Escarole Sausage Soup
2015-09-24- Cuisine: Italian
- Course: Soup
- Skill Level: Easy
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- Servings: 10
- Prep Time: 15m
- Cook Time: 50m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
132 -
Total Fat
8 g -
Saturated Fat
2 g -
Cholesterol
24 mg -
Sodium
434 mg -
Potassium
196 mg -
Carbohydrates
5 g -
Dietary Fiber
1 g -
Sugars
2 g -
Protein
8 g
Ingredients
- 3/4 pound hot Italian sausage, cut into 1-in pieces
- 1 tablespoon oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 medium ribs of celery with leaves, chopped
- 2 large potatoes, peeled and cubed (about 3 cups)
- 1 can (16 ounces) tomatoes, cut up
- 3 cups water
- 3-1/2 cups chicken broth
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon each basil, oregano and salt
- 1/4 teaspoon pepper
- 1 pound escarole, trimmed and torn in bite size pieces (if you can't find escarole, chard, curly endive, kale or spinach all work well)
- Grated Parmesan cheese
Method
Step 1
In a large pot brown sausage in oil. Remove with slotted spoon and drain.
Step 2
Add onion and sauté until tender. Add garlic and sauté 1 minute. Add sausage and remaining ingredients except escarole and cheese. Bring to a boil. Reduce heat. Cover and simmer for 40 minutes.
Step 3
Add escarole. Simmer for 5 minutes. Sprinkle with cheese before serving.