Tuscan Sausage and Farro Soup

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

with Herb Butter Toasts

By Recipe0 System

During this time of year, we crave dinners that are hearty, rustic, and soul-warming. This soup checks all of those boxes. It has a tomatoey broth as its base that gets filled up with Italian chicken sausage, bites of carrot, aromatic herbs, and farro (that’s an ancient grain with a wholesome, nutty flavor). And because no soup is complete without some bread for dunking, we’re also throwing in some ciabatta toasts spread with herb butter.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

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

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Peel carrot, then finely chop. Halve onion; peel and finely chop one half (use the other as you like). Core and finely chop tomato.
2

Place 1½ TBSP butter in a small microwave-safe bowl. Microwave until just soft, about 10 seconds (do not melt). Stir in ¼ tsp Italian seasoning. 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, about 5 minutes. Add a large drizzle of olive oil, then stir in carrot, onion, and a large pinch of salt. Cook, stirring occasionally, until slightly softened, about 5 minutes.
4

Stir remaining Italian seasoning into pot. Cook until fragrant, 30 seconds. Stir in tomato and tomato paste. Cook, stirring, until well combined, about 1 minute. Stir in farro, stock concentrates, a few big pinches of salt, and 3 cups water (5 ½ cups for 4 servings). Cover and bring to a boil, then reduce heat to medium low. Simmer 10 minutes, then uncover pot and simmer until farro is tender, about 5 minutes more.
5

Meanwhile, halve ciabatta (as if you were making a sandwich). Toast in toaster or toaster oven until golden. Spread with herb butter, then halve toasts diagonally.
6

Stir half the Parmesan into soup. Season soup with salt and pepper to taste. Divide between bowls, then garnish with remaining Parmesan. Serve with toasts on the side.

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