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Tuscan Sausage and Farro Soup

Tuscan Sausage and Farro Soup

with Herb Butter Toasts

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


½ unit

Yellow Onion

1 unit

Roma Tomato

1 teaspoon

Italian Seasoning

9 ounce

Italian Chicken Sausage

1.5 ounce

Tomato Paste

½ cup



2 unit

Chicken Stock Concentrate

1 unit

Ciabatta Bread

(ContainsSoy, Wheat)

¼ cup

Parmesan Cheese


Not included in your delivery

1.5 tablespoon



3 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol160 mg
Sodium2110 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Pot
Instructionsarrow up iconarrow up icon
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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.