Italian Lentil Soup with Hot Sausage and Escarole

Name: Italian Lentil Soup with Hot Sausage and Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil, extra virgin; 1 large onion, chopped; 1 tbsp salt; 4 clove garlic, minced; 1 1/2 lb ground pork; 1 tbsp Italian red pepper flakes; 1 tbsp fennel seeds; 1 tbsp granulated garlic; 1 can 28oz. whole peeled tomatoes in tomato juice; 5 large potatoes, diced; 1 lb lentils, rinsed; 10 cup water; 1/4 cup Provolone cheese, grated; 1/4 cup pecorino Romano cheese, grated; 1 bunch escarole, torn up; 1 1/2 cup ditalini

Servings: persons

2 tbsp olive oil, extra virgin
1 large onion, chopped
1 tbsp salt
4 clove garlic, minced
1 1/2 lb ground pork
1 tbsp Italian red pepper flakes
1 tbsp fennel seeds
1 tbsp granulated garlic
1 can 28oz. whole peeled tomatoes in tomato juice
5 large potatoes, diced
1 lb lentils, rinsed
10 cup water
1/4 cup Provolone cheese, grated
1/4 cup pecorino Romano cheese, grated
1 bunch escarole, torn up
1 1/2 cup ditalini

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.
5
Turn the heat up to medium high, and stir frequently, ensuring there is enough liquid on the bottom to keep everything from sticking.
6
When the tomatoes are really soft from cooking, mash them up into itty bitty blobs, stir, taste, and adjust this base as needed.
7
Add the potatoes and lentils and stir.
8
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.
9
Keep it at pressure 10 minutes, remove from heat, and then, 10 minutes later, cool the pot to unseal.
10
Stir to break up the lentils a bit, and then add the Provolone and Romano cheeses.
11
Stir again, taste, and adjust the salt, red pepper, and fennel, as desired.
12
Return the open pot to low heat and add the escarole.
13
Stir it a bit to incorporate.
14
In a separate saucepan, boil the ditalini with a dash of salt until al dente.
15
Strain the ditalini and incorporate it into the soup.
16
Stir, taste, adjust as needed, and serve.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp olive oil, extra virgin, 1 large onion, chopped, 1 tbsp salt, 4 clove garlic, minced, and more.

Yes, Italian Lentil Soup with Hot Sausage and Escarole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!