Escarole Soup

1 tablespoon olive oil

2 pounds bulk Italian sausage

2 (32 ounce) cartons chicken broth

2 (15 ounce) cans cannellini beans, rinsed and drained

1 head escarole, chopped

1 (15 ounce) can tomato sauce

Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.