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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

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.

Step 3

Add the diced onion to the pot and sauté for 4-5 minutes, or until softened.

Step 4

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Step 5

Pour in the chicken broth and bring it to a gentle boil.

Step 6

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.

Step 7

Return the cooked sausage to the pot and stir to combine. Season the soup with salt and black pepper to taste.

Step 8

Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot with crusty bread on the side.

Nutrition Facts

Serving size	(3661.2g)

Amount per serving	% Daily Value*
Calories	3615.7

Total Fat 159.0g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 314.4mg	0%
Sodium 12781.3mg	0%
Total Carbohydrate 366.4g	0%
Dietary Fiber 58.8g	0%
Total Sugars 19.0g
Protein 194.2g	0%

Vitamin D 23.8IU	0%
Calcium 1617.8mg	0%
Iron 39.5mg	0%
Potassium 6476.6mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 21.1%

Carbs: 39.9%