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Italian wedding soup dump and go
Stroller Envy

Slow Cooker Italian Wedding Soup with Ditalini

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Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 16 oz fully cooked Italian-style meatballs refrigerated or thawed in refrigerator, about 1 inch each
  • 6 cups low-sodium chicken broth
  • 2 carrots thinly sliced
  • 2 celery stalks thinly sliced
  • 1 small onion diced
  • 1 teaspoon Italian seasoning
  • 6 oz dry ditalini
  • 4 cups baby spinach
  • 1/4 cup grated Parmesan

Method
 

  1. Combine meatballs, broth, carrots, celery, onion and Italian seasoning in a 6-quart slow cooker. Cover; cook on low 4 hours until vegetables are tender and meatballs reach 165°F.
  2. Boil ditalini separately according to package directions; drain.
  3. Stir spinach into soup; cover 3–5 minutes until wilted. Divide pasta among bowls; ladle soup over it and sprinkle with Parmesan.

Notes

Equipment: 6-quart slow cooker, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Store pasta and soup separately so the pasta does not absorb the broth.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.