Step-by-Step Guide to Prepare Homemade Italian Lentil Soup with Hot Sausage and Escarole

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, italian lentil soup with hot sausage and escarole. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Italian Lentil Soup with Hot Sausage and Escarole is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Italian Lentil Soup with Hot Sausage and Escarole is something which I’ve loved my whole life.

To get started with this recipe, we must 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 it.

The ingredients needed to make Italian Lentil Soup with Hot Sausage and Escarole:

1. Take 2 tbsp olive oil, extra virgin
2. Make ready 1 large onion, chopped
3. Prepare 1 tbsp salt
4. Get 4 clove garlic, minced
5. Get 1 1/2 lb ground pork
6. Get 1 tbsp Italian red pepper flakes
7. Make ready 1 tbsp fennel seeds
8. Take 1 tbsp granulated garlic
9. Get 1 can 28oz. whole peeled tomatoes in tomato juice
10. Get 5 large potatoes, diced
11. Make ready 1 lb lentils, rinsed
12. Make ready 10 cup water
13. Prepare 1/4 cup Provolone cheese, grated
14. Get 1/4 cup pecorino Romano cheese, grated
15. Prepare 1 bunch escarole, torn up
16. Get 1 1/2 cup ditalini

Steps 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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