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Escarole Sausage Soup

2015-09-24
  • Servings: 10
  • Prep Time: 15m
  • Cook Time: 50m
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Nutritional Info

This information is per serving.

  • Calories

    132
  • Total Fat

    8 g
  • Saturated Fat

    2 g
  • Cholesterol

    24 mg
  • Sodium

    434 mg
  • Potassium

    196 mg
  • Carbohydrates

    5 g
  • Dietary Fiber

    1 g
  • Sugars

    2 g
  • Protein

    8 g

Ingredients

  • 3/4 pound hot Italian sausage, cut into 1-in pieces
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 medium ribs of celery with leaves, chopped
  • 2 large potatoes, peeled and cubed (about 3 cups)
  • 1 can (16 ounces) tomatoes, cut up
  • 3 cups water
  • 3-1/2 cups chicken broth
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon each basil, oregano and salt
  • 1/4 teaspoon pepper
  • 1 pound escarole, trimmed and torn in bite size pieces (if you can't find escarole, chard, curly endive, kale or spinach all work well)
  • Grated Parmesan cheese

Method

Step 1

In a large pot brown sausage in oil. Remove with slotted spoon and drain.

Step 2

Add onion and sauté until tender. Add garlic and sauté 1 minute. Add sausage and remaining ingredients except escarole and cheese. Bring to a boil. Reduce heat. Cover and simmer for 40 minutes.

Step 3

Add escarole. Simmer for 5 minutes. Sprinkle with cheese before serving.

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