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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Italian Chicken Sausage Mix
Chicken Stock Concentrate
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.
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.
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.
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.
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.
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.