Chicken Sausage White Bean Soup with Escarole

It has been a very long time since I last shared a recipe here, and life has changed in enormous ways. On Christmas Eve, we welcomed our daughter, June. She has filled our home with so much tenderness, wonder, and joy. We are completely in love with her, and Owen has stepped into the role of big brother with the sweetest heart. Every day when he comes home from school, he runs straight to her, calling out “Juuuuune!” before covering the top of her head with kisses.

This season has been beautiful, but it has also been deeply difficult. Not long after June was born, my father-in-law passed away. He was one of the kindest, most generous, and gentle-hearted people I have ever known. He had a natural gift for storytelling, the kind that could hold a whole room’s attention, and he was a wonderful grandfather. He was a meaningful part of Owen’s life, and his absence is felt every day. In many ways, the shock of losing him has existed side by side with the shock of welcoming someone brand new into the world.

With so much happening at once, this blog felt very far away. I could not imagine picking up my camera, editing photos, or sitting down to write a post. But even when I was not writing about food, I was still cooking. In fact, I found myself in the kitchen constantly. I learned that when you are both nesting and grieving, you tend to bake a lot of cookies and make a lot of soup.

This chicken sausage, escarole, and white bean soup came together on a cold Sunday in January, and we ate it happily for several days. It is exactly the kind of hearty homemade soup I crave in winter: warm, nourishing, full of vegetables, and rich with savory flavor. The chicken sausage gives it just enough substance, the white beans make it satisfying, and the escarole adds freshness and texture. A Parmesan rind simmered in the broth brings everything together with a deep, salty, comforting flavor.

Before getting to the recipe, though, I have to pause for one very important thing. How adorable is she?

I could just eat her up. I am joking, of course, but only a little. Breastfeeding on demand has left me absolutely ravenous and constantly thirsty, which is one reason I have been craving brothy, vegetable-packed soups like this one. They feel hydrating, filling, and restorative without being heavy. A big bowl of chicken sausage, escarole, and white bean soup is the kind of meal that tastes good right away and even better the next day.

A few recipe notes before you start: the Parmesan rind is optional, but I highly recommend using one if you have it. I save Parmesan rinds in a bag in the freezer, and they keep for a very long time. Dropping one into a simmering pot of soup is an easy way to add richness and depth without much effort.

This recipe is also flexible. Use the vegetables you have on hand. When I made this batch, I found a couple of carrots, some celery, and half a container of cremini mushrooms in the refrigerator, so they all went into the pot. Button mushrooms work well too, and the soup is forgiving enough to accommodate small adjustments.

If you buy chicken stock in quart-sized cartons, you will likely have some left over. That is actually helpful because the soup thickens a bit as it sits in the refrigerator. When reheating leftovers, add a splash of extra stock to loosen the broth and bring it back to the perfect consistency.

I have missed sharing recipes here, and I am hoping to return slowly and steadily. For now, my goal is to post once a week. The biggest challenge is finding the time and energy, but the next challenge is deciding what to make. I have cooking magazines and cookbooks stacked by my bed, and even though there is still snow on the ground and the driveway is covered in ice, I am already looking forward to fresh spring flavors.

For now, though, this cozy chicken sausage, escarole, and white bean soup is just right. Here is to warmth, comfort, and new beginnings.