Chicken Soup with Escarole, Sausage and Pasta

Traditionally, this soup is made with small meatballs. I find that the sausage adds even more flavor and is much easier. You can leave out the pasta if you like, but adding it makes it even better and heartier. This soup is sensational.

2-3 tablespoons extra virgin olive oil (or enough to cover the bottom of the pan)
1 lb sweet Italian sausage--cut into bite sized pieces
1 small sweet onion (or half a large) medium diced
8-10 cups water
½ lb small pasta (such as tubettini)
2 - 3 tablespoons chicken base
2- 3 tablespoons tomato sauce (optional but add for color and flavor if you have some leftover sauce)
1 head of fresh escarole (washed and cut into large pieces)


In a large saucepan add oil and sausage and cook over medium heat for about 3-4 minutes or until golden brown. Add the onions and cook until softened (about 2 minutes).

Add water and bring to a boil and then add the chicken base (a bit at a time until the desired flavor is reached) followed by the tomato sauce. Lower heat and let the soup simmer for about 20 minutes until the sausage is fully cooked.

Bring the water back to a boil and add the escarole and pasta and cook for about 10 minutes until both the pasta and the escarole are al dente. Serve and enjoy…