Italian Sausage and Escarole Soup
Shared by: erin
Source: Heartland by Judith Fertig
Ingredients
Directions
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.