Hearty Italian Sausage and Farro Soup with Parmesan

There’s nothing quite like a steaming bowl of soup to chase away the chill. This rustic Italian-inspired soup is packed with crumbled pork sausage, colorful vegetables and chewy farro for a satisfying meal in a bowl. A touch of Tuscan seasoning adds warmth, while a generous sprinkle of Parmesan cheese on top brings a savory finish.

Best of all, this soup comes together in one pot, making cleanup a breeze. It’s perfect for busy weeknights or lazy weekends when you crave something nourishing and delicious.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and cut the carrot into small dice. Halve, peel and finely chop the onion. Remove the sausage from its casing and discard the casing.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, about 4-6 minutes (it will finish cooking later). Meanwhile, dice the tomato. Pick the parsley leaves from the stems and finely chop the leaves.
3. Add another drizzle of olive oil to the pot with the sausage. Stir in the carrot, onion and a big pinch of salt. Cook, stirring occasionally, until the vegetables are just softened and the sausage is cooked through, about 5-7 minutes.
4. Stir in the diced tomato, half of the chopped parsley, half of the Tuscan Heat Spice (save the rest for another use) and ½ cup of farro (we sent more; measure carefully). For 4 servings, use 1 cup farro. Cook, stirring, for 1 minute. Add the stock concentrates and 3½ cups warm water (6 cups for 4 servings), scraping up any browned bits from the bottom of the pot. Cover, bring to a boil, then immediately reduce the heat to low. Simmer, covered, until the farro is tender, 25-30 minutes.
5. Stir half of the Parmesan cheese into the soup. Taste and adjust seasoning with salt and pepper.
6. Divide the soup among bowls. Top with the remaining Parmesan and chopped parsley. Serve hot.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.