Step-by-Step Guide to Prepare Quick Italian Lentil Soup with Hot Sausage and Escarole

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Quick Italian Lentil Soup with Hot Sausage and Escarole. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Italian Lentil Soup with Hot Sausage and Escarole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Italian Lentil Soup with Hot Sausage and Escarole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Italian Lentil Soup with Hot Sausage and Escarole is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Italian Lentil Soup with Hot Sausage and Escarole estimated approx 1 hour 10 mins.

To begin with this recipe, we must 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 can achieve it.

It's a very old recipe from my mother and her mother before her, but slightly updated by me. It's all the sausage you'd have in the original, but minus all the trouble of packing it into a pig intestine first. It's the rich beaniness of lentils coupled with classic Italian flavors, escarole, sausage, and two Italian cheeses.

Ingredients and spices that need to be Get to make Italian Lentil Soup with Hot Sausage and Escarole:

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

Instructions to make 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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