Farro soup with sausage was a hit! Loaded with flavor and very filling, this simple, satisfying hearty farro soup recipe was a winner!
It was chilly over the weekend-definitely soup weather- so I looked in the pantry and spotted farro.
Familiar with it?
Farro is a great change from barley-which is what I was really looking for.
However farro and barley are perfect substitutes for each other.
I love farro as a side dish and also in a salad. And of course-it's perfect in soup!
Table of contents
Farro Facts
Farro is a type of wheat, considered an ancient grain, also known as einkorn, emmer or spelt. Quite popular in Italy; it contains less gluten than today's wheat, but is still not advised for those with celiac disease.
Farro has a nutty, earthy taste and is quite mild. Texture wise it is chewy and holds its shape well. It's great in soup because it doesn't get mushy.
¼ cup of cooked farro contains 7 grams of fiber and 7grams of protein. It also contains mangnesium and iron and is a great change from rice.
Soup Ingredient Suggestions
Sausage - Use chicken sausage or pork. I used Italian sausage-the spicy kind! Ground meat can also be used, but you may want to add extra seasoning, in that case.
Onions, Carrots and Celery - I love this trifecta together. Use about 4-5 cups total. If you don't love celery, add more carrots!
Garlic, Bay Leaves, Oregano - Fresh garlic is a must. The rest of the seasonings are up to you.
Water or Stock? I always use stock for better flavor. You do you! And don't be afraid to use Better than Bouillion.
Diced Tomatoes- 1 14 oz can is all that's needed.
Tomato Paste adds extra umami
Pre-cooked Farro or pre-cooked barley - I use Trader Joes pre-cooked farro and add it at the end of cooking. Just 10 minutes after that and the farro soup is ready. However if you want to simmer it longer, the farro may swell but doesn't get mushy.
Spinach - I told you this was a healthy soup! Don't like spinach? Add baby kale. Or Swiss chard.
Red Wine Vinegar or other vinegar- Helps balance the flavor of the soup. Don't have vinegar? Lemon juice also works!
Garnishes - I used rosemary croutons and grated cheese. Minced parsley, scallions, cilantro, fresh basil-all are great on this farro soup.
How to Store Farro Soup Leftovers?
Refrigerate in a sealed container.
The farro may swell, but it will not get mushy.
Add more liquid to this farro soup recipe if needed after storing, because the farro may soak up some of the broth while refrigerated.
Reheat covered in a microwave for about 2 minutes.
Serving Suggestions
I served this farro soup recipe with cornbread. Biscuits, garlic rolls, or an artisan bread with butter would be good also on the side.
Round this out with a simple salad for a heartier meal.
Great with red wine!
And don't forget dessert! Just sayin'!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Farro Soup With Sausage
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 Servings 1x
- Category: Soup
- Cuisine: American
Description
Farro soup with sausage was a hit! Loaded with flavor and very filling, this simple, satisfying hearty soup was a winner!
Ingredients
2 T olive oil
14 oz Italian sausage or your choice of sausage or ground meat
2 c diced onion
1 c chopped carrots
1 c chopped celery
2 minced garlic cloves
1 T tomato paste
6 c chicken stock or water
1 14 oz can diced tomatoes-not drained
Bay leaf, oregano and other seasonings you desire
1 c pre-cooked farro or ½ c pearled barley
6 c or 8 oz baby spinach or kale or Swiss chard
2 T red wine vinegar
Garnishes: Croutons, Grated Parmesan or other cheese, Minced Scallions or Parsley or Basil
Instructions
In a medium Dutch oven over medium heat, add the olive oil and coat the bottom of the pot. Add the sausage and flatten it in the bottomm of the Dutch oven so that the bottom browns, about 5 minutes. Then flip and break into small pieces. (I use a pastry cutter to chop the meat!) Finish cooking until golden brown all over. Leave about 2 T of fat in the pot.
Add the onions, carrots and celery, season with salt and pepper and cook until the onion is translucent. Stir in minced garlic cloves and 1 T tomato paste and cook a few minutes until tomato paste is dark red.
Stir in diced tomatoes, stock and seasonings of your choice. Simmer about 30 minutes. Add in farro about 15 minutes before serving. If you want this soupier you may want to stir in more liquid. If you want this thicker, cook it longer.
About 5 minutes before serving stir in the greens and vinegar.
Serve with garnishes of your choice.
Notes
This farro soup is an easy recipe to make and highly adaptable to use what you have on hand.
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2pots2cook says
This is what comfort food looks like!!!!!!!