Why You’ll Love This Recipe
This soup is all about balance and simplicity. The sausage adds a deep, savory richness, while the white beans provide a creamy texture that makes the soup hearty without being heavy. Escarole brings a subtle bitterness that brightens the dish and keeps it from feeling too rich.
You’ll also appreciate how easy it is to prepare. It comes together in one pot with minimal effort, making it ideal for busy weeknights. Plus, it stores and reheats beautifully, so it’s a great option for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Italian sausage (mild or spicy)
olive oil
yellow onion, diced
garlic cloves, minced
carrots, sliced
celery, chopped
white beans (such as cannellini), drained and rinsed
chicken broth
water
escarole, chopped
dried oregano
red pepper flakes
salt
black pepper
grated Parmesan cheese (for serving)
Directions
Begin by heating olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked. Remove excess grease if needed, but leave a bit in the pot for flavor.
Add the diced onion, carrots, and celery to the pot. Cook until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook briefly until fragrant.
Pour in the chicken broth and water, then add the white beans. Stir in the oregano, red pepper flakes, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer to allow the flavors to develop.
Once the soup has simmered, add the chopped escarole. Let it cook for a few minutes until wilted and tender.
Taste and adjust seasoning if needed. Ladle the soup into bowls and finish with a generous sprinkle of grated Parmesan cheese before serving.
Servings and timing
This recipe yields about 6 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6
Variations
For a lighter version, use turkey or chicken sausage instead of pork sausage. You can also remove the sausage casing and use crumbled plant-based sausage for a vegetarian option.
If escarole is unavailable, substitute with spinach, kale, or Swiss chard. Each green will bring a slightly different texture and flavor.
To make the soup even heartier, add small pasta like ditalini or orzo. Cook it separately and stir it in before serving to avoid it soaking up too much broth.
You can also add a splash of lemon juice at the end for brightness, or finish with a drizzle of olive oil for extra richness.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even more delicious the next day.
To reheat, warm the soup gently on the stovetop over medium heat until heated through. Add a bit of water or broth if the soup has thickened too much.
This soup can also be frozen for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned beans?
Yes, canned white beans work perfectly and save time. Just be sure to drain and rinse them before adding to the soup.
Do I need to cook the escarole first?
No, escarole cooks quickly in the hot broth and only needs a few minutes to become tender.
Can I make this soup vegetarian?
Yes, omit the sausage and use vegetable broth. You can add extra beans or a plant-based sausage alternative for more substance.
What does escarole taste like?
Escarole has a mild bitterness that softens as it cooks, adding depth and balance to the soup.
Can I make this in advance?
Yes, this soup tastes even better after the flavors have had time to meld, making it ideal for preparing ahead.
How can I thicken the soup?
You can mash some of the beans before adding them, or let the soup simmer longer to reduce slightly.
What type of sausage is best?
Italian sausage, either mild or spicy, is the most traditional and flavorful choice.
Can I add pasta directly to the soup?
Yes, but keep in mind it will absorb broth as it sits. Cooking it separately helps maintain the soup’s consistency.
Is this soup spicy?
It depends on the sausage and whether you add red pepper flakes. You can easily adjust the heat level to your preference.
What can I serve with this soup?
It pairs well with crusty bread, garlic bread, or a simple green salad for a complete meal.
Conclusion
Sausage, White Bean and Escarole Soup is a comforting, flavor-packed dish that is as easy to make as it is satisfying to eat. With its rich broth, hearty ingredients, and simple preparation, it’s a go-to recipe for cozy dinners and reliable leftovers that only get better with time.
PrintSausage, White Bean and Escarole Soup
Sausage, White Bean and Escarole Soup is a hearty and comforting dish combining savory sausage, creamy beans, and tender greens in a rich, flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
- Italian sausage (mild or spicy)
- olive oil
- yellow onion, diced
- garlic cloves, minced
- carrots, sliced
- celery, chopped
- white beans (such as cannellini), drained and rinsed
- chicken broth
- water
- escarole, chopped
- dried oregano
- red pepper flakes
- salt
- black pepper
- grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage, breaking it up, and cook until browned and fully cooked.
- Add onion, carrots, and celery, and cook until softened.
- Stir in garlic and cook until fragrant.
- Pour in chicken broth and water, then add white beans.
- Add oregano, red pepper flakes, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Add chopped escarole and cook until wilted and tender.
- Taste and adjust seasoning as needed.
- Serve hot topped with grated Parmesan cheese.
Notes
- Use turkey or chicken sausage for a lighter option.
- Substitute escarole with spinach, kale, or Swiss chard if needed.
- Add small pasta like ditalini for a heartier soup.
- Finish with lemon juice for brightness.
- Store leftovers for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 55 mg
