Crockpot Italian Wedding Soup – A Comforting, Make-Ahead Favorite
Italian wedding soup is the kind of meal that feels like a warm hug. It’s hearty enough for a chilly night but light enough to enjoy year-round. The crockpot version makes it even easier, letting you toss in simple ingredients and come back to a pot full of comfort.
Tender meatballs, soft greens, and tiny pasta simmer in a flavorful broth that tastes like you fussed over it all day. If you want a cozy, dependable soup that practically cooks itself, this one belongs in your rotation.
What Makes This Special
This crockpot take keeps the spirit of classic Italian wedding soup—hand-rolled meatballs, savory broth, and greens—without babysitting the stove. Slow cooking builds flavor while keeping the meatballs juicy and delicate.
The result is a balanced bowl: rich from Parmesan and herbs, bright from fresh greens, and satisfying from the pasta.
It’s also flexible. You can use turkey, chicken, beef, or a mix for the meatballs. You can swap spinach for escarole or kale, and choose your favorite small pasta.
It’s easy to scale up for a crowd and just as easy to freeze for an effortless future meal.
What You’ll Need
- For the meatballs:
- 1 pound ground chicken, turkey, beef, or a mix
- 1/2 cup breadcrumbs (plain or Italian)
- 1/3 cup grated Parmesan or Pecorino Romano
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional: 1–2 tablespoons milk for extra tenderness
- For the soup:
- 1 tablespoon olive oil (optional, for sautéing aromatics)
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3/4–1 cup small pasta (acini di pepe, orzo, or ditalini)
- 4–5 cups fresh spinach or 3 cups chopped escarole (packed)
- Juice of 1/2 lemon (optional, for brightness)
- Extra grated Parmesan, for serving
Step-by-Step Instructions
- Mix the meatballs: In a bowl, combine ground meat, breadcrumbs, cheese, egg, garlic, parsley, Italian seasoning, salt, pepper, and milk (if using). Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
- Form the meatballs: Roll into small, bite-size balls—about 1 inch or slightly smaller.
You should get 30–40 meatballs, depending on size.
- Optional sear: For deeper flavor, quickly brown the meatballs in a skillet with a little olive oil, turning gently. You don’t need to cook them through—just a light crust. This step is optional but adds richness.
- Layer the aromatics: Add onion, carrots, and celery to the crockpot.
If you prefer softer veggies, you can sauté them in a skillet first with olive oil for 3–4 minutes, then transfer to the crockpot.
- Add broth and seasonings: Pour in chicken broth. Add bay leaf, Italian seasoning, and a pinch of salt and pepper. Stir.
- Add meatballs: Place the meatballs gently into the crockpot.
They’ll finish cooking in the broth and infuse it with flavor.
- Slow cook: Cook on Low for 4–5 hours or on High for 2–3 hours, until the meatballs are cooked through and the vegetables are tender.
- Add pasta: Stir in the small pasta. Cook on High for 15–20 minutes, or until the pasta is just al dente. Keep an eye on it so it doesn’t overcook.
- Finish with greens: Add spinach or escarole and stir.
Cook for another 2–5 minutes, just until wilted and vibrant.
- Brighten and serve: Remove the bay leaf. Add lemon juice if you like. Taste and adjust salt and pepper.
Serve hot with extra Parmesan.
Keeping It Fresh
Leftovers keep well for 3–4 days in the fridge. The pasta will absorb broth as it sits, so you may want to store cooked pasta separately and add it to each serving. If the soup thickens, stir in a splash of broth or water when reheating.
To freeze, skip the pasta and greens.
Freeze the soup with cooked meatballs and vegetables up to 3 months. Thaw overnight in the fridge, bring to a simmer, then add fresh pasta and greens right before serving.
Health Benefits
- Lean protein: Using turkey or chicken keeps it light while providing essential protein for muscle repair and satiety.
- Vegetable-rich: Carrots, celery, onion, and leafy greens add fiber, vitamins A and K, potassium, and antioxidants.
- Bone-warming broth: A broth-based soup is hydrating and lower in calories than cream-based options, while still feeling satisfying.
- Balanced meal: Meatballs, veggies, and pasta create a complete bowl with carbs, protein, and micronutrients.
- Custom sodium control: Using low-sodium broth and seasoning to taste helps manage salt intake.
Pitfalls to Watch Out For
- Overcooking the pasta: Add pasta near the end. It cooks fast and can turn mushy if left too long.
- Dense meatballs: Don’t pack the meat too tightly.
Mix gently and consider adding a tablespoon or two of milk for tenderness.
- Flat flavor: Season in layers. Taste the broth before adding pasta and again before serving. A squeeze of lemon and extra Parmesan can wake up the flavors.
- Greasy broth: If using beef or a fattier mix, skim excess fat from the top before adding pasta and greens.
- Salty soup: Use low-sodium broth, then add salt at the end.
Cheese also adds saltiness, so taste as you go.
Recipe Variations
- Classic escarole version: Swap spinach for chopped escarole for a more traditional, slightly bitter green that balances the richness.
- Mini tortellini twist: Replace the small pasta with cheese tortellini. Add it at the end and cook just until tender.
- Gluten-free: Use gluten-free breadcrumbs and pasta, or skip pasta and add diced potatoes for a cozy alternative.
- Herb-forward: Add fresh dill or basil at the end for a bright, garden-fresh note.
- Spicy kick: Stir in a pinch of red pepper flakes or use Italian sausage for part of the meat.
- Extra-veg: Add sliced mushrooms, zucchini, or a handful of peas in the last 10 minutes of cooking.
- Cheesy finish: Serve with a Parmesan rind simmered in the broth for extra depth, removing it before serving.
FAQ
Can I make the meatballs ahead of time?
Yes. Roll them and refrigerate for up to 24 hours, or freeze on a sheet pan, then transfer to a bag.
Add frozen meatballs directly to the crockpot and extend cooking by about 30–45 minutes.
What pasta works best?
Acini di pepe is the classic choice, but orzo or ditalini work well too. Choose a small shape that cooks evenly and won’t overwhelm the meatballs.
Do I have to sear the meatballs?
No. They cook fine directly in the broth, and they’ll be very tender.
Searing adds a bit of browning and richer flavor, but it’s optional.
How can I make it dairy-free?
Skip the Parmesan in the meatballs and use dairy-free breadcrumbs. Add extra herbs and a splash of olive oil to keep the meatballs moist.
Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess water, then add it at the end just like fresh spinach.
Start with about 1 cup of frozen chopped spinach and adjust to taste.
How do I avoid mushy leftovers?
Cook the pasta separately and add it to each bowl when serving. Store pasta and soup in separate containers to keep the texture just right.
Is this safe to leave on Low all day?
Yes, but avoid overcooking the pasta and greens. Let the broth, veggies, and meatballs go on Low, then add pasta and greens when you get home and cook just until tender.
In Conclusion
Crockpot Italian Wedding Soup is comfort food made simple.
With tender meatballs, silky greens, and tiny pasta in a savory broth, it checks all the boxes for a satisfying meal. It’s easy to prep, friendly to weeknights, and adaptable to your tastes and pantry. Keep it classic or make it your own—the result will be warm, hearty, and delicious every time.
Crockpot Italian Wedding Soup
- Total Time: 320 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A hearty and comforting Italian wedding soup made effortlessly in a crockpot with tender meatballs, fresh greens, and tiny pasta.
Ingredients
- 1 pound ground chicken, turkey, beef, or a mix
- 1/2 cup breadcrumbs (plain or Italian)
- 1/3 cup grated Parmesan or Pecorino Romano
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1–2 tablespoons milk (optional)
- 1 tablespoon olive oil (optional, for sautéing)
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3/4–1 cup small pasta (acini di pepe, orzo, or ditalini)
- 4–5 cups fresh spinach or 3 cups chopped escarole (packed)
- Juice of 1/2 lemon (optional)
- Extra grated Parmesan, for serving
Instructions
- In a bowl, combine ground meat, breadcrumbs, cheese, egg, garlic, parsley, Italian seasoning, salt, pepper, and milk (if using). Mix gently until just combined.
- Roll into small, bite-sized meatballs (about 1 inch in size).
- Optional: Brown meatballs in a skillet with olive oil for deeper flavor.
- Add onion, carrots, and celery to the crockpot.
- Pour in chicken broth and add bay leaf, Italian seasoning, and a pinch of salt and pepper. Stir.
- Gently place the meatballs into the crockpot.
- Slow cook on Low for 4–5 hours or on High for 2–3 hours.
- Stir in small pasta and cook on High for 15–20 minutes until al dente.
- Add spinach or escarole and stir for another 2–5 minutes until wilted.
- Remove bay leaf, add lemon juice, and adjust seasoning before serving with extra Parmesan.
Notes
Leftovers keep well for 3–4 days, store pasta separately for best texture. For freezing, skip the pasta and greens.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Printable Recipe Card
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