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.
1 package pre-cooked chicken sausage, nitrate free, sliced into coins
2 tablespoonsHerbes de Provence (or dried Italian herbs)
4cupschicken broth
4cupswater
1cup dried farro
2lemons
1parmesan rind (optional)
5cups chopped kale
1/2 teaspoonsalt
1/4 teaspoonpepper
Shaved or grated parmesan, for serving
Instructions
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).
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.
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.
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.
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
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.