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Italian wedding soup has many variations, but it is characterized by a rich broth, hearty greens and bite-sized meatballs. It’s a beloved part of the Italian-American canon, derived from minestra maritata, or married soup, which is not a soup served at weddings, but meaning that meat and vegetables are joined together. For this easy slow cooker version, instead of taking the time to make meatballs, use loose Italian sausage rolled into balls. (If you can’t find loose sausage, buy it in casings and then just cut the casings open, discard them and use the meat inside.) Italian wedding soup often features a small pasta, like couscous or ditalini, which makes for a heartier, less brothy soup. If you are using the optional pasta, use 7 cups of broth instead of 6. 

• 6 large garlic cloves, smashed and chopped
• 2 large carrots, halved lengthwise if thick, sliced
• 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
• 1/4 teaspoon red-pepper flakes, plus more to taste
• Juice of 1/2 lemon (about 2 tablespoons), plus more to taste
• Fine kosher salt and black pepper
• 5 ounces hearty winter greens, such as kale, escarole or collard greens  (about 1 small bunch or 1 clamshell container), tough ribs and stems removed, roughly chopped 
• 1 pound sweet or hot raw Italian sausage, loose or removed from casings
• 1/2 cup small pasta, such as pearl couscous, ditalini or stelline, optional
• Grated Parmesan, for topping, optional

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