Italian Sausage and Escarole Soup – it’s more than just a meal; it’s a hug in a bowl. One of my fondest memories is making this soup with my grandmother, Nonna Elena. She always said, 'The best soup is made with love and patience.' And boy, was she right! The rich, savory broth, the slightly bitter escarole, and the hearty Italian sausage create a symphony of flavors that warm you from the inside out. My Nonna didn't measure much, so sometimes it was a little of this, a little of that...and it always turned out magnifico! This soup is a testament to those memories, and I'm excited to share my version with you. It's pretty close to hers, I think, although I could never truely copy her cooking! What does this mean for you? It means a comforting, flavorful experience that brings a bit of Italian warmth to your kitchen. Lets get started, shall we?
Escarole might sound a bit intimidating if you haven't worked with it before, but trust me, it's super easy. It's a leafy green with a slightly bitter flavor that balances perfectly with the richness of the sausage and broth. If you're not a fan of escarole, no worries! You can totally swap it out for spinach or kale. One time, I was out of escarole and used Swiss chard instead – it was surprisingly delicious! I know how difficult it can be to try something new, but give it a shot – you might just discover your new favorite soup. So, are you ready to embark on this culinary adventure with me? I hope the answer is YES!
Required Equipments
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Ladle
Italian Sausage and Escarole Soup: Frequently Asked Questions
Italian Sausage and Escarole Soup
Hearty and flavorful Italian Sausage and Escarole Soup is a comforting dish that combines savory sausage, slightly bitter escarole, and cannellini beans in a rich broth. This easy-to-make soup is perfect for a cozy weeknight dinner.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Sausage: Remove the sausage from its casing (if applicable). In a large pot or Dutch oven, brown the sausage over medium-high heat, breaking it up with a wooden spoon as it cooks. Cook until the sausage is no longer pink and slightly browned, about 5-7 minutes. Drain any excess grease. Nobody likes a greasy soup!
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes. The aroma should fill your kitchen – a truly happy moment!
- Add Broth and Beans: Pour in the chicken broth and add the cannellini beans (drained and rinsed). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Incorporate Escarole: Add the chopped escarole to the pot. Stir it in and cook until the escarole is wilted and tender, about 5-7 minutes. Don't overcook, we want to keep that vibrant green color!
- Season and Simmer: Season the soup with salt, black pepper, and Italian seasoning to taste. Remember, taste as you go! Simmer for another 5-10 minutes to allow the flavors to fully develop.
- Adjust Consistency: If the soup is too thick, add a little more chicken broth to reach your desired consistency. If it's too thin, you can simmer it for a bit longer to reduce the liquid.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese, if desired. A little crusty bread on the side is a fantastic touch.
📝 Notes
- For a spicier version, add a pinch of red pepper flakes.
- Garnish with a drizzle of olive oil and grated Parmesan cheese.
🍎 Nutrition
Calories: 350 kcal
Protein: 20g
Fat: 20g
Carbohydrates: 30g
Fiber: 8g
Calcium: 150mg
