Saturday, May 07, 2005

Italian Turkey Sausage and Escarole Soup

Italian Turkey Sausage and Escarole Soup (Adapted from CL)

2 teaspoons olive oil
8 ounces hot Italian turkey sausage, casings removed
3/4 cup finely chopped onion
2 garlic cloves, minced
1 cup water
2 1/2 ounces campanelle pasta
1 cup chopped seeded plum tomato
1 1/4 teaspoons dried Italian seasoning
1/4 teaspoon freshly ground black pepper
5 1/2 cups chicken broth
4 cups torn escarole
2 tablespoons fresh grated Asiago cheese

In a Dutch oven, heat oil over medium-high. Add sausage and onion - cook 4 minutes, stirring to crumble. Add garlic and cook until fragrant, about 1 minute. Stir in water, pasta, tomato, Italian seasoning, pepper and broth. Bring mixture to a boil, reduce heat and stir in escarole. Let the soup simmer until the pasta and escarole are tender, about 10 minutes. Serve each portion with a sprinkling of Asiago cheese.

Makes about 4 servings.

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