Italian Lentil Soup with Hot Sausage and Escarole.
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, italian lentil soup with hot sausage and escarole. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Italian Lentil Soup with Hot Sausage and Escarole is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. 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 fantastic.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Italian Lentil Soup with Hot Sausage and Escarole:
- Make ready 2 tbsp of olive oil, extra virgin.
- Make ready 1 large of onion, chopped.
- Make ready 1 tbsp of salt.
- Get 4 clove of garlic, minced.
- Take 1 1/2 lb of ground pork.
- Get 1 tbsp of Italian red pepper flakes.
- Prepare 1 tbsp of fennel seeds.
- Take 1 tbsp of granulated garlic.
- Get 1 can of 28oz. whole peeled tomatoes in tomato juice.
- Prepare 5 large of potatoes, diced.
- Make ready 1 lb of lentils, rinsed.
- Make ready 10 cup of water.
- Get 1/4 cup of Provolone cheese, grated.
- Make ready 1/4 cup of pecorino Romano cheese, grated.
- Prepare 1 bunch of escarole, torn up.
- Take 1 1/2 cup of ditalini.
Steps 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..
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