Hi, I am Marie. Today, we’re going to make italian lentil soup with sausage sausage and escarole recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Italian Lentil Soup with Sausage Sausage and Escarole Recipe
Italian Lentil Soup with Sausage Sausage and Escarole is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Italian Lentil Soup with Sausage Sausage and Escarole is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook italian lentil soup with sausage sausage and escarole using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Italian Lentil Soup with Sausage Sausage and Escarole:
- Prepare 2 tbsp olive oil, extra virgin
- Make ready 1 large onion, chopped
- Get 1 tbsp salt
- Get 4 clove garlic, minced
- Get 1 1/2 lb ground
- Prepare 1 tbsp Italian red pepper flakes
- Prepare 1 tbsp fennel seeds
- Make ready 1 tbsp granulated garlic
- Prepare 1 can 28oz. whole peeled tomatoes in tomato juice
- Get 5 large potatoes, diced
- Make ready 1 lb lentils, rinsed
- Get 10 cup water
- Get 1/4 cup Provolone cheese, grated
- Take 1/4 cup pecorino Romano cheese, grated
- Make ready 1 bunch escarole, torn up
- Get 1 1/2 cup ditalini
Steps to make Italian Lentil Soup with Sausage 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 with the red pepper flakes, granulated garlic, and fennel seeds.
- When the onions are very translucent, and the 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.
So that is going to wrap this up for this distinctive dish italian lentil soup with sausage sausage and escarole recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
