Sausage and Escarole Soup | Peri's Place For Recipes

Sausage and Escarole Soup


3 - 4 sweet italian sausage links

1 onion diced

1 - 2 bunches of escarole (kale works too!)
6 cups Chicken broth
Fluffy absorbing bread (for soaking up broth when you eat it)
1 can white beans or red kidney beans 
Parmesan Cheese


Cut sausage into 1/2 to 1 inch chunks and brown with onion in a in soup pan.
Remove sausage and onion when browned and mostly cooked.

Add chopped escarole (or kale) and saute slightly to wilt for about 5 minutes on medium heat, Add chicken broth. Let cook at a low simmer, if you are adding potatoes, add them now (maybe half hour to an hour?) . Add kidney beans and sausage heat for 5-10 minutes.

Serve with fresh grated Parmesan cheese and bread. 

Good to Know

You can add a couple of unpeeled thinly sliced potatoes when you add the escarole. 
Really good the next day.

Thanks Corey for your recipe and allowing me to make some changes to it.