Italian Sausage and Escarole Soup
Source
Heartland by Judith Fertig
Ingredients
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 |
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