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

This one-dish meal makes it to the table in less than 30 minutes. Use spicy Italian sausage for extra heat and Asiago cheese for a nutty finish.

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.

Ratings & Reviews

Lolly49's Review

October 16, 2010
One of my favorites! Use hot italian sausage for extra spice. I usually omit the pasta and add a can of drained & rinsed white beans or chickpeas instead only because we like firm pasta and the pasta tends to be mushy in the leftovers (there are only two of us).

mamakrup's Review

November 03, 2009
Love this soup. I've used both the spicy sausage and regular. Have also changed out escarole for endive and kale. Any hearty green will do. Use a can of diced tomatoes instead of fresh.