Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, italian lentil soup with hot sausage and escarole. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Italian Lentil Soup with Hot Sausage and Escarole is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Italian Lentil Soup with Hot Sausage and Escarole is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Get olive oil, extra virgin
- Take onion, chopped
- Make ready salt
- Take garlic, minced
- Prepare ground pork
- Get Italian red pepper flakes
- Take fennel seeds
- Get granulated garlic
- Make ready 28oz. whole peeled tomatoes in tomato juice
- Prepare potatoes, diced
- Get lentils, rinsed
- Make ready water
- Prepare Provolone cheese, grated
- Make ready pecorino Romano cheese, grated
- Get escarole, torn up
- Make ready ditalini
Instructions to make Italian Lentil Soup with Hot Sausage and Escarole:
- Heat the oil with the onions and salt on low heat in an 8qt pressure cooker.
- After a few minutes, toss in the garlic, and heat until the onions start to soften
- Toss in the pork with the red pepper flakes, granulated garlic, and fennel seeds.
- 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.
- When the tomatoes are really soft from cooking, mash them up into itty bitty blobs, stir, taste, and adjust this base as needed.
- Add the potatoes and lentils and stir.
- 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.
- Keep it at pressure 10 minutes, remove from heat, and then, 10 minutes later, cool the pot to unseal.
- 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.
- Return the open pot to low heat and add the escarole. Stir it a bit to incorporate.
- In a separate saucepan, boil the ditalini with a dash of salt until al dente.
- Strain the ditalini and incorporate it into the soup. Stir, taste, adjust as needed, and serve.
So that’s going to wrap this up with this exceptional food italian lentil soup with hot sausage and escarole recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
