Sausage Farro Soup Recipe. Are you looking for a hearty and simple soup to warm you? You have found it! This soup will come together in about 45 minutes, I mean, the veggies and farro need to cook.. Trust me, your house will smell amazing in those 45 minutes though. There is so much goodness in this soup!
If you love soups as much as I do, let me suggest a few other favorite recipes. This Italian sausage and ravioli are so easy to make! If you want something hearty, beef barley soup is always a good choice. Or if you want something a little lighter, how about this chicken taco soup? Or maybe vegetarianism is your thing? How about this pumpkin and red lentil soup?
What Makes This Recipe Work?
This recipe is the kind of cozy recipe you need on a cold day/evening. It is hearty and filling and just what you need to fill you up!
It is really simple to make. It is done in under an hour, even with all the prep work.
You can double this recipe and use it for meal prep. It reheats really well, so I suggest making a big batch, chilling it, then reheating when you are ready.
Ingredients
- Pork sausage- I like to use spicy pork sausage. If you like a milder sausage, use that. You can also use Italian pork sausage.
- Onions- I prefer white or yellow.
- Celery- Another must in my soups.
- Carrots- This plus the onions and celery are a must-use in all my soups.
- Farro- Farro is a great ancient grain that is pretty popular right now, so it is easy to find. It is a little expensive, so I like to buy it from the bulk bins at my local Winco.
- All-purpose flour- I use this for my thickener on the soup.
- Vegetable broth- You can also use chicken stock as well.
- Yellow potatoes- these are my favorite, but you can also use reds or russets.
- Minced garlic- I am not sure if you are a garlic lover like I am, but 99% of my foods would not be the same without it!
- Thyme, rosemary, salt, and pepper- are the spices needed for this soup.
- Kale- or you can use another dark leafy green if you prefer, but I like the kale in this soup.
How To Make
- Start by cooking your sausage for a few minutes in your pan. I used my enameled cast iron pan.
- While it is cooking, chop your veggies. Once the sausage has cooked a few minutes, add in the onions, carrots, celery, and farro.
- Cook another 3-4 minutes, stirring occasionally.
- Sprinkle with the flour. Cook this another few minutes, making sure to mix while this is cooking. This will cook out the flour taste.
- Add in the stock, herbs, garlic, salt, pepper, and potatoes. Mix well and continue to cook, stirring occasionally, for about another 20-35 minutes
- You will know it is done when the potatoes are tender and the farro is cooked.
- About 5 minutes before it is done, add in your rough chop kale and cook for 5 minutes.
Notes
- Farro might be a little hard to find or maybe you don't want to use it. You can use barley instead if you prefer, or even bulgur.
- The reason I use yellow potatoes is they hold their shape better when cooking. Russets are a mealy-type potato and break up pretty easily. If you can, I recommend yellow or red.
- Kale is a great leafy green, but another option to use would be spinach or turnip greens. Both are really good in this soup.
- If you are going to use this for meal prep or just to make it ahead of time, let me tell you what I do. Make the soup, cool, then store it in the fridge for up to 10 days. When you are ready, either microwave to reheat or reheat on the cooktop.
FAQ
yes! In fact, if you aren't into whole grains, you can always use white rice even. Just know it cooks much faster, so add it in about 15 minutes before the potatoes will be done cooking.
Yes! I have used link sausages before and it was great. You could also use ground beef or chicken if you prefer
It does. You can hold it in an airtight container for up to 3 weeks.
I love to throw it in the microwave for a few minutes. You can also heat it on the cooktop for several minutes as well. It heats up pretty fast!
Best Sausage and Farro Soup
Ingredients
- 16 ounce pork sausage
- ¾ cup chopped onions
- ¾ cup chopped celery
- ¾ cup peeled and chopped carrots
- ¾ cup farro
- ½ cup all-purpose flour
- 8 cups vegetable or chicken stock You can also use water if you prefer, just make sure and season well
- 3 cups chopped yellow potatoes You can really use any type you want, but I love the Yukon gold varieties
- 1 tablespoon minced garlic
- 2 teaspoons fresh thyme
- 2 teaspoons rosemary
- 1 teaspoon ground black pepper
- salt be mindful of salt if your stock is salty. I would start with ½ teaspoon. After it has cooked for 20 minutes, taste and adjust seasoning
- 5-6 cups chopped kale
Instructions
- Heat a stockpot over medium heat. Add your ground sausage and cook for several minutes.
- Then add in your onions, celery, carrots, and farro. Continue to cook for about another 3 minutes.
- Sprinkle in your flour. Mix this well and cook another 2-3 minutes. This will cook out the flour taste.
- Next, add in the stock, herbs, garlic, salt, pepper, and potatoes. Mix well and continue to cook, stirring occasionally, for about another 20-35 minutes. You will know it is done when the potatoes are tender and the farro is cooked.
- About 5 minutes before it is done, add in your rough chop kale and cook 5 minutes.
Notes
- Farro might be a little hard to find or maybe you don't want to use it. You can use barley instead if you prefer, or even bulgur.
- The reason I use yellow potatoes is they hold their shape better when cooking. Russets are a mealy-type potato and break up pretty easily. If you can, I recommend yellow or red.
- Kale is a great leafy green, but another option to use would be spinach or turnip greens. Both are really good in this soup.
- If you are going to use this for meal prep or just to make it ahead of time, let me tell you what I do. Make the soup, cool, then store it in the fridge for up to 10 days. When you are ready, either microwave to reheat or reheat on the cooktop.