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%