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

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We hope you got insight from reading it, now let’s go back to italian lentil soup with hot sausage and escarole recipe. To make italian lentil soup with hot sausage and escarole you only need 16 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Italian Lentil Soup with Hot Sausage and Escarole:
  1. Use olive oil, extra virgin
  2. You need onion, chopped
  3. Take salt
  4. Take garlic, minced
  5. Use ground pork
  6. Prepare Italian red pepper flakes
  7. You need fennel seeds
  8. Get granulated garlic
  9. Take 28oz. whole peeled tomatoes in tomato juice
  10. Provide potatoes, diced
  11. Get lentils, rinsed
  12. Take water
  13. Take Provolone cheese, grated
  14. Prepare pecorino Romano cheese, grated
  15. Prepare escarole, torn up
  16. Use 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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