Barilla for Professionals

AL BRONZO® ORECCHIETTE ESCAROLE SAUSAGE SOUP

Servings
4
Difficulty Level
Easy

INGREDIENTS

  • 1 package Barilla Al Bronzo® Orecchiette
  • 4 Tbsp extra virgin olive oil
  • 8 oz carrots, diced 1/2 inch
  • 8 oz celery, diced 1/2 inch
  • 2 oz garlic, chopped
  • 1/2 tsp red pepper flakes
  • 1 lb onions, diced 1/2 inch
  • 2 lb sweet Italian sausage, casing removed
  • 1 1/2 gal chicken broth
  • 28 oz cannellini beans, canned
  • 1 lb escarole, cleaned and chopped 1/2 inch

PREPARATION

  1. 1.In an 8 qt soup pot, heat the olive oil. Brown the sausage meat till golden brown. Remove cooked sausage from pot, leaving the oil in the pot. Hold sausage for later.
  2. 2.Dice carrots, onion and celery, about 1/2 inch pieces. Add the diced vegetables, garlic and red pepper flakes to pot. Cook for 5-10 minutes over medium-low heat.
  3. 3.Add sausage and cook for 5 minutes. Add the chicken stock and beans. Bring to a boil.
  4. 4.Cook pasta according to package directions. Add the escarole, and serve immediately.
  5. 5.Serve with grated cheese.

CHEF'S NOTE

Recipe courtesy of Philip DeMaiolo, Corporate Chef at Sodexo Health and Hospitals.

Note: if preparing earlier in the day, skip step 6 and cook the pasta separately according to package instructions. The soup can be heated and pasta added prior to serving.

https://www.barillaforprofessionals.com/en-us/recipes/al-bronzo-orecchiette-escarole-sausage-soup/