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Community Recipe
from [carolafallon]
Sausage & Escarole Soup

Sausage & Escarole Soup

Not too spicy. Pat like this a lot

  • Yield: 6 servings


  • 3/4 lb sweet Italian sausage, casing removed
  • 1/2 large onion, diced
  • 6 carrots, peeled and diced
  • 2 cloves garlic, sliced
  • 1/4 teaspoon red pepper flakes
  • 1 head escarole, trimmed, chopped and rinsed
  • 48 ounces light chicken broth
  • 1 can Cannelini beans, drained and rinsed
  • Parmesan cheese, for serving


1. Heat a large pot (not nonstick). Crumble in sausage. Cook, stirring, 5 minutes, until browned, breaking apart large pieces. 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 and cook 20 minutes. Return sausage to pot along with drained beans. Heat through. Serve spinkled with Par. cheese, if desired

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Sausage & Escarole Soup Recipe