Italian Lentil Soup with Hot Sausage and Escarole
Italian Lentil Soup with Hot Sausage and Escarole

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, italian lentil soup with hot sausage and escarole. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Italian Lentil Soup with Hot Sausage and Escarole is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Italian Lentil Soup with Hot Sausage and Escarole is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook italian lentil soup with hot sausage and escarole using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Italian Lentil Soup with Hot Sausage and Escarole:
  1. Make ready 2 tbsp olive oil, extra virgin
  2. Get 1 large onion, chopped
  3. Get 1 tbsp salt
  4. Prepare 4 clove garlic, minced
  5. Take 1 1/2 lb ground pork
  6. Make ready 1 tbsp Italian red pepper flakes
  7. Get 1 tbsp fennel seeds
  8. Get 1 tbsp granulated garlic
  9. Take 1 can 28oz. whole peeled tomatoes in tomato juice
  10. Take 5 large potatoes, diced
  11. Get 1 lb lentils, rinsed
  12. Get 10 cup water
  13. Get 1/4 cup Provolone cheese, grated
  14. Prepare 1/4 cup pecorino Romano cheese, grated
  15. Get 1 bunch escarole, torn up
  16. Make ready 1 1/2 cup ditalini
Instructions to make Italian Lentil Soup with Hot Sausage and Escarole:
  1. Heat the oil with the onions and salt on low heat in an 8qt pressure cooker.
  2. After a few minutes, toss in the garlic, and heat until the onions start to soften
  3. Toss in the pork with the red pepper flakes, granulated garlic, and fennel seeds.
  4. When the onions are very translucent, and the pork is cooked through, add the can of tomatoes. Turn the heat up to medium high, and stir frequently, ensuring there is enough liquid on the bottom to keep everything from sticking.
  5. When the tomatoes are really soft from cooking, mash them up into itty bitty blobs, stir, taste, and adjust this base as needed.
  6. Add the potatoes and lentils and stir.
  7. Fill the pressure cooker up with the water to a bit over 2/3 of the pot, seal, turn the heat to high, and bring to pressure.
  8. Keep it at pressure 10 minutes, remove from heat, and then, 10 minutes later, cool the pot to unseal.
  9. Stir to break up the lentils a bit, and then add the Provolone and Romano cheeses. Stir again, taste, and adjust the salt, red pepper, and fennel, as desired.
  10. Return the open pot to low heat and add the escarole. Stir it a bit to incorporate.
  11. In a separate saucepan, boil the ditalini with a dash of salt until al dente.
  12. Strain the ditalini and incorporate it into the soup. Stir, taste, adjust as needed, and serve.

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