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Community Recipe
from [carolafallon]
Sausage and Escarole Soup

Sausage and Escarole Soup

Delicious, quick and easy

  • Yield: 6 servings


  • 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.

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Sausage and Escarole Soup Recipe