Italian Sausage Escarole Soup Recipes

SAUSAGE-BEAN SOUP

Steps:

• Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
• For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

SPICY SAUSAGE, ESCAROLE & WHITE BEAN STEW

Steps:

• Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
• When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

ESCAROLE SOUP

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about a minute. Add the escarole and sauté until wilted, about 4-5 minutes. Add a pinch of salt. Add the chicken broth, cover and simmer about 5 minutes. Season with salt and pepper, to taste.

LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE

Steps:

• Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
• Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
• Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.

ESCAROLE SOUP

Steps:

• Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

ESCAROLE WITH WHITE BEANS & SAUSAGE

Steps:

• Heat oil in heavy large pot over medium-high heat in a large skillet.
• Working in batches, sauté sausage meat until cooked through, breaking up with two forks.
• Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
• Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.
• Add garlic and escarole and sauté until wilted, about 4 minutes.
• Add wine and cook 4 minutes until slightly reduced.
• Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.
• Season to taste with salt and pepper then transfer to large bowl.
• Top with grated Parmesan, if desired.

PASTA WITH ITALIAN CHICKEN SAUSAGE, ESCAROLE AND BEANS

Steps:

• Rinse escarole and tear into bite sized pieces.
• Cook pasta according to package directions for al dente in a large pot of salted water. Reserve 1/2 cup water before draining.
• While pasta water boils, heat a large non-stick skillet on medium heat.
• Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes.
• Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish.
• Add chicken broth and beans to the skillet.
• Add the escarole; stir and cook about 4 minutes or until wilted.
• Gently stir in sausage, pasta, red pepper flakes, 1/2 cup of the reserved water or more if needed and grated Parmesan. Adjust salt and pepper if needed and toss well; transfer to a large serving bowl. Enjoy with some extra cheese on the side.

ITALIAN SAUSAGE & ESCAROLE SOUP RECIPE

Steps:

• 1. Dice onions and bell pepper using Chef's Knife. Cut sausage in half lengthwise, then cut crosswise into ½-in. (1-cm) pieces. Place sausage into (8-qt./7.6-L) Stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; drain on paper towels. 2. Add onions and bell pepper to Stockpot. Cook and stir 3-4 minutes or until browned. Add garlic pressed with Garlic Press; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs. 3. Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole crosswise. Rinse and spin dry using Salad & Berry Spinner. Stir escarole, vinegar and salt