Escarole and Bean Soup with Sausage
Warm, hearty, and packed with rustic Italian flavors, Escarole and Bean Soup with Sausage is the perfect comfort food for any season. This one-pot wonder combines tender cannellini beans, savory Italian sausage, and nutrient-rich escarole in a flavorful chicken broth, creating a satisfying medley of textures and tastes. A touch of garlic and optional crushed red pepper flakes add depth and a hint of heat, while a finish of grated Parmesan and crusty bread elevates this cozy meal to gourmet status. Ready in just 45 minutes, this easy-to-make recipe is perfect for busy weeknights or a casual weekend dinner with family. Rich in protein and fiber, it’s a wholesome dish you’ll crave time and time again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (sweet or spicy)
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken broth
- 2 15-ounce cans cannellini beans (white beans), drained and rinsed
- 1 head escarole, chopped
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup grated Parmesan cheese (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the casings from the Italian sausage (if applicable), then crumble the sausage into the pot. Cook for 6-8 minutes, stirring occasionally, until browned and fully cooked. Use a slotted spoon to transfer the sausage to a plate lined with paper towels, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté for 4-5 minutes, or until softened.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth and bring it to a gentle boil.
Stir in the cannellini beans, chopped escarole, and red pepper flakes (if using). Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until the escarole is tender.
Return the cooked sausage to the pot and stir to combine. Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
