Italian Wedding Soup with Sausage Meatballs

Name: Italian Wedding Soup with Sausage Meatballs
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 servings
Ingredients: 2 1/2 cups chicken broth; 12 to 16 frozen cheese tortellini (about 3 ounces); Two 1-inch chunks Parmesan rind, plus freshly grated Parmesan cheese for garnishing; 1 large or 2 small sweet Italian sausage links (about 5 ounces), casing removed and meat rolled into small meatballs (about 1 teaspoon each); 1 cup thinly sliced escarole; Freshly ground black pepper and extra-virgin olive oil, for garnishing

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Level: Easy

Total: 55 min
Active: 15 min

Yield: 2 servings

This recipe is sponsored by Ziploc®. This soup is all about convenience at its finest, without having to sacrifice flavor. I always have a good chicken broth handy in my fridge, but with a few add-ins, we can repurpose humble ingredients into a well-rounded meal that’s ready at a moment's notice.

Level: Easy

Total: 55 min
Active: 15 min

Yield: 2 servings

Ingredients

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2 1/2 cups chicken broth

12 to 16 frozen cheese tortellini (about 3 ounces)

Two 1-inch chunks Parmesan rind, plus freshly grated Parmesan cheese for garnishing

1 large or 2 small sweet Italian sausage links (about 5 ounces), casing removed and meat rolled into small meatballs (about 1 teaspoon each)

1 cup thinly sliced escarole

Freshly ground black pepper and extra-virgin olive oil, for garnishing

Directions

Special equipment:

a 32-ounce reusable oven-safe silicone container, such as Ziploc® Endurables™ Medium Container

In a medium (32-ounce) reusable oven-safe silicone container, combine the chicken broth, tortellini, Parmesan rinds and sausage. Seal the container tightly and freeze until ready to use, up to 3 months.
Preheat the oven to 400 degrees F.
Unzip the container seal one-fourth of the way (so it is three-fourths of the way closed) and place the container standing up on a baking sheet. Bake until the sausage is cooked through and the broth is simmering slightly, 45 to 50 minutes.
Open the container carefully. Remove and discard the Parmesan rinds. Add the escarole and gently stir. Ladle the soup into 2 bowls, evenly distributing the tortellini, escarole and meatballs. Garnish with pepper, a drizzle of olive oil and grated Parmesan cheese.