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Escarole and Sausage Soup (Zuppa con Scarola e Salsiccia)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 18 minutes

Servings: 4-6

Regions: Lombardia

Wine pairing: Red

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Ingredients

8 ouncesbulk Italian Sausage, crumbled
2 quartschicken broth
2 cupswater
1 cupBARILLA Ditalini
2 cupsescarole, chopped (may substitute spinach)
1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
2eggs, lightly beaten
1/4 cupfreshly grated Parmigiano Reggiano cheese


COOK sausage in skillet over medium heat 6 to 7 minutes or until no longer pink, stirring occasionally. Drain; set aside.
BRING broth and water to a boil in large pot. Add pasta, sausage, escarole, salt and pepper. Return to boil; continue cooking 9 minutes, stirring frequently.
STIR eggs slowly into soup in a thin stream; continue cooking one minute. Serve with cheese and additional black pepper




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