This Escarole, Bean, and Chicken Sausage Soup is light but filling. My family loves to eat soup all year round, but this is a perfect easy winter meal.
We love soup. Well, my family loves soup – I am impartial, not really craving it for dinner as much the rest of the house. My husband and daughters request soup at least once a week! Many of the soups I make for the household have a clear broth and some type of pasta. It’s easy to create a new soup by adding one or two different ingredients to an existing recipe.
They love everything Escarole.
Many of my soup recipes contain one of the only green vegetables my daughters will eat: Escarole. You can check out all of my Escarole recipes here. They love the bitter leaf, especially when it’s cooked in olive oil and garlic. I don’t mind cooking escarole because it is high in vitamin A, fiber, calcium, iron, and vitamin C.
If you are cooking with escarole, always make sure to wash and drain the leafy green vegetable. I’ve never found more dirt in a head of greens than when I buy escarole!
I’m always trying to find easy weeknight soup recipes using items in the pantry. A few weeks ago I combined creamy Cannellini Beans, cooked mild Chicken Sausage, curly pasta and Escarole with a box of beef broth (randomly found in the cabinet). My family loved the combo, but I was not a fan of the beef broth. Last night I reworked the recipe with chicken broth and it was just as delicious. You can make this easy soup with any type of liquid – vegetable broth included.
Tip: I love to cook soup in this dutch oven by Lodge. The brand is wonderful and can be found on sale at your local Home Goods. Dutch ovens are great for soups because they shorten cooking time!
The Escarole, White Bean, and Chicken Sausage Soup Recipe
Escarole Bean Chicken Sausage Soup
- Dutch Oven
- 4-5 Chicken Sausage (Fully Cooked) Any flavor – we love garlic or mild sweet Italian
- Extra Virgin Olive Oil
- 1 tsp Minced Garlic
- 1 head Escarole rinse well, chopped
- 1 can Cannellini Beans rinse well
- 4 c Chicken Broth
- 3 c Water
- 1/2 box Pasta any 'curly' type, we like rotini
- 1 tbsp Garlic Salt
- 1 tsp sea salt + pepper (you can always add more to taste)
- 1 tsp dried parsley
- shredded parmesan cheese
- Heat 1 tsp olive oil and minced garlic in a dutch oven for 2-3 minutes on low heat.
- Add chicken sausage. Use a wooden spoon to stir to cook for 3-4 minutes.
- Add the cannellini beans, plus a drizzle of olive oil. Use a wooden spoon to lightly mash the beans as they soften.
- Add escarole, plus a drizzle of olive oil. Stir to combine ingredients. Cook over medium-low, stirring frequently, for 5 minutes.
- Add chicken broth, garlic salt, parsley, salt, and pepper. Cook for 10 minutes, stirring frequently as escarole wilts and beans continue to soften.
- Add water and bring soup to a rolling boil. Add pasta and cook until soft. Note: I usually taste the broth at this point and add more seasoning if needed.
- Serve with shredded parmesan cheese and a hunk of crusty bread.
- Make sure to buy fully cooked Chicken Sausage – any flavor of your choice!
- Wash and rince Escarole well – it can have dirt hidden in the leaves.