Steps to Prepare Speedy Italian Lentil Soup with Hot Sausage and Escarole

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, italian lentil soup with hot sausage and escarole. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Italian Lentil Soup with Hot Sausage and Escarole is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Italian Lentil Soup with Hot Sausage and Escarole is something which I have loved my whole life.

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

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

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