A soup that is so robust, it can be mistaken for stew… “Stewp” anyone? Escarole, Cannellini and Chicken Sausage Soup is hearty, tasty and pretty darn good for you too! Plus it takes less than a half hour to make. OK, what’s not to like? Not an escarole fan? Then exchange it for other greens such as spinach or kale.
The Gilbert’s Kraft Sausages are individually vacuumed-packed for freshness and contain no antibiotics. The Caprese brand made with mozzarella, basil and sun-dried tomatoes pair well with the cannellini beans and escarole—our riff on Italian Wedding Soup, if you may. If Gilbert’s brand isn’t available in your area, use your favorite chicken or turkey sausage.
You could cut the recipe in half to four servings, but it’s so good, you will wish you had made the entire batch. And you know my mantra, when including stock, use homemade if at all possible, it just raises the taste-bar to a higher level.
Escarole, Cannellini and Chicken Sausage Soup
- 4 tablespoons olive oil
- 6 chicken sausage links, sliced at diagonal to 1/4″ thick
- 5-6 garlic cloves, finely chopped
- 2 small heads escarole, cleaned and chopped
- 1 large white onion, small dice
- 1 tsp. salt
- 8 cups chicken broth, preferably homemade
- 4 15-ounce cans cannellini beans, drained and rinsed
- 2 2-3″ pieces Parmesan rind
- 1/2 tsp. crushed dried rosemary
- 1/4 tsp. dried red pepper flakes
- Freshly ground black pepper
- Chop the escarole and place in a salad spinner full of cold water for several minutes, swishing a few times to loosen any dirt. Drain well, rinse again, and spin dry.
- Heat 4 tablespoons of olive oil in a heavy large pot over medium heat.
- Sauté the sausage pieces to a light brown, stirring occasionally, about 2 minutes. Remove from pot and set aside.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the escarole and sauté until wilted, about 3 minutes. Add salt, rosemary and red pepper flakes.
- Add the chicken broth, beans, sausage slices and Parmesan cheese rinds. Cover and simmer until the beans are heated through, about 7 minutes.
- If necessary, season with salt and pepper, to taste.
- Remove parmesan rinds and discard.
- Ladle the soup into bowls. Sprinkle on grated parm if desired.