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+ servings

Italian Wedding Soup (Slow Cooker)

Marla Hingley
For low carb, replace breadcrumbs with almond flour, and omit the noodles
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Servings 6



  • 1 lb GF mild Italian sausuage casings removed
  • 1/2 cup GF dried breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup milk or milk alternative
  • 1 egg
  • 1/2 tsp dried basil
  • 1/2 tsp pepper
  • 1/4 tsp garlic salt


  • 6 cups hot GF chicken broth
  • 1 Tbsp tomato paste
  • 1 clove garlic minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup GF mini pasta shells or GF orzo
  • 1 lemon sliced 1/4" thick
  • 10 oz baby spinach leaves Swiss chard or escarole, chopped (about 1 cup chopped, loosely packed)

Garnish Suggestions

  • Lemon slices
  • Grated Parmesan
  • Chopped fresh basil


  • For meatballs, combine all ingredients until thoroughly mixed. Shape into marble-size balls (1/2 Tbsp) and place on a lined baking sheet.
  • Pour hot chicken broth into slow cooker, and whisk in tomato paste, garlic and pepper flakes. Add meatballs and cook on high for 2.5-3 hours. Raw meats cooked in slow cooker may still retain a pink colored inside even when fully cooked. Use an instant read thermometer to ensure that meatballs are above 165°F.
  • Twenty minutes before serving, toss 4 lemon slices into slow cooker.
  • In a large pot, boil pasta until tender.
  • Just before serving, discard lemon slices, then add cooked pasta and spinach to slow cooker. Heat for 1 minute then serve.
  • If desired, put a fresh lemon slice into each bowl and garnish with grated Parmesan.


-Makes about 60 meatballs. May want to divide meatball recipe in half if you only want 5-8 meatballs/serving.
-You can make and freeze the meatballs ahead of time, just be sure to thaw them out before adding to slow cooker.
Tried this recipe?Let us know how it was!