Easiest Way to Prepare Yummy Italian Lentil Soup with Hot Sausage and Escarole

Italian Lentil Soup with Hot Sausage and Escarole. 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.

Just before serving, add the lemon juice and season to taste with pepper and more salt. Serve hot with grated Parmesan cheese, sprinkled on top. This hearty, flavorful stew of hot or sweet Italian sausages and lentils is easy to make and filling. 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. Prepare 2 tbsp of olive oil, extra virgin.
2. Prepare 1 large of onion, chopped.
3. It's 1 tbsp of salt.
4. It's 4 clove of garlic, minced.
5. Prepare 1 1/2 lb of ground pork.
6. Prepare 1 tbsp of Italian red pepper flakes.
7. Prepare 1 tbsp of fennel seeds.
8. It's 1 tbsp of granulated garlic.
9. You need 1 can of 28oz. whole peeled tomatoes in tomato juice.
10. Prepare 5 large of potatoes, diced.
11. It's 1 lb of lentils, rinsed.
12. You need 10 cup of water.
13. It's 1/4 cup of Provolone cheese, grated.
14. You need 1/4 cup of pecorino Romano cheese, grated.
15. It's 1 bunch of escarole, torn up.
16. You need 1 1/2 cup of ditalini.

Most Italian sausage in the United States is a pork sausage primarily seasoned with anise or fennel, but it comes in both hot or sweet varieties. 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.

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..

Try not to leave any large lumps behind. Sauté until the meat has lost its raw color and most of the fat has been. Add in lentils, with their cooking broth, salt, and Pass cheese at the table. Serve with crusty, whole wheat Italian bread and perhaps a salad of julienne cut beets with extra virgin olive oil and wine. This hearty Italian Lentil Soup recipe is easy to make, naturally gluten-free, and full of the best Italian flavors!