Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2007

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

184 calories; calories from fat 31%; fat 6.3g; saturated fat 1.7g; mono fat 2.8g; poly fat 1.6g; protein 12.9g; carbohydrates 19.4g; fiber 3.3g; cholesterol 33mg; iron 2mg; sodium 648mg; calcium 67mg.
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