Cozy Comfort in a Bowl: Sausage and Escarole Soup

Welcome to the heartwarming world of Sausage and Escarole Soup, where each spoonful is a symphony of flavors and textures. As the seasons change and the air becomes crisp, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. Join me as we explore the depths of this delicious recipe, filled with savory sausage, vibrant escarole, and a medley of aromatic herbs and spices. Let’s dive in and discover the magic of homemade soup!

Get ready to cozy up with a bowl of Sausage and Escarole Soup. This hearty and satisfying dish combines the robust flavors of Italian sausage, tender escarole, and savory broth for a truly comforting experience. Whether you’re craving a simple weeknight meal or hosting a gathering with loved ones, this soup is sure to impress. Let’s gather our ingredients and embark on a culinary journey filled with warmth and flavor!

Sausage and Escarole Soup

Indulge in the warmth and comfort of Sausage and Escarole Soup. With its rich flavors and wholesome ingredients, this soup is the perfect way to nourish your body and soul during the colder months. So grab your soup pot and get ready to savor every spoonful of this delicious homemade creation!

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Course Soups

Ingredients

1 lb Italian sausage casings removed
1 onion diced
3 cloves garlic minced
1 bunch escarole chopped
6 cups chicken or vegetable broth
1 can 14 oz diced tomatoes
1 can 15 oz cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Grated Parmesan cheese for serving
Crusty bread for serving

Instructions

In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up into small pieces with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Return the cooked sausage to the pot, along with the chopped escarole, chicken or vegetable broth, diced tomatoes (with their juices), cannellini beans, dried oregano, and dried thyme. Stir to combine.
Bring the soup to a simmer, then reduce the heat to low and let it cook, uncovered, for about 15-20 minutes to allow the flavors to meld together.
Season the soup with salt and pepper to taste. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve with crusty bread for dipping.