Slow Cooker Italian Wedding Soup
Italian Wedding Soup is a timeless dish that combines a flavorful broth, tender meatballs, and hearty greens. With numerous variations, its core elements—meat, vegetables, and aromatic herbs—are traditionally harmonized in a savory, satisfying blend. Derived from the Italian "minestra maritata," or "married soup," the term refers to the perfect marriage of meat and vegetables, not a wedding celebration itself. This comforting dish has become a staple of Italian-American cuisine, and making it in a slow cooker enhances its depth of flavor with minimal effort.
Ingredients
- 6 large garlic cloves smashed and chopped
- 2 large carrots sliced (halved lengthwise if thick)
- 2 celery stalks sliced
- 1 yellow or red onion minced
- 1 Parmesan rind optional
- 1 large sprig fresh rosemary or 1 teaspoon dried rosemary
- 7 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon red-pepper flakes adjust to taste
- Juice of ½ lemon about 2 tablespoons, plus more for taste
- Kosher salt and black pepper to taste
- 5 ounces hearty winter greens such as kale, escarole, or collard greens, tough ribs and stems removed, roughly chopped
- 1 pound raw Italian sausage sweet or hot, removed from casings
- ½ cup small pasta optional, such as pearl couscous, ditalini, or stelline
- Grated Parmesan for topping (optional)
Instructions
- Step 1
- In a 6- to 8-quart slow cooker, combine the garlic, carrots, celery, onion, 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 the ingredients together and cook on low for approximately 6 hours, until the carrots are tender and the flavors have fully melded.
- Step 2
- Increase the heat to high, then remove the lid. Add the chopped greens, stirring gently to incorporate. Pinch the sausage into small 1-inch pieces and drop them into the soup, submerging them in the broth. Replace the lid and cook for an additional hour, or until the sausage is thoroughly cooked. If using pasta or couscous, stir it in 40 minutes after the sausage has been added, and cook for another 20 minutes.
- Step 3
- Once the soup is finished cooking, discard the Parmesan rind and rosemary stem. Taste the soup and adjust the seasoning, adding more salt, black or red pepper, or lemon juice as desired. Serve the soup topped with grated Parmesan, if preferred.
- Tip
- Parmesan rinds, often available at well-stocked grocery stores alongside grated Parmesan, provide a cost-effective way to deepen the flavor of soups. These rinds can be stored in the freezer indefinitely, and there's no need to thaw them before use.