Recipe: Yummy Italian Lentil Soup with Hot Sausage and Escarole

Italian Lentil Soup with Hot Sausage and Escarole. Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. 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.

Lentil Soup with Italian Sausage and Escarole When the weather gets chilly there is nothing better than a big bowl of homemade 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. For the lentil and escarole soup. You can cook Italian Lentil Soup with Hot Sausage and Escarole using 16 ingredients and 12 steps. Here is how you cook that.

Ingredients of Italian Lentil Soup with Hot Sausage and Escarole

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

Cook, stirring often, until the onion is tender, about five minutes. 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.

Italian Lentil Soup with Hot Sausage and Escarole instructions

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 was a very good recipe. 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.