This Crock Pot Italian Wedding Soup is a great soup for crisp fall evenings. It’s the most delicious version of Italian Wedding Soup I’ve ever made.
It also happens to be my favorite Italian soup!
I have never had chicken in it before and it was a nice addition. I used thighs for the cooked chicken. This would be great for leftover chicken.
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Crock Pot Italian Wedding Soup
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
This soup is so good! You might want to double the recipe because it also freezes very well.
Course:
Main Course
Cuisine:
Italian
Keyword:
Crock Pot Italian Wedding Soup
Servings: 6
Calories: 365 kcal
Ingredients
- 16 1/2 ounces frozen meatballs
- 6 cups chicken broth
- 1 cup cooked chicken chopped
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 2 ounces frozen chopped spinach defrosted
- garlic salt to taste
- pepper to taste
- 1/2 cup romano cheese
- 1/4 cup acini di pepe pasta small pasta
Instructions
-
Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
-
Combine rest of ingredients except pasta in crock pot and cook all day on low.
-
Add the pasta during the last hour of cooking.
-
Freezes well.
Enjoy!
Up Next:
Slow Cooker Ham and Lentil Stew
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by mary winecoff
Photo by Calee