Spicy Chicken, Escarole, and Bean Soup


  • 12 oz (1 package) spicy chicken sausage*
  • 2 TBSP olive oil and olive oil spray or additional 1 tsp
  • 3 cloves garlic, chopped
  • 1 lb escarole, chopped
  • 5 c chicken broth, low sodium*
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • Salt, to taste
  • Pepper, to taste
  • 1/2 c Parmesan cheese
  • Optional: red pepper flakes for more heat


  1. In a large soup pot on medium heat, add 1 tsp olive oil or a light oil spray. Brown chicken sausage on all sides, about 8-10 minutes. Remove from pan, let sit until able to cut into 1/2 inch pieces.
  2. Add 2 TBSP oil to the pot, and sauté garlic for about 10-15 seconds. Don’t let it get too brown. Add the escarole, a dash of salt and stir until wilted; about 2-3 minutes.
  3. Add the broth, cannellini beans, sausage, cheese, salt and pepper to taste. Lower the heat, cover and simmer for 10 minutes.
  4. Enjoy!


  • Use Italian chicken sausage instead of spicy to please all palates. Add red pepper flakes to individual bowls for those who like more heat.
  • Use vegetable broth and omit sausage for a vegetarian option.
  • Can’t find escarole? Use spinach or baby kale instead.
  • If you find yourself with one quart of broth (4 cups) just add a cup of water to make up the difference.

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