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Slow-Cooker Italian Wedding Soup

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by: Macheesmo
Created Sep 15, 2017
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This slow-cooker version of classic Italian wedding soup is the perfect recipe to ease you into sweater weather. It starts with extra-easy frozen meatballs (what did we do before those?) and then it’s hands off, because your slow cooker does all the work for you. Mangia!

More About This Recipe

  • Believe it or not, it’s almost fall, and this slow-cooker Italian wedding soup is the perfect introduction to chilly weather and soup season. It’s a warming meal, but it’s also light enough to not weigh you down too much. Also, it’s stupidly simple to make and cooks while you’re doing something else. Just toss all the ingredients in a slow cooker except the spinach (which will overcook if you let it cook for hours). Then set it on high and forget it for a few hours! At the end of the day, this is humble comfort food at its best. Easy to make, even easier to eat, and ready when you want it to be ready. Also, speaking from experience, little kids like this soup a lot. It’s got interesting pieces in it that they can pick out and the flavors are simple and delicious.

Slow-Cooker Italian Wedding Soup

  • Prep Time 10 min
  • Total 4 hr 0 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 white onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 cup sliced mushrooms
  • 14-16 oz frozen mini meatballs
  • 2 bay leaves
  • 2 cartons (32 oz each) Progresso™ chicken broth
  • 1/2 cup orzo pasta
  • 4-5 oz fresh baby spinach
  • Salt and pepper

Instructions

  • Step 
    1
    Add all ingredients except baby spinach to a large slow cooker.
  • Step 
    2
    Cook on high heat for about 4 hours until pasta is tender and soup is done.
  • Step 
    3
    A few minutes before serving, add baby spinach and stir to wilt. Season soup with salt and pepper. Serve hot.

Nutrition

No nutrition information available for this recipe

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