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Rustic Farro & Pork Sausage Soup
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Rustic Farro & Pork Sausage Soup

Rustic Farro & Pork Sausage Soup

with Parmesan

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!

One Pan

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

Total Time45 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

3 ounce


9 ounce

Italian Pork Sausage

1 unit

Roma Tomato

¼ ounce


¾ cup


(Contains Wheat)

1 tablespoon

Tuscan Heat Spice

2 unit

Chicken Stock Concentrate

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ 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.


Large Pot


Start Prep

• 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.

Cook & Finish Prep

• 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.

Step 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.

Start Soup

• 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.

Finish Soup

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


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