Hi, I am Joana. Today, I’m gonna show you how to make italian lentil soup with hot sausage and escarole recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Italian Lentil Soup with Hot Sausage and Escarole Recipe
Italian Lentil Soup with Hot Sausage and Escarole is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Italian Lentil Soup with Hot Sausage and Escarole is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to 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 cook it.
The ingredients needed to make Italian Lentil Soup with Hot Sausage and Escarole:
- Take 2 tbsp olive oil, extra virgin
- Prepare 1 large onion, chopped
- Make ready 1 tbsp salt
- Get 4 clove garlic, minced
- Take 1 1/2 lb ground
- Make ready 1 tbsp Italian red pepper flakes
- Get 1 tbsp fennel seeds
- Make ready 1 tbsp granulated garlic
- Prepare 1 can 28oz. whole peeled tomatoes in tomato juice
- Prepare 5 large potatoes, diced
- Prepare 1 lb lentils, rinsed
- Get 10 cup water
- Take 1/4 cup Provolone cheese, grated
- Get 1/4 cup pecorino Romano cheese, grated
- Prepare 1 bunch escarole, torn up
- Prepare 1 1/2 cup 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 with the red pepper flakes, granulated garlic, and fennel seeds.
- When the onions are very translucent, and the 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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