Slow Cooker Italian Wedding Soup

I typically do not gravitate toward "broth-y" soups. I like my soups creamy and hearty.

 

Our little family of four has been under the weather for over a week with colds, and yesterday was dreary and cool. I grabbed my new 365 Slow Cooker Suppers cookbook and found this recipe.

 

This soup is amazing! My husband said it is his favorite soup ever. That is saying a LOT coming from my picky-soup-eating husband :)

 

This soup had SO much more flavor than I was expecting.

 

I used gluten-free fusilli pasta and it turned out perfect. We had this with homemade gluten-free bread. This is the perfect comfort food!

 

 

 

Slow Cooker Italian Wedding Soup (recipe source)

 

1 lb. Italian-style frozen meatballs

1 onion, diced

1 cup chopped baby carrots

1/2 cup sliced celery

4 garlic cloves, minced

6 cups chicken broth

1 Tbsp dried Italian seasoning

1/2 cup elbow pasta (I used gluten-free fusilli)

2 cups fresh spinach

freshly grated parmesan cheese (optional)

 

In a 6-qt slow cooker, place meatballs, carrots, celery, onions, and garlic. Add chicken broth and stir in Italian seasoning. Cook on LOW 7 to 8 hours.

 

Stir in uncooked pasta and spinach. Recover and cook on HIGH for 30 minutes.

 

Serve with parmesan cheese.