Go Back
+ servings
Print Recipe
5 from 1 vote

Best Sausage and Farro Soup

If you are looking for a delicious, hearty soup this Best Sausage and Farro Soup is it. The soup is simple to make and loaded with veggies, whole grains, and sausage. You will love it!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: carrots, farro, potatoes, sausage, soup
Servings: 8 servings
Author: Amy Sandidge


  • 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


  • 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.


  • 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.