This is a sponsored conversation written by me on behalf of Barilla® and Johnsonville®. The opinions and texts are all mine
You know I’m all about easy recipes, especially those that cook all by themselves and are inexpensive to make! If you’re up for an amazing dinner idea you’ve got to try this easy Italian Wedding Soup recipe. It cooks in your crockpot and costs less than $10, definitely one of our very favorite crockpot recipes ever!
Seriously, THIS is my all-time favorite soup! Especially when the weather cools down I love to throw a few items into my crockpot and have it ready when we are all ready to eat dinner. I also call it a real win because everyone in my family gobbles it up AND it only costs about $10 for the entire recipe! Let me show you how easy this Italian Wedding Soup recipe is to make.
These are a few of the basic ingredients you will need, plus some chicken stock and you’re set…easy, right??!! I have used a few different types of Barilla pasta including mini Penne pasta and this fun star-shaped Pastina, either one works fantastic, it just depends on my mood that day. 😉 You’ll need an onion and carrots from the produce aisle of Kroger (or your local Kroger banner store), and if you want to add some greenery pick up a small bunch of escarole (looks like lettuce) to add at the end as well. Johnsonville Mild Italian Sausage is incredible for this soup because it’s packed with flavor which amplifies the yumminess of this soup.
First we’re going to prep everything that will then go into our slow cooker. Cut your carrots, dice your onion, and take the casing off of all 6 of your Johnsonville sausages. I then make meatballs just like I would make my meatloaf, except I shape them into small, spoon-sized bites and cook them either on a baking sheet or put 1 meatball into each hole of my mini muffin pan! It’s a great flavor “swap” from using ground beef because it adds an incredible flavor that permeates throughout the soup. Once all that is done you’re going to add it all (excluding your Barilla pasta and escarole) into your slow cooker with your chicken broth.
Then about 20 minutes before you’re ready to serve your Italian Wedding Soup add your choice of noodles, and if you choose to add escarole add it now too. You want to add it right before it’s being served to maintain the great al dente taste Barilla offers…it makes this totally incredible (you can even ask my kids, it’s their favorite!). After all, it’s Italy’s #1 choice of pasta so it’s perfect for this Italian soup. 😉
Here’s the entire easy Italian Wedding Soup recipe so you can print it out & see how I make it:
Easy Italian Wedding soup recipe
- 64 oz. chicken broth
- 1/2 diced onion
- 2-3 carrots, sliced
- 1 cup Barilla Pastina Pasta or 1.5 c. Mini Penne Pasta
- 1 small bunch escarole
- 1 pkg. Johnsonville Mild Italian Sausage
- 1 egg
- 1 tsp. minced garlic
- 2 tbsp. grated parmesan
- 1/2 c. bread crumbs
- First add chicken broth to your slow cooker. Chop your carrots into similarly sized pieces and dice onion, add to crockpot. Remove casing from sausages. Add sausage meat, egg, garlic, parmesan (optional), and bread crumbs into a bowl and mix well. Create small meatballs that are about teaspoon sized and cook on a cookie sheet or put 1 meatball into each hole of your mini muffin pan (I do it this way) in the oven for about 15 minutes at 350 degrees. Once cooked add to crockpot and cook for approx 6-8 hrs. on low. About 15-20 min. before serving add pasta and chop about 10 pieces of escarole (I just use dark ends) into strips and add that too. Serve!
It really is one of our go to meals and I always have the ingredients in my cupboard so when I know we’re going to be out and about all day long I can throw it all together and have it ready when we get home. All I usually have to pick up are the perishables at Kroger for just a few dollars and we’re set! Let me know what your family thinks of our easy Italian Wedding Soup recipe.