Parmesan and Herb Sausage, White Bean and Escarole Soup

Parmesan and Herb Sausage, White Bean and Escarole Soup


  • A good drizzle of olive oil

  • 1 large onion, diced

  • 3 carrots, diced

  • 1 celery stalk, diced

  • 4 garlic cloves, minced

  • 10 cups chicken stock

  • 2 cups beef stock

  • 1 – 1 1/2 pounds of Parmesan and herb sausage or Italian sausage

  • 1 – 15 ounce can white beans (such as cannellini)

  • 1 teaspoon thyme, dried

  • 1/2 teaspoon basil, dried

  • 4 cups escarole, chopped (or fresh baby spinach)

  • 1/2 teaspoon pepper

  • salt, it depends on how salty your stock is – salt to taste

  • grated Parmesan cheese, for serving


  1. Heat a large stockpot to medium high.

  2.  Add a good drizzle of olive oil and saute the onions, carrots, and celery for about 5 – 8 minutes.

  3.  Add the garlic and saute for another minute.

  4. Meanwhile, roast the sausage on an oiled baking sheet in a preheated 400 degree oven for about 20 minutes.

  5. Slice into bite sized pieces; set aside.

  6. Add the chicken and beef stocks to the pot along with the cooked sausage, beans, thyme, basil, escarole and pepper.

  7. Season with salt to taste.

  8. Simmer for about 20 – 30 minutes.

  9. Serve with a sprinkle of Parmesan cheese

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