From The Cookbook: Giada’s Italy

A delicious recipe by Giada De Laurentiis is this Spicy Sausage and Escarole Soup that you can enjoy on a chilly evening, made with spicy Italian sausage, escarole, cheese tortellini, chicken broth, and Parmigiano-Reggiano. This hearty Spicy Sausage and Escarole Soup recipe is a soup that takes about 25 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• ¾ pound spicy Italian sausage, casings removed
• 2 shallots, diced
• 2 carrots, peeled and cut into ⅓-inch pieces
• 1 celery stalk, cut into ⅓-inch pieces
• 1 garlic clove, smashed and peeled
• ¼ teaspoon crushed red pepper flakes
• 1½ teaspoons kosher salt
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1 (3-inch) piece of Parmigiano-Reggiano rind
• 1 small head escarole, chopped into 2-inch pieces
• ½ pound fresh cheese tortellini, preferably tricolored
• Freshly grated Parmigiano-Reggiano, for serving

How To Make Giada Spicy Sausage and Escarole Soup

• Heat Your Dutch Oven: Begin by heating a 4-quart Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and let it heat for 10 seconds.
• Cook the Sausage: Add the spicy Italian sausage to the pot. Use the back of a wooden spoon to break it apart. Cook until the sausage is completely browned with no pink left, about 4 minutes.
• Add Vegetables and Spices: Toss in the diced shallots, carrots, celery, and smashed garlic clove. Sprinkle in the crushed red pepper flakes and kosher salt. Cook while stirring often for about 4 minutes until the shallots are soft.
• Add Liquids and Flavorings: Pour in 2 cups of water followed by the chicken broth. Add the bay leaf and Parmigiano-Reggiano rind. Stir and bring the mixture to a boil.
• Simmer the Soup: Reduce the heat to medium-low to maintain a gentle simmer. Cook for 5 minutes to allow the flavors to meld together.
• Add Greens and Pasta: Stir in the chopped escarole and cheese tortellini. Let it simmer until the pasta is al dente and the escarole is wilted about 5 minutes.
• Finish and Serve: Remove the Parmigiano-Reggiano rind from the soup. Serve the soup hot, sprinkled with freshly grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.

Recipe Tips

• Adjust the Spiciness: If you prefer a milder soup, use sweet Italian sausage instead of spicy sausage to tone down the heat while still keeping the flavor robust and satisfying.
• Enhance the Flavor: Add a splash of white wine to the soup right before adding the broth to deepen the flavors and create a more complex and rich taste profile.
• Add Fresh Herbs: Toss in some fresh basil or parsley at the end of cooking for a burst of fresh flavor that complements the soup and adds a vibrant touch to each serving.
• Check Pasta Doneness: Since tortellini cooks quickly, make sure to check the pasta a minute or two before the recommended time to avoid overcooking and ensure it stays al dente.

Recipe FAQs and Variations

Check out More Giada Soup Recipes:

• Giada De Laurentiis Chicken Pastina Soup
• Giada Cold Cauliflower Soup With Bacon and Croutons
• Giada Pappa Al Pomodoro

Giada Spicy Sausage and Escarole Soup

Recipe by Giada De LaurentiisCourse: Soups, DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

350

kcal

A delicious recipe by Giada De Laurentiis is this Spicy Sausage and Escarole Soup that you can enjoy on a chilly evening, made with spicy Italian sausage, escarole, cheese tortellini, chicken broth, and Parmigiano-Reggiano. This hearty Spicy Sausage and Escarole Soup recipe is a soup that takes about 25 minutes to prepare and can serve up to 4 people.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
  

• ¾ pound spicy Italian sausage, casings removed
  

• 2 shallots, diced
  

• 2 carrots, peeled and cut into ⅓-inch pieces
  

• 1 celery stalk, cut into ⅓-inch pieces
  

• 1 garlic clove, smashed and peeled
  

• ¼ teaspoon crushed red pepper flakes
  

• 1½ teaspoons kosher salt
  

• 4 cups low-sodium chicken broth
  

• 1 bay leaf
  

• 1 (3-inch) piece of Parmigiano-Reggiano rind
  

• 1 small head escarole, chopped into 2-inch pieces
  

• ½ pound fresh cheese tortellini, preferably tricolored
  

• Freshly grated Parmigiano-Reggiano, for serving

Directions

• Heat Your Dutch Oven: Begin by heating a 4-quart Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and let it heat for 10 seconds.
  
• Cook the Sausage: Add the spicy Italian sausage to the pot. Use the back of a wooden spoon to break it apart. Cook until the sausage is completely browned with no pink left, about 4 minutes.
  
• Add Vegetables and Spices: Toss in the diced shallots, carrots, celery, and smashed garlic clove. Sprinkle in the crushed red pepper flakes and kosher salt. Cook while stirring often for about 4 minutes until the shallots are soft.
  
• Add Liquids and Flavorings: Pour in 2 cups of water followed by the chicken broth. Add the bay leaf and Parmigiano-Reggiano rind. Stir and bring the mixture to a boil.
  
• Simmer the Soup: Reduce the heat to medium-low to maintain a gentle simmer. Cook for 5 minutes to allow the flavors to meld together.
  
• Add Greens and Pasta: Stir in the chopped escarole and cheese tortellini. Let it simmer until the pasta is al dente and the escarole is wilted about 5 minutes.
  
• Finish and Serve: Remove the Parmigiano-Reggiano rind from the soup. Serve the soup hot, sprinkled with freshly grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.