This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!
- 1 tablespoon olive oil
- 2 pounds bulk Italian sausage
- 2 (32 ounce) cartons chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 head escarole, chopped
- 1 (15 ounce) can tomato sauce
Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.