White Bean + Escarole Soup with Spicy Turkey Sausage

Oh, hello. I’m here with another soup recipe because I. Can’t. Get. Enough. I don’t know about you, but come January, I just want to hunker down inside with steaming mugs of coffee, warm blankets, a roaring fireplace, and cozy dinners. Well, our current house doesn’t have a fireplace (maybe the next one! Along with a garage. Just putting that out into the universe.). But as far as those other details? I make those happen as often as possible.

This White Bean + Escarole Soup with Spicy Turkey Sausage is perfect for January. It features creamy white beans, leafy escarole, and hot sausage—all of which work together to produce a soup that is effectively a one-pot meal. Topped with sharp Pecorino Romano and served with a crusty loaf of bread, it’s a satisfying (and healthy!) dinner for any night of the week.

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White Bean + Escarole Soup with Spicy Turkey Sausage

Recipe by Sea Salt + Honey

• Serves: 4-6 people

• Prep Time: 5 minutes

• Cooking Time: 30 minutes

Ingredients:

• 2 tbsp extra virgin olive oil

• 1 onion, chopped

• 10 oz spicy turkey sausage, removed from casings

• 2 cloves garlic, minced

• 3/4 tsp salt

• 1/4 tsp pepper

• 1 head escarole, thoroughly washed and chopped

• 28 oz chicken stock

• 2 cans cannellini beans

• Pecorino Romano

Directions:

Sauté onion until translucent, about 5 minutes. Add garlic, sauté 1 minute. Add sausage, breaking it apart and crumbling it with a wooden spoon, and let it brown, 6-8 minutes. Add beans, salt, and pepper, and stir to combine. Add broth and 2 cups water; bring to a boil. Add escarole and lower heat. Simmer 30 minutes without a lid. Serve with Pecorino Romano and crusty bread.