There’s nothing like a pot of soup simmering on a cold winter day, filling the kitchen with the comforting aromas of garlic, onion, and sweet Italian sausage.
This hearty winter soup brings together tender potatoes, creamy cannellini beans and silky escarole in a rich chicken bone broth, creating a dish that’s both nourishing and deeply satisfying. Rustic, simple, and full of soul, it’s the kind of meal meant to be ladled into big bowls and enjoyed slowly—preferably with crusty bread and good company. Perfect for chilly nights, this soup is comfort food at its coziest.
Winter Hearth Italian Sausage Soup
6
servings15
minutes1
hourIngredients
4 4 cloves garlic, minced
1/4 1/4 onion, diced
6 6 sweet Italian sausage links, casings removed
1 can 1 cannellini beans, do not drain
6 6 red potatoes, diced
1/2 1/2 head of escarole, washed and chopped
2 cups 2 water
2 cups 2 chicken bone broth
olive oil
red pepper flakes
salt and pepper to taste
grated peccorino
Directions
- In a large Dutch oven, coat bottom with olive oil, add garlic and cook until golden.
- Add onions, a pinch of red pepper flakes, and cook until onions are soft.
- Break apart the sausage with your hands, and add to the pot using a spoon to chop.
- Next, add the water and chicken broth, cover and let simmer for 15 minutes to allow a savory stock to form.
- Add beans and escarole, salt and pepper to taste, and then cover.
- Turn heat down to low and allow to continue to simmer for an hour (longer if you have time).
- Ladle into wide bowls, drizzle a little olive oil on top and sprinkle with freshly grated pecorino.
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