Winter Hearth Italian Sausage Soup

There’s nothing like a pot of soup simmering on a cold winter day, filling the kitchen with the comforting aromas of garlic, onion, and sweet Italian sausage. This hearty winter soup brings together tender potatoes, creamy cannellini beans, and silky escarole in a rich chicken bone broth, creating a dish that’s both nourishing and deeply satisfying. Rustic, simple, and full of soul, it’s the kind of meal meant to be ladled into big bowls and enjoyed slowly—preferably with crusty bread and good company. Perfect for chilly nights, this soup is comfort food at its coziest.

You will need:

Olive oil

4 cloves garlic, minced

1/4 onion, diced

Red pepper flakes

6 sweet Italian sausage links, casings removed

1 can cannellini beans, do not drain

6 red potatoes, diced

1/2 head of escarole, washed and chopped

2 cups water

2 cups chicken bone broth

Salt and pepper to taste

Grated pecorino

In a large Dutch oven, coat bottom with olive oil, add garlic and cook until golden.  Add onions, a pinch of red pepper flakes, and cook until onions are soft.  Break apart sausage with your hands, add to pot using a spoon to chop.  Next, add the water and  chicken broth, cover and let simmer for 15 minutes to allow a savory stock to form, then add beans and escarole.   Salt and pepper to taste, cover, turn heat down to low, and allow to continue to simmer for an hour ( longer if you have time).  Ladle into wide bowls, drizzle a little olive oil on top and sprinkle with fresh grated pecorino.