Sausage and Escarole Soup

Sausage and Escarole Soup

Soup is always my favorite rainy day meal––even if it is the dead of Summer during a heat wave. One of my dad's and my favorite foods used to be 'scarole and beans––steam sautéed escarole, cannellini beans, and spicy Italian sausage over penne, topped with some Romano cheese. It's actually the best, but sadly it's totally not Paleo. I've tried making the dish just with the escarole and Italian sausage, which is good, but it was just missing something. I decided to turn the dish into a soup, as the original version was steam sautéed in chicken broth anyway. I also added in some oven-roasted sweet potatoes, to bring a texture similar to that of the cannellini beans to the dish. It came out great and it definitely satisfied my craving for an old favorite!


Sausage and Escarole Soup

Prep Time: 30-35 minCook Time: 30-35 minTotal Time: 1 hr-1 hr 5 minServes: 6


  • 1 pound hot Italian sausage, sliced

  • 2 heads escarole (2-2½lbs)

  • 1½ lbs sweet potatoes, peeled and diced (SCD and 21DSD, omit or substitute butternut squash)

  • 2 tsp sea salt

  • 2 tsp black pepper

  • 4 garlic cloves

  • ¼ cup + 2 tbsp olive oil

  • 7 cups chicken broth

  • 1 lemon, zested and juiced

  • ½ tsp crushed red pepper


  1. Preheat oven to 400 degrees F.

  2. Trim the bottoms of your escarole, roughly chop leaves, and submerge in a large pot or bowl full of cold water and let sit for 30-35 minutes, to remove any dirt or sand.

  3. Toss sweet potatoes with 1-2 tbsp olive oil, salt, and pepper. Pour onto a parchment paper lined baking sheet and bake for 18-20 minutes, or until lightly browned on the outside, remove from oven.

  4. Heat remaining olive oil and garlic in a large deep pot over medium-low heat and sauté until lightly browned.

  5. Raise the heat to medium-high, add Italian sausage and cook until browned and crisp.

  6. You could also try grilling the Italian sausages, then slicing them and adding them to the soup

  7. Add in the escarole, 2 cups chicken broth, juice and zest of 1/2 a lemon, and crushed red pepper. Toss with the garlic and oil, cover pot and let steam for 10-12 minutes, until escarole is tender and wilted (depending on the size of you pot, you may need to add the escarole in two batches)

  8. Pour in the remaining chicken broth, and roasted sweet potatoes with any oil, salt, and pepper left on the baking sheet, stir well, and let simmer for 15-20 minutes.

  9. Serve hot with some olive oil crackers and enjoy!

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