Escarole Bean Chicken Sausage Soup

Escarole Bean Sausage Soup is a savory soup for cool nights with bitter
escarole, creamy beans, and juicy chicken sausage.

Servings:

Author:

Cook Time
1 hour

Soup

American

soup comfort food White beans Chicken Sausage Escarole

Instructions

1 Heat 1 tsp olive oil and minced garlic in a dutch oven for 2-3 minutes on low
heat.
2 Add chicken sausage. Use a wooden spoon to stir to cook for 3-4 minutes.
3 Add the cannellini beans, plus a drizzle of olive oil. Use a wooden spoon to
lightly mash the beans as they soften.
4 Add escarole, plus a drizzle of olive oil. Stir to combine ingredients. Cook
over medium-low, stirring frequently, for 5 minutes.
5 Add chicken broth, garlic salt, parsley, salt, and pepper. Cook for 10 minutes,
stirring frequently as escarole wilts and beans continue to soften.
6 Add water and bring soup to a rolling boil. Add pasta and cook until soft. Note:
I usually taste the broth at this point and add more seasoning if needed.
7 Serve with shredded parmesan cheese and a hunk of crusty bread.