Go Back
Escarole Bean Sausage Soup 4

Escarole Bean Chicken Sausage Soup

Caitlin Houston
Escarole Bean Sausage Soup is a savory soup for cool nights with bitter escarole, creamy beans, and juicy chicken sausage.
Cook Time 1 hr
Course Soup
Cuisine American


  • 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.


  1. Make sure to buy fully cooked Chicken Sausage - any flavor of your choice! 
  2. Wash and rince Escarole well - it can have dirt hidden in the leaves.
Keyword chicken Sausage, Comfort Food, Escarole, Soup, White Beans