Escarole soup is a comforting, healthy and satisfying Italian recipe featuring bitter greens, ground sausage, creamy white beans and pasta in a garlicky broth.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soups + Stews
Cuisine: Italian
Keyword: escarole and bean soup, escarole soup, escarole soup recipe, soup with escarole
8ouncesregular or GF pastacooked separately (see note below for one pot meal)
Instructions
Add olive oil to a large pot over medium heat.
Once hot, add the onion and sauté until starting to turn golden brown.
Add the sausage to the pot and cook until browned. Add garlic to the sausage, cook for an additional minute until fragrant.
Pour in the broth and beans, then stir the parmesan rind, salt, pepper and red pepper flakes into the pot. (*see note below for making this a one pot meal at this point)
Add the prepared escarole and bring to a simmer. Once simmering, reduce heat to low-medium and cover the pot. Simmer until the greens wilt into the soup.
Turn off the heat, add the fresh lemon juice and season to taste with additional salt, pepper and red pepper flakes as needed.
Add the cooked pasta and stir until combined. Serve with additional grated cheese.
Notes
*To make this a one-pot meal. Use at least 6 cups of broth instead of 4 cups. Add the pasta to the soup in step #4 after the broth, beans, cheese and spices have been added and brought to a boil. Add the escarole to the pot when the pasta is very al dente (about 3-4 minutes under suggested cooking time) so that by the time the escarole is wilted, the pasta is not overcooked.