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Chicken Sausage Soup with Farro

Bowl of lemony chicken sausage and farro soup

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This chicken sausage soup with farro is an easy and nourishing recipe, perfect for weeknights when you want to feel cozy with a low effort, hearty meal. Serve with parmesan, squeezes of lemon, and your favorite warm, crusty bread.

Ingredients

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  • 2 tablespoons olive oil
  • 1 yellow or sweet onion, diced small
  • 2 stalks celery, diced small
  • 2-3 carrots, sliced into coins
  • 3 cloves garlic, minced
  • 1 package pre-cooked chicken sausage, nitrate free, sliced into coins
  • 2 tablespoons Herbes de Provence (or dried Italian herbs)
  • 4 cups chicken broth
  • 4 cups water
  • 1 cup dried farro
  • 2 lemons
  • 1 parmesan rind (optional)
  • 5 cups chopped kale
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shaved or grated parmesan, for serving

Instructions

  1. Sauté veggies. Heat olive oil or butter over medium in a large pot or dutch oven. Add onion, garlic, celery, carrots, and a pinch of salt. Sauté until softened (7-8 minutes).
  2. Add chicken sausage and seasonings. Add the chicken sausage coins and Herbes de Provence and sauté for another 5 minutes, until the sausage coins start to brown.
  3. Add remaining ingredients, except kale. Add broth, water, farro, juice of 1 lemon, a few shakes of pepper, and parmesan rind (if using). Bring mixture to a boil, then reduce to a simmer. Cover and let cook for 30 minutes, or until farro is completely cooked.
  4. Add kale. Remove lid and add in the kale, then replace lid to allow kale to wilt. After five minutes, stir the soup and taste test. Add more salt and pepper to taste.
  5. Serve. Serve each bowl with shaved parmesan, a squeeze of fresh lemon juice, and freshly cracked black pepper. Also delicious with warm bread and butter or olive oil.

Notes

  1. Freezing instructions. To freeze this soup, place fully cooled soup in an airtight container, leaving about 1/2 inch of space from the top. Store in the freezer for up to three months. When you're ready to eat, remove from the freezer and allow the soup to thaw in the fridge overnight.