Italian Sausage & Escarole Soup Recipe - (5/5)

Ingredients

• 2 medium red onions
• 1 large red bell pepper
• 1¼ lbs hot Italian sausage links (5 links), casings removed
• 4 garlic cloves, pressed
• 6 cups chicken stock
• 1 can (28 oz) petite diced tomatoes, undrained
• 1 cup uncooked ditalini pasta
• 2 sprigs fresh rosemary
• 1 small head (12 oz) escarole - (about 12 cups sliced)
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 2 oz Parmesan cheese, shaved