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Rustic Farro & Pork Sausage Soup

Rustic Farro & Pork Sausage Soup

with Parmesan

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Few things are more satisfying than a pot of hearty, soul-warming soup (aka the culinary equivalent of a cozy blanket). This one is chock full of goodness—that is to say crumbled pork sausage, aromatic veggies, Tuscan herbs and spices, and chewy farro. Of course, no soup would be complete without a cheesy topping—here, we sprinkle over savory Parmesan for melt-factor. Soup’s on!

Tags:One PanSpicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

3 ounce

Carrot

9 ounce

Italian Pork Sausage

1 unit

Roma Tomato

¼ ounce

Parsley

¾ cup

Farro

(ContainsWheat)

1 tablespoon

Tuscan Heat Spice

2 unit

Chicken Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate71 g
Sugar12 g
Dietary Fiber8 g
Protein36 g
Cholesterol90 mg
Sodium1550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pot
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop onion. • Remove sausage* from casing; discard casing.

2

• Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step). • Meanwhile, dice tomato. Pick parsley leaves from stems; finely chop leaves.

3

• Add another drizzle of olive oil to pot with sausage; stir in carrot, onion, and a big pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.

4

• Stir tomato, half the chopped parsley, half the Tuscan Heat Spice (use the rest as you like), and ½ cup farro (be sure to measure; we sent more) into pot with sausage mixture. (Use 1 cup farro for 4 servings.) Cook, stirring, 1 minute. • Stir in stock concentrates and 3½ cups warm water (6 cups for 4), scraping up any browned bits from bottom of pot. • Cover, bring to a boil, then immediately reduce heat to low. Simmer, covered, until farro is tender, 25-30 minutes.

5

• Stir half the Parmesan (save the rest for serving) into soup. Taste and season with salt and pepper.

6

• Divide soup between bowls. Top with remaining Parmesan and chopped parsley and serve.