Chicken Sausage and Farro Italian Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 4 cups low-sodium chicken broth
• 1 cup farro
• 4 chicken sausages, sliced
• 1 (14.5 oz) can diced tomatoes
• 2 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in thyme, oregano, and red pepper flakes; cook for 1 minute.
3. 3 Add chicken broth and farro. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4 Add sliced chicken sausages and diced tomatoes. Simmer for an additional 10 minutes.
5. 5 Stir in spinach until wilted.
6. 6 Season with salt and pepper to taste. Serve hot with grated Parmesan cheese if desired.

Equipment

• Large pot

Variations

• Add white beans for extra protein and creaminess.

Substitutions

• Substitute farro with pearl barley if needed.

Pairings

• Serve with a Pinot Noir or a glass of Italian sparkling water with lemon.

Nutrition

Tips

• For a smokier flavor, use smoked chicken sausages.
• Toast the farro in a dry pan before cooking for added nuttiness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pairs well with crusty bread or a simple green salad.

FAQ