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Italian Wedding Soup recipe

Slow Cooker Italian Wedding Soup

Italian Wedding Soup is a beloved classic that unites a savory broth with tender meat and vibrant greens. Rooted in the Italian tradition of “minestra maritata,” meaning “married soup,” the name celebrates the perfect harmony between vegetables and meat rather than an actual wedding. Preparing it in a slow cooker allows the ingredients to gently meld, producing a deeply flavorful and comforting dish with minimal effort.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 21 minutes
Servings: 6 People
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot, casings removed
  • 7 cups chicken broth
  • 6 large garlic cloves smashed and finely chopped
  • 1 yellow or red onion minced
  • 2 large carrots sliced (halve lengthwise if thick)
  • 2 celery stalks sliced
  • 1 Parmesan rind optional
  • 1 large sprig fresh rosemary or 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon red-pepper flakes or to taste
  • Juice of ½ lemon about 2 tablespoons, plus more if needed
  • 5 ounces hearty winter greens such as kale escarole, or collard greens, ribs and stems removed, roughly chopped
  • ½ cup small pasta such as pearl couscous, ditalini, or stelline (optional)
  • Kosher salt and freshly ground black pepper to taste
  • Grated Parmesan cheese for serving optional

Method
 

  1. Combine and Slow Cook
  2. In a 6- to 8-quart slow cooker, place the garlic, onion, carrots, celery, Parmesan rind, rosemary, chicken broth, olive oil, onion powder, garlic powder, red-pepper flakes, lemon juice, kosher salt, and several grinds of black pepper. Stir well and cook on low for about 6 hours, until the vegetables are tender and the flavors are fully developed.
  3. Add Sausage and Greens
  4. Increase the heat to high and remove the lid. Stir in the chopped greens. Pinch the sausage into 1-inch pieces and gently drop them into the hot broth. Cover and cook for an additional hour, or until the sausage is thoroughly cooked. If including pasta or couscous, add it 40 minutes after the sausage and continue cooking for 20 minutes more.
  5. Finish and Serve
  6. Discard the Parmesan rind and rosemary stem. Taste the soup and adjust the seasoning with additional salt, black pepper, red-pepper flakes, or lemon juice as desired. Ladle into bowls and top with grated Parmesan, if preferred.

Notes

Parmesan rinds, available in many grocery stores, enrich the broth with a subtle, nutty flavor. Keep rinds frozen for long-term storage; they can be added directly to hot soups without thawing.