Sausage and Escarole Soup with White Beans
A comforting soup combining savory Italian sausage, tender escarole greens, and creamy white beans in a flavorful broth. This italian-inspired soups ready in about 45 minutes pairs chopped escareole, cannellini beans, drained and rinsed, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound Italian sausage links (mild or spicy)
- 8 cups chopped escareole
- 2 cups cannellini beans, drained and rinsed
- 1 medium yellow onion
- 1 medium carrot
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 6 cups chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Finely dice 1 medium yellow onion, 1 medium carrot, 2 celery stalks, and mince 3 garlic cloves. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking for 5-6 minutes until softened and translucent.
- Step 2: Remove sausage casings from 1 pound Italian sausage and crumble the meat into the pot. Cook for 6-7 minutes, stirring occasionally, until browned and cooked through.
- Step 3: Stir in 1 tsp dried oregano and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant. Add 6 cups chicken broth and bring to a simmer.
- Step 4: Add 8 cups chopped escarole and 2 cups drained cannellini beans to the pot. Simmer gently for 10 minutes until the escarole is wilted and tender.
- Step 5: Season with salt and black pepper to taste. Ladle the soup into bowls and serve warm with crusty bread.
Frequently asked questions
How long does Sausage and Escarole Soup with White Beans take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sausage and Escarole Soup with White Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped escareole from drying out.
Can I substitute ingredients in Sausage and Escarole Soup with White Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sausage and Escarole Soup with White Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sausage and Escarole Soup with White Beans?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
