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Italian Sausage & Escarole Soup


Italian Sausage Soup

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  • 2 medium red onions
  • 1 large red bell pepper
  • 1¼ lbs hot Italian sausage links (5 links), casings removed
  • 4 garlic cloves, pressed
  • 6 cups chicken stock
  • 1 can (28 oz) petite diced tomatoes, undrained
  • 1 cup uncooked ditalini pasta
  • 2 sprigs fresh rosemary
  • 1 small head (12 oz) escarole - (about 12 cups sliced)
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 2 oz Parmesan cheese, shaved


Preparation time 30mins
Cooking time 60mins


Step 1

1. Dice onions and bell pepper using Chef's Knife. Cut sausage in half lengthwise, then cut crosswise
into ½-in. (1-cm) pieces. Place sausage into (8-qt./7.6-L) Stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; drain on paper towels.

2. Add onions and bell pepper to Stockpot. Cook and stir 3-4 minutes or until browned. Add garlic pressed with Garlic Press; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.

3. Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole
crosswise. Rinse and spin dry using Salad & Berry Spinner. Stir escarole, vinegar and salt

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