Make your week slightly easier by whipping up this delicious Slow-Cooker Italian Wedding Soup for dinner!
I absolutely love my slow cooker, I have for years, and it’s honestly one of my most-used kitchen appliances. You can easily set it and forget it, and come back home to a beautiful meal like this slow-cooker Italian wedding soup. This recipe has landed a spot on my weekly dinner rotation because it delivers all the rich, traditional flavors of classic Italian food that I crave. With practically zero hands-on effort, the slow cooker does all the heavy lifting. The flavor of gently simmered aromatic vegetables, herbs, and tender meatballs combined with the rich broth that tastes like it’s been cooking all day long is so satisfying. With just 10-15 minutes of prep time, you’ll have a delicious soup that fills your home with the kind of warmth that makes everyone gather around the dinner table.
This recipe is a lifesaver on busy weekdays; you can prep it in the morning and let it simmer all day long. The beauty of using frozen pre-cooked meatballs means you don’t have to set time aside to make them, roll them, or cook them. I’ve made this for both cozy weeknight dinners and get-togethers with friends, and it never fails to impress. The tender acini di pepe pasta, spinach, and that final sprinkle of Parmesan create such a satisfying, umami-packed soup, and people always assume I spent hours in the kitchen—but really, it was my slow cooker that did all the work while I went about my day.
What is acini di pepe pasta, and where can I find it?
For those of you who don’t know, acini di pepe is a tiny, round pasta that resembles small pearls or peppercorns. In fact, its name literally means “seeds of a pepper” in Italian. This tiny, but mighty pasta shape is excellent in soups and stews like this slow-cooker Italian wedding soup because its small size allows it to cook evenly in the broth. You can typically find acini di pepe in the pasta aisle of most major grocery stores or an Italian specialty market, often located near other small pasta shapes like orzo or ditalini. If your local store doesn’t carry it, pearl couscous, small shells, or even orzo make excellent substitutes that will give you similar results.
How do I store leftovers?
If you have any leftovers of this slow-cooker Italian wedding soup, you can store it in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. Pro tip: I always cook the pasta separately and add it directly to individual bowls when serving—this prevents the noodles from getting mushy during storage and reheating, ensuring every bowl tastes as fresh as the first. To defrost the soup, transfer it from the freezer to the refrigerator for 12-24 hours to thaw fully. Then, reheat it over the stovetop on medium heat in a covered pot with a splash of broth. Cook up some fresh pasta separately and add it to individual bowls when serving the reheated soup.
Serving suggestions
This hearty slow-cooker Italian soup is absolutely delicious on its own, but it becomes a truly memorable meal when paired with complementary sides. Last week, I served it to my partner alongside Roasted Broccoli And Cauliflower, plus this fresh Italian Salad. It was the perfect balance of comfort and freshness, all wrapped up into one meal. A crusty baguette for dipping into that flavorful broth is always a hit, though if you’re feeling ambitious, this recipe for homemade Garlic Toast takes this cozy dinner to the next level. For dessert, you can try making these Tropical Paleo Lemon Bars or even this scrumptious Cream Cheese Pie.
Ingredients
- 1 medium onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- 1 pound frozen pre-cooked meatballs
- 1 cup acini di pepe pasta, dry
- 2 cups baby spinach, chopped
- Grated Parmesan cheese, for topping
Instructions
- Place the chopped onion, carrots, celery, and minced garlic into a 6-quart slow cooker. Pour in the chicken broth and stir in the Italian seasoning, parsley, oregano, salt, and pepper.
- Cover and cook on high for 4 hours (or on low for 8 hours) so the flavors can meld.
- Add frozen meatballs and dry acini di pepe pasta, and cook for another 30 minutes until the pasta is tender and the meatballs are heated through. Stir in the chopped baby spinach to let it wilt, then serve hot topped with grated Parmesan cheese.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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