Ziploc Endurables with Brooke Williamson
Recipe courtesy of Brooke Williamson

Italian Wedding Soup with Sausage Meatballs

Getting reviews...
  • 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.



Special equipment:
a 32-ounce reusable oven-safe silicone container, such as Ziploc® Endurables™ Medium Container
  1. 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.
  2. Preheat the oven to 400 degrees F.
  3. 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.
  4. 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.