Total Time
1hr 15mins
Prep 5 mins
Cook 1 hr 10 mins

That's Dom DeLuise's Mamma. The recipe originated in Spinosa, Italy. If you want a carnivorous variation, you can some spareribs and/or Italian sausages with the garlic, and brown well before adding anything else. To make this completely vegetarian, use vegetable stock in place of chicken stock. You can add water or a little more broth if the soup is too thick. Serve with hot Italian bread.

Ingredients Nutrition


  1. Heat olive oil in a large saucepan and brown the garlic.
  2. Add onion, carrots, and potato (if using). Cook 1 minute.
  3. Add broth.
  4. Add escarole, cover, and bring to a boil.
  5. Reduce heat to low and simmer for 1 hour.
  6. Spoon into bowls and sprinkle with grated cheese.
Most Helpful

The first time I made this I bought endive instead of escarole and it was great. I use escarole now and it is just as good. I added a little Andouille sausage to spice it up since I'm Cajun and all :) I make this soup when I am a bit under the weather and I believe it has magical healing powers!

Karen D. October 17, 2015

This is Italian comfort food at its best, and perfect for a cold, damp day. I used a full 4 cups of low-sodium chicken broth and added a can of undrained cannellini beans (for some protein), plus a little salt and pepper. Absolutely delicious! Thanks for sharing this easy recipe. Made for 1-2-3 Hit Wonders Tag Game.

JackieOhNo! January 02, 2011

Very good and interesting soup! I wasn't sure what to expect so I added 1 cooked chicken breast cut up and included the potato -- delish. We served this with grilled cheese sandwiches but I think it would have been filling all on its own. Thanks for sharing!

ellie_ April 17, 2010