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Italian Sausage and Escarole Soup

Source

Heartland by Judith Fertig

Ingredients

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2 Tbs canola oil
1 medium red onion diced
2 cloves garlic minced
1 pound bulk swee tor hot Italian sausage,
1 28 oz can whole Roma tomatoes, with juice cut into bite-size pieces
3 cups chicken broth
2 heads escarole torn into pieces
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds
4 oz penne optional
shredded Parmesan cheese for garnish

Directions ( Default | Numbered )

In a large saucepan, heat the oil over medium-high heat and saute the onion and garlic until softened, about 5 minutes. Stir in the sausage and tomatoes with their juice. Pour in the chicken broth, then add the escarole, basil, oregano, and fennel seeds. Bring to a boil, then lower the heat to medium-low and simmer, uncovered, for 30 minutes.

Add the penne and cook until al dente, about 15 minutes more. Serve each bowl with a sprinkling of Parmesan.

  1. In a large saucepan, heat the oil over medium-high heat and saute the onion and garlic until softened, about 5 minutes. Stir in the sausage and tomatoes with their juice. Pour in the chicken broth, then add the escarole, basil, oregano, and fennel seeds. Bring to a boil, then lower the heat to medium-low and simmer, uncovered, for 30 minutes.
  2. Add the penne and cook until al dente, about 15 minutes more. Serve each bowl with a sprinkling of Parmesan.

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