Skip to main content New<> this month
Get the Allrecipes magazine
Escarole Soup
Reviews:
March 19, 2011

Very good! I happened to have venison sausage so I made it with that. If I was using Italian pork sausage I probably would have omitted the olive oil. Followed directions pretty much to a tee, except added garlic to the sausage as well as some dried red pepper flakes, black pepper, oregano, and parsley. Added a little extra broth because I threw in pasta near the end. Definitely follow Melanie's instructions about making small meatballs out of the sausage.

  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars