Recipe: Tasty Italian Lentil Soup with Hot Sausage and Escarole

Italian Lentil Soup with Hot Sausage and Escarole. Great recipe for Italian Lentil Soup with Hot Sausage and Escarole. 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.

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. For the lentil and escarole soup. Cook, stirring often, until the onion is tender, about five minutes. You can have Italian Lentil Soup with Hot Sausage and Escarole using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Italian Lentil Soup with Hot Sausage and Escarole

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

Add the garlic and red pepper flakes. Teaming with flavors this Italian Lentil Soup with Sausage and a loaf of warm crusty bread is all you will need for an easy one-pot meal. Thick and hearty with lentils, Italian sausage, vegetables, and spices in a rich broth, this soup is perfect for dinner. This was a very good recipe.

Italian Lentil Soup with Hot Sausage and Escarole step by step

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..

This Escarole Soup recipe is a traditional dish that is made to celebrate St. When I was young my mother used to make this dish for my brothers and myself. It is easy, and my mother always used fresh ingredients. Wash thoroughly in cold water to remove sand. Add slightly drained escarole leaves to onion mixture.