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Sausage Escarole Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course entree
Servings 4 bowls

Ingredients
  

  • 1 lb sweet Italian sausage
  • 1 tbsp olive oil
  • 1 tbsp butter grass fed if possible
  • 1/4 onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp black pepper
  • 1 tsp salt

optional seasonings for the sausage

  • 1 tbsp fennel seeds
  • 1 tbsp rubbed sage
  • 1 tsp red chili flakes

Instructions
 

  • Heat olive oil over midium high heat in a dutch oven or heavy bottomed pan. Add sausage and cook for 5 min, breaking it up with a chopper or wooden spoon. Create a space in the bottom of the pan, add spices, allow to toast for a minute and then incorporate spices into sausage (optional). Cook 5 more minutes, stirring often. Remove meat from pot and turn heat down to medium low. Add in butter and onions and cook for 5 min, stirring frequently. Add garlic, cook one minute. Add escarole and cook until it wilts, stirring often. Add in chicken broth and heavy cream. Cook 5 min, stiring often. Add sausage back into pot, stir, turn heat down to low and simmer 10 min. Taste the soup and add more salt and/or pepper to taste. Serve with grated parm and chili flake.

Notes

Macros

Number of Servings: 4
Amount Per Serving:
Calories 270
Total Fat 17g
Carbohydrate 5g
Dietary Fiber 1g
Net Carbs 4g
Protein 21g
Sugars 0g
Potassium 285mg
Vitamin A 28%
Vitamin C 4%
Calcium 13%
Iron 10%