Yield
6 servings (serving size: 1 1/3 cups soup and 1 teaspoon cheese)

How to Make It

Remove casings from sausage. Heat oil in a Dutch oven over medium-high heat. Add sausage, onion, and garlic; cook 4 minutes, stirring to crumble. Stir in 1 cup water and next 5 ingredients (through broth); bring to a boil. Reduce heat; stir in escarole. Simmer 10 minutes or until escarole and pasta are tender. Top with cheese.

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