Slow Cooker Italian Wedding Soup

By Sarah DiGregorio

Updated Oct. 11, 2023

Slow Cooker Italian Wedding Soup
Armando Rafael for The New York Times. Food Stylist: Mariana Velasquez.
Total Time
7 hours and 20 minutes
Prep Time
20 minutes
Cook Time
7 hours
Rating
4(355)
Comments
Read comments

Italian wedding soup has many variations, but it is characterized by a rich broth, hearty greens and bite-sized meatballs. It’s a beloved part of the Italian-American canon, derived from minestra maritata, or married soup, which is not a soup served at weddings, but meaning that meat and vegetables are joined together. For this easy slow cooker version, instead of taking the time to make meatballs, use loose Italian sausage rolled into balls. (If you can’t find loose sausage, buy it in casings and then just cut the casings open, discard them and use the meat inside.) Italian wedding soup often features a small pasta, like couscous or ditalini, which makes for a heartier, less brothy soup. If you are using the optional pasta, use 7 cups of broth instead of 6. 

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Ingredients

Yield:5 to 6 servings
  • 6large garlic cloves, smashed and chopped
  • 2large carrots, halved lengthwise if thick, sliced
  • 2celery stalks, sliced
  • 1yellow or red onion, minced
  • 1Parmesan rind, optional 
  • 1large sprig fresh rosemary or 1 teaspoon dried rosemary
  • 7cups chicken broth 
  • 1tablespoon olive oil
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • ¼teaspoon red-pepper flakes, plus more to taste
  • Juice of ½ lemon (about 2 tablespoons), plus more to taste
  • Fine kosher salt and black pepper
  • 5ounces hearty winter greens, such as kale, escarole or collard greens  (about 1 small bunch or 1 clamshell container), tough ribs and stems removed, roughly chopped 
  • 1pound sweet or hot raw Italian sausage, loose or removed from casings
  • ½ cup small pasta, such as pearl couscous, ditalini or stelline, optional
  • Grated Parmesan, for topping, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

456 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 23 grams protein; 1097 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 6- to 8-quart slow cooker, combine the garlic, carrots, celery, onion, Parmesan rind, rosemary, chicken broth, olive oil, onion and garlic powders, red-pepper flakes, lemon juice, 1½ teaspoons salt and several generous grinds of black pepper. Cook on low until the carrots are tender and the flavors have blended, about 6 hours.

  2. Step 2

    Increase the heat to high and remove the lid. Stir in the greens. Pinch the sausage into 1-inch pieces and drop them into the soup, gently submerging them. Replace the lid and cook until the sausage is cooked through, about 1 hour. If using the couscous or pasta, stir it in 40 minutes after you have added the sausage, and cook for 20 minutes.

  3. Step 3

    Remove the Parmesan rind and rosemary stem and discard. Taste the soup and add more salt, black or red-pepper or lemon juice, if you like. Serve topped with Parmesan, if desired.

Tip
  • Many stores that sell grated Parmesan also sell Parmesan rinds, which are an affordable way to infuse rich flavor into any soup. Ask at the cheese counter of any well-stocked grocery store. The rinds can be kept in the freezer indefinitely and there’s no need to defrost them before using.

Ratings

4 out of 5
355 user ratings
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Comments

Richard L. Floyd

This is a terrific recipe. Sarah Di Gregorio is a conjurer with a slow cooker, and her cookbook “Adventures in Slow Cooking” is well worth having. This soup has delicious complex broth. The carrots are still firm. I was skeptical about the sausage and had to resist the impulse to put an egg and some crumbs in it, but it worked. I used good sweet Italian sausage. I used kale, not my favorite, but it was soft and added nice notes. Don't skip the Parmesan rind if you can help it.

mcrgrrl

Delicious! This is so much simpler than my standard version, which involves making and frying little meatballs first, and honestly the outcome is just as good. Never miss one of SDG's recipes, they are amazing. Agree with the other review, DO NOT SKIP THE PARM RIND, it really makes the flavor spectacular. You can get away with 5h for the veggie step with no ill effects.

Edward Baker

Very good recipe of a great soup. Lots of "optionals" in the recipe. DON´T OPT OUT, go for the optionals, they are very necessary.

Molly

Even a hit with picky teens! Made with veg sausage sautéed slightly since needed to serve after kid sports. Cooked 4 hours on high, added collards, orzo, and sautéed to acclaims around the table. A bonus kid even asked I send the recipe to his mom. Kudos on recipes that fit real life!

Heather

An instant family hit! It’s so easy to throw together and so delicious. Made as written and wouldn’t change a thing.

Lorettalib

I made this recipe as written. And it was really good. I used chicken sausage. Will make this again and again.

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