Hearty Italian Sausage and Farro Soup with Herb Butter Toasts

This rustic soup is the ultimate comfort food for chilly evenings. A savory tomato broth is packed with Italian chicken sausage, tender farro and colorful vegetables, all simmered to perfection. The nutty flavor of farro adds a wholesome texture that pairs beautifully with the aromatic herbs.

To make it even more satisfying, we’ve included crispy ciabatta toasts slathered with herb butter. Perfect for dipping, these toasts elevate the soup into a complete meal that will warm you from the inside out.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

3 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. Peel the carrot and finely chop it. Halve the onion, peel and finely chop one half (reserve the other for another use). Core and finely chop the Roma tomato.
2. Place 1½ tablespoons butter in a small microwave-safe bowl. Microwave until just soft, about 10 seconds (do not melt). Stir in ¼ teaspoon Italian seasoning. Season with salt and pepper. Set aside.
3. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the Italian chicken sausage and cook, breaking it up into pieces, until browned, about 5 minutes. Add another drizzle of olive oil, then stir in the chopped carrot, onion and a large pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes.
4. Stir the remaining Italian seasoning into the pot. Cook until fragrant, about 30 seconds. Stir in the chopped tomato and tomato paste. Cook, stirring, until well combined, about 1 minute. Add the farro, chicken stock concentrates, a few big pinches of salt and 3 cups water (use 5½ cups if serving 4). Cover and bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, then uncover and continue simmering until the farro is tender, about 5 minutes more.
5. Meanwhile, halve the ciabatta bread horizontally (as if making a sandwich). Toast in a toaster or toaster oven until golden. Spread the herb butter over the cut sides, then cut each half diagonally to make four toasts.
6. Stir half of the grated Parmesan into the soup. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with the remaining Parmesan and serve with the herb butter toasts on the side.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with pearled barley, spelt or even brown rice. Adjust cooking time according to the grain’s package instructions.

Is this soup gluten-free?

No, farro is a type of wheat and contains gluten. The ciabatta bread also contains gluten. For a gluten-free version, use certified gluten-free grains like quinoa or rice and serve with gluten-free bread.

Can I make this soup in advance?

Absolutely! The soup tastes even better the next day as the flavors meld. Prepare the soup without the toasts, cool and refrigerate. Reheat gently on the stovetop, adding a little water if needed. Make the herb butter toasts just before serving.