Slow Cooker Italian Wedding Soup

A great recipe -- freezes well too!

I loved this recipe - definitely a keeper. It's easy to put together, and the long time in the slow cooker gives the broth a beautiful, complex flavor. As others have said, do not omit the Parmesan rind, it adds so much. I took the sausage and rolled it into tiny balls, which cooked it uniformly and gave it the wedding soup "look." Absolutely delightful recipe.

We made this recipe for the first time and will be making it again. We used homemade veggie stock instead and orzo was the smallest pasta. We probably could have increased that to a cup. I was surprised at how perfectly firm the carrot still were after all that cooking time. We really recommend this recipe!

I thought this was brilliant! I was worried the onion and sausage would be too much - they weren't. I used kale and mini macaroni noodles - next time I would use more pasta. We detected no oil from the sausage. A perfect winter meal. Would 100% make again.

Excellent recipe, very forgiving. I didn't have time for all the different timings with different ingredients plus wasn't sure exactly when dinner was going to be, so just put everything in the slow cooker right at the beginning. I couldn't find any Parmesan rind, but made grated Parmesan available for sprinkling on top when serving. I used hot Italian sausage. Skimmed extra fat from the surface before serving. YUM. Got rave reviews.

This was SO GOOD. My new favorite soup. My only tweak would be to saute the onions before adding to the crock pot if you have the time - they were still almost crunchy at the end. Don't skip the parmesan rind! Start small with the salt you add.

Made this yesterday exactly as written except that I sauteed the onion, carrots, etc in my Instant Pot before slow cooking it. Also used Beyond Burger sweet Italian sausage and gluten free orzo. It is delicious and hearty, and I will definitely be making it again.

Delightful!! I use fresh , fried white onions instead of onion pulver.

Made this for my book club and it was a huge hit. I used the authors suggestion of buying sausages and removing the casings and it worked beautifully. Use collards and was able to find gluten free stelline to include. Agree the Parm rind is essential.

this turned out really tasty! I substituted half a cup of the broth for some wine. I agree with the comments about it being oily - however I got around this by chilling the soup and then scraping off the solidified fat. worth it. I think, for how easy it was to make the “meatballs” just by pinching rounds of sausage into the soup. I will make this again!

I made it exactly as the recipe was written, using spicy italian sausage. I thought the soup ended up very greasy, maybe would have been better to substitute 1/2 lean ground beef or turkey for part of the sausage. I wouldn't make this again.

I converted to Instant Pot: Sauté celery, onion, and carrots until fragrant ~3 min. Add remaining ingredients except kale ending with pasta and pinched/sliced sausage. Cook on high pressure 5 min., natural release 10 min., quick release.

I used my insta pot for all of step one adding all ingredients as directed in this step and selecting the “soup” option for 30 min. After depressurization I added sausage and escarole and cooked as a slow cooker on high for one hour. I cooked the ditalini separately and then added. The family loved it as did I. A keeper

Here’s my no-recipe recipe that takes 30 minutes, not 7 hours: sauté the aromatics in some EVOO. Add the broth and Pam rind, cover and simmer for 20 minutes until the carrots are soft. Add a couple of handfuls of frozen “soup meatballs” that many Italian-import stores sell by the bag, already cooked. Bring to a boil, add the pasta and cook for 10 minutes, max. When pasta is al dente, add a few handfuls of tender baby greens (spinach, arugula) and cook briefly until wilted. Done!