Escarole and Sausage Soup ___

Escarole and  Sausage Soup


For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 2 small carrots, cut into a 1/4 inch dice
  • 1 small onion, cut into a 1/4 inch dice
  • 2 celery stalks, cut into a 1/4 inch dice
  • 1 pound sweet Italian Sausage, casings removed and broken up into small pieces
  • 1 cup cherry tomatoes, halved
  • 12 cups water
  • 2 chicken bullion cubes
  • 1 head escarole, washed, trimmed and cut into strips
  • 3 large eggs
  • 0.25 cup grated Pecorino Romano Cheese


Put large stock pot with a lid over a high flame and heat the oil.

Add the carrots onions and celery and cook for 5 minutes. Add in the sausage and cook while breaking it apart with a wooden spoon until browned, about 5 minutes.

Add in the tomatoes and cook until they just begin to break down, about 5 minutes.

Add in the water and the bullion vibes. Cover the pot and bring to a boil.

Once boiling add in the Escarole and cook until tender, about 10 minutes. Taste for seasoning and season with salt as desired.

Lower the flame to a simmer.

In a small bowl whisk together the eggs and grated cheese. Stream the mixture into the broth while stirring with a wooden spoon.

Serve with an extra sprinkle of grated cheese and crusty Italian bread.