Chicken Sausage & Farro Soup

Name: Chicken Sausage & Farro Soup with Herb Butter Toasts
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 Carrot; 1 Onion; 1 Tomato; 1 tbsp Italian Seasoning; 9 oz Italian Chicken Sausage Mix; 1 1/2 oz Tomato Paste; 3/4 cup Farro; 3 unit Chicken Stock Concentrate; 1 Bread; 1/4 cup Parmesan Cheese; 1 1/2 tbsp Butter; 1 tbsp Olive Oil; Salt; Black Pepper; 1 clove Garlic

with Herb Butter Toasts

By Recipe0 System

Rain or shine, warm or cool, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Tonight’s soup is chock-full of goodness—that is to say spiced chicken sausage, fresh tomato, chewy farro, and a swirl of Parmesan cheese. And because no good brothy bowl is complete without some bread for dunking, we’re also throwing in buttery, herby toast points. Get ready for a meal as satisfying as it is delicious.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

3 Carrot
1 Onion
1 Tomato
1 tbsp Italian Seasoning
9 oz Italian Chicken Sausage Mix
1 1/2 oz Tomato Paste
3/4 cup Farro
3 unit Chicken Stock Concentrate
1 Bread
1/4 cup Parmesan Cheese
1 1/2 tbsp Butter
1 tbsp Olive Oil
Salt
Black Pepper
1 clove Garlic

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim, peel, and finely chop carrot. Halve, peel, and finely chop half the onion (use the rest however you like). Finely chop tomato. Peel and mince garlic.
2

Place 1½ TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10 seconds (do not melt). Stir in ¼ tsp Italian Seasoning (½ tsp for 4). (You’ll use more Italian Seasoning later.) Season with salt and pepper.
3

Heat a drizzle of olive oil in a medium pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 5 minutes.

Add a large drizzle of olive oil, carrot, chopped onion, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened, 5 minutes.
4

Stir garlic and 1 tsp Italian Seasoning (2 tsp for 4 servings) into pot. (Be sure to measure the Italian Seasoning; we sent more.) Cook until fragrant, 30 seconds.

Stir in chopped tomato and tomato paste. Cook, stirring, until combined, 1 minute.

Stir in stock concentrates, ½ cup farro (1 cup for 4), 3 cups water (5½ cups for 4), and a few big pinches of salt. (Be sure to measure the farro; we sent more.) Cover and bring to a boil, then reduce heat to medium low.

Simmer for 10 minutes, then uncover. Continue simmering until farro is tender, 5 minutes more.
5

While soup simmers, halve ciabatta.

Toast until golden. Spread cut sides with herb butter, then halve on a diagonal.
6

Stir half the Parmesan into soup. Season with salt and pepper to taste.

Divide soup between bowls and garnish with remaining Parmesan. Serve with toasts on the side.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.