Hi, I am Jane. Today, I will show you a way to make italian lentil soup with hot sausage and escarole recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Italian Lentil Soup with Hot Sausage and Escarole is something that I’ve loved my entire life. They’re fine and they look wonderful.
To bewith this particular recipe, we have to 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 that.
The ingredients needed to make Italian Lentil Soup with Hot Sausage and Escarole:
- Get 2 tbsp olive oil, extra virgin
- Make ready 1 large onion, chopped
- Get 1 tbsp salt
- Make ready 4 clove garlic, minced
- Make ready 1 1/2 lb ground
- Prepare 1 tbsp Italian red pepper flakes
- Make ready 1 tbsp fennel seeds
- Prepare 1 tbsp granulated garlic
- Take 1 can 28oz. whole peeled tomatoes in tomato juice
- Get 5 large potatoes, diced
- Make ready 1 lb lentils, rinsed
- Prepare 10 cup water
- Make ready 1/4 cup Provolone cheese, grated
- Make ready 1/4 cup pecorino Romano cheese, grated
- Get 1 bunch escarole, torn up
- Get 1 1/2 cup 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 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.
So that’s going to wrap this up for this exceptional dish italian lentil soup with hot sausage and escarole recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
