Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, italian lentil soup with hot sausage and escarole. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Lentil soup flavored with sausage and herbs. Serve with Romano cheese sprinkled on top of each serving bowl. I double the amount of sausage and use the hot italian but that's just a matter of personal preference.
Italian Lentil Soup with Hot Sausage and Escarole is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Italian Lentil Soup with Hot Sausage and Escarole is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this 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 can achieve 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
- Prepare 1 tbsp salt
- Get 4 clove garlic, minced
- Make ready 1 1/2 lb ground pork
- Take 1 tbsp Italian red pepper flakes
- Take 1 tbsp fennel seeds
- Get 1 tbsp granulated garlic
- Take 1 can 28oz. whole peeled tomatoes in tomato juice
- Get 5 large potatoes, diced
- Get 1 lb lentils, rinsed
- Prepare 10 cup water
- Make ready 1/4 cup Provolone cheese, grated
- Prepare 1/4 cup pecorino Romano cheese, grated
- Take 1 bunch escarole, torn up
- Take 1 1/2 cup ditalini
A hearty lentil soup made with spicy italian sausage and spinach. An original recipe from David's Table. Add the sausages and break them up with a fork or the back of a wooden spoon. Try not to leave any large lumps behind.
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.
Sauté until the meat has lost its raw color and most of the fat has been. There is evidence that suggests that lentils have been used in Italian cooking since the Roman Empire. This method creates a tasty flavor base for our soup. If you recall, we used the same technique for this Escarole and Beans recipe as well as this White Kidney Bean. A simple, healthy, Italian lentil soup recipe made with red lentils and smoky notes from roasted red Add spinach, escarole or kale for an extra nutritional boost.
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