Italian Wedding Soup with Sausage Meatballs

Total cook time: 55 minutes | Prep time: 15 minutes
2 servings

Recipe courtesy of Brooke Williamson

This recipe is sponsored by Ziploc®


  • 2 ½

    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


  • 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. 


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