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Escarole and Pasta Soup

This wonderful Italian soup is a hearty addition to your weeknight meal rota.
Course Soup
Cuisine American
Keyword escarole soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 420kcal
Author Erren Hart of Erren's Kitchen


  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 garlic cloves chopped
  • 1 pound escarole cleaned & chopped
  • 1 tablespoon lemon juice Optional - used to cut the bitterness
  • 4 cups chicken stock
  • 1 ounce piece Parmesan cheese on the rind
  • Salt & Pepper to taste
  • 8 ounces pasta
  • grated Parmesan cheese for serving


  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add the onion and cook until soft.
  • Add the garlic and cook another minute.
  • Add the escarole and saute until wilted, about 2 minutes.
  • Add the lemon juice, chicken stock, Parmesan cheese and a pinch of salt.
  • Cover and simmer until the escarole is the softness you prefer.
  • While the soup simmers, cook the pasta according to package instructions and set aside until needed.
  • Season the soup with salt and pepper, to taste.
  • Ladle onto the pasta in soup bowls. Serve with crusty bread.


Calories: 420kcal | Carbohydrates: 58g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 486mg | Potassium: 783mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2515IU | Vitamin C: 12mg | Calcium: 172mg | Iron: 2.3mg