Sausage & Escarole Soup

Campbell's Sausage & Escarole Soup Recipe

The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup.

At a glance


1 hr.


2 hr. 45 min.



Servings: 2 cups each

Cook: 1 hr. 45 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 cup uncooked dried navy beans
1 pound sweet Italian pork sausage, casing removed
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, thinly sliced
6 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 head escarole (about 1 pound), chopped (about 8 cups)
2 tablespoons grated Parmesan cheese

How to Make It

  • 1

    Soak the beans according to the package directions. Drain.

  • 2

    Cook the sausage in a 6-quart saucepot over medium-high heat until it's well browned, stirring often to separate meat. Remove the sausage from the saucepot with a slotted spoon. Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds.

  • 3

    Stir the broth and beans in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes or until the beans are tender.

  • 4

    Return the sausage to the saucepot and add the escarole. Cover and cook for 5 minutes or until the escarole is tender. Serve with the cheese and freshly ground black pepper.

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  • Tip: Escarole is a variety of endive, which grows in a flat head with broad, white ribs that have slightly curly green leaves. Remove the core and trim tough stems. Rinse well under cold running water and pat dry with paper towels.
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