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Italian Lentil Soup with Hot Sausage and Escarole is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Italian Lentil Soup with Hot Sausage and Escarole is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular 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
- Make ready 1 large onion, chopped
- Prepare 1 tbsp salt
- Prepare 4 clove garlic, minced
- Get 1 1/2 lb ground pork
- Make ready 1 tbsp Italian red pepper flakes
- Get 1 tbsp fennel seeds
- Prepare 1 tbsp granulated garlic
- Get 1 can 28oz. whole peeled tomatoes in tomato juice
- Prepare 5 large potatoes, diced
- Take 1 lb lentils, rinsed
- Make ready 10 cup water
- Take 1/4 cup Provolone cheese, grated
- Take 1/4 cup pecorino Romano cheese, grated
- Prepare 1 bunch escarole, torn up
- Get 1 1/2 cup ditalini
Lentil Soup with Italian Sausage and Escarole When the weather gets chilly there is nothing better than a big bowl of home made soup for dinner! Lentils are wonderful, as they don't have to be pre-soaked and cook up quickly as opposed to other beans, and by adding vegetables and sausage this becomes a complete and healthy meal. Add any meat if using (IE bacon, ham, Italian sliced sausage or even pepperoni slice). Grandma used whatever we had, or sometimes all vegetarian.
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.
When the carrots are cooked I take them out and puree them. Put large stock pot with a lid over a high flame and heat the oil. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Add escarole and pan juice to lentils season to taste with salt and pepper. Serve hot with grated Parmesan cheese, sprinkled on top.
Above is the right way to prepare dinner italian lentil soup with hot sausage and escarole, very easy to make. Do the cooking levels accurately, calm down and use your heart then your cooking might be scrumptious. There are a lot of recipes which you can attempt from this web site, please discover what you need. Should you like this recipe please share it with your pals. Joyful cooking.
