Sausage and Escarole Soup
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- 3/4 lb sweet Italian sausage, casings removed
- 1/2 large onion diced
- 3 carrots peeled and diced
- 2 cloves garlic sliced
- 1/4 teaspoon red pepper flakes
- 1 head escarole trimmed and chopped
- 48 ounces fat free chicken broth
- 1 can cannelli beans drained and rinsed
- Parmesan cheese for serving
- 1. Heat a large pot (not nonstick) over medium-high heat. Crumble in sausage. Cook, stirring 5 minutes, until browned, breaking apart large pieces with a wooden spoon. Remove to a plate with a slotted spoon.
- 2. Reduce heat to medium. Add onion and carrots. Cook 5 minutes. Stir in garlic, red pepper flakes and escarole. Cook stirring 2 minutes.
- 3. Pour in chicken broth and bring to a simmer over high heat. Reduce heat to retain simmer. Cook 20 minutes. Return sausage to pot along with drained beans. Heat through. Serve sprinkled with Parmesan.
This recipe is a personal recipe added by carolafallon and has not been tested or endorsed by MyRecipes.
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Sausage and Escarole Soup Recipe at a Glance
- COURSE: Soups/Stews