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 1/2 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.
