, this post was updated in December, 2025.
This soup sounds so comforting, Blair! Wedding soup is one of my favorites, so I’m loving that you made it in the slow cooker. I can only imagine how delicious this tastes! And it’s so perfect for this cool weather that is finally headed my way!
Thank you, Gayle! I agree — this is the perfect cool weather meal!
Another great slow cooker recipe! I’ve actually never had Italian Wedding soup. I do know I would love it though. Meatballs, pasta, and veggies… what’s not to love!
Thank you, Jen! You’ve GOT to try this soup! 🙂
Mmmm…this soup looks so cozy and delicious! 🙂 I can’t believe how simply it comes together either! This is one I have GOT to try for myself!! Pinned!
Thanks, Anna!
Hi! Love Love Love your site and recipes and my husband’s favorite soup is Italian wedding and am so going to surprise him with this one as it sounds out of this world and so healthy! Plan to try the others listed also. Thanks so much and have a wonderful weekend!
P.S. OH HOW I WANT TO HUG THAT PRECIOUS LITTLE BOY!!???????????????
Hi, Kathleen! Thanks so much for reading the blog and for your sweet note. It makes my day! And yes — Spence would love as many hugs as possible. He’s a snuggler! 🙂
Enjoy the soup. It’s so healthy, but it tastes absolutely delicious. Best of all worlds! 🙂
Made this for dinner tonight, and loved how unbelievably easy it was to make my favourite soup. I did make several changes: used turkey instead of chicken, panko instead of whole wheat breadcrumbs, baby carrots (about 85gm) instead of large carrots (cut them into thirds) and brown Minute Rice instead of small pasta. Made the meatballs with my cookie scoop so they ended up more like matzo-ball sized (about 2″ across) and I cooked the whole thing on high for 2 hours instead of low for 4 (added the baby spinach and the minute rice for the last 20 minutes and turned the slow cooker to Low). I know that seems like a lot of changes, but it was still faithful enough that I can say with certainty this was a delicious recipe! Very simple to throw together and definitely tasty enough that I would happily make it again. Thanks for the recipe!
Hi, Tori! I’m so glad that you enjoyed the recipe, and thank you for sharing your changes. They all sound delicious!
Am just making this for the second of what will be many times to come. Like one previous commenter, I also used ground turkey instead of chicken; plus a little finely chopped parsley in the meatballs. Simply FABULOUS!
Wonderful, Sue! Thanks so much for letting me know!
I love my crock pot so this was perfect in cold weather! I used turkey instead of chicken but whatever! Thanks
That’s great, Ashley! The turkey should work equally well! 🙂