Rustic Farro Soup with Sausage
Memories of Italy enticed me into making this Rustic Farro Soup for dinner. Incredibly delicious and comforting, add this to your winter menu. I adore Farro Recipes and this soup is hearty and flavorful!
Why You Must Make
- The Italian sausage adds loads of flavor that infuses into the broth and farro.
- If you have never cooked with farro before, but you enjoy other grains like barley, this is a wonderful introduction to it.
- Homemade soup recipes are generally pretty easy and perfect for cold-weather meals.
I had my first taste of farro in Florence at Trattoria dei Quattro Leoni and was instantly a fan. As much as gorgeous dishes like this Strawberry Caprese Farro Salad tempt me, I wanted another bowl of this soup.
I had high expectations for this Tuscan farro soup. It smelled incredible as it simmered away in the kitchen.
Bill, my harshest critic, said he wasn’t thrilled with the taste, but I’m thinking it was a combination of the heat, the mushrooms and the “foreign” grain. I could imagine him thinking, “Have you heard of pasta??” I, on the other hand, loved this delectable concoction!
Reader Endorsement
I made a tasty Sausage Pasta Soup for my book club last month. A couple of friends asked for the recipe. One got back to me after she found this farro soup recipe while perusing the blog. From her email: THIS soup ROCKS. I feel that it’s conceptually so “in” and it is superb!!
Expert Tips
- This is a very versatile recipe. If you don’t like mushrooms, leave them out. Want to add some celery? Go right ahead.
- Many soups taste better if they are made a day ahead of time. Resting overnight in the refrigerator allows the flavors to meld. It can be a magical transformation.
- If farro is hard to find, try barley or even rice instead.
- Alcohol, like salt, is a flavor enhancer. So don’t omit the red wine. The alcohol will evaporate as it simmers.
- Depending on how salty your chicken broth/stock is, you may not want to add any additional salt. Taste and decide for yourself. You can always add salt, but you can’t remove salt if you add too much.
- Crushed red pepper flakes are added for heat. If you’re worried about the soup being too spicy, start with a pinch or two, and add more if desired.
Just close your eyes and imagine yourself in Florence, dining at a trattoria, tucked away on a narrow, back street near the Arno. A piping hot bowl of this farro soup is in front of you with some crusty bread and a lovely Italian vino. I don’t think I’ll ever convert the hubby, but I bet you’ll love it!
Frequently Asked Questions
Farro is a nutty, chewy ancient grain. The taste has been compared to brown rice and dates back to ancient Rome. There is no grain that is labeled as farro, instead, farro can come from spelt, einkorn, or emmer.
Cooked in water or broth, it’s ready to eat in about 25 minutes. Use it in soups (yes!), salads, or load up with all sorts of goodies for an entree!
Like quinoa, barley, and other grains, farro is categorized as a carbohydrate. So if you’re watching your carbs or following a keto diet, this grain may not be for you. Farro does offer lots of health benefits, though, including:
Fiber, 5 gms per 1/4 cup
Vitamins and Minerals including Vitamin B3, Magnesium, Zinc and Iron
Protein, 6 gms per 1/4 cup
Farro has been shown to decrease glucose sensitivity, by regulating glucose levels.
You May Also Like:
- Creamy Italian Tomato Soup from Inside BruCrew Life
- Italian White Bean, Cabbage, and Sausage Soup from Barefeet in the Kitchen
- Italian Chicken Orzo Soup from A Spicy Perspective
- Italian Wedding Soup
- Baked Potato Soup
- Plus, all my Best Soup Recipes
Rustic Farro Soup
Flavorful Rustic Farro Soup filled with vegetables, wine, sausage, and farro.
Ingredients
- ¼ cup olive oil
- 1 cup sliced carrots
- ½ cup chopped celery
- ½ cup chopped onion
- 2 tablespoons minced garlic
- 4 links mild Italian sausage, sliced
- 8 ounces sliced mushrooms
- 14.5 can of diced tomatoes with juice
- 1/2 cup dry red wine
- 5 cups chicken broth
- ½ teaspoon crushed red pepper flakes, optional
- 6 ounces uncooked farro, rinsed and soaked for at least 3 hours
- Bag of baby spinach
- 1-1 ½ teaspoons salt (depending on how salty your broth is---I didn't add any)
- ½ teaspoons freshly ground pepper
- 3 tablespoons fresh thyme, chopped
- Grated Parmesan cheese
Instructions
- In a large pot, heat oil, then add carrots, celery, onions, and garlic till onions become translucent.
- Add sausage and brown. Add mushrooms and when cooked, add tomatoes, wine, broth, red pepper flakes, and farro.
- Bring to a boil, then reduce to a simmer, cover, and cook until farro is tender, about an hour.
- Add spinach, salt, and pepper and stir till spinach is wilted. Add thyme.
- Serve with fresh Parmesan and a drizzle of olive oil if desired.
Notes
Adapted from Whole Foods.
May use spicy Italian sausage if you want more heat in your soup.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 33mgSodium: 2272mgCarbohydrates: 53gFiber: 14gSugar: 24gProtein: 21g
61 Comments on “Rustic Farro Soup with Sausage”
Love this soup! Was surprised to see the farro. Have never used it in a dish like this.
Thank you, thank you, thank you Liz! I have a bag of farro in the pantry and had no idea what to do with it. I made a salad a while back and it just didn’t please. This looks delicious and just the type of soup that we love. I will be giving it a try in the new year. Happy New Year!
I’ve never had farro but would like to try it. This sounds like a nice soup to transition from the heavier snacks of the holidays into a New Year of healthier eating:@)
Filling, nutritious and very tasty..the soup itself makes a great meal.
I embarrass my family all the time but I think as long as you look cute doing it then it’s okay. Lol. This soup is amazing. I am not a huge soup fan but I’d eat a huge bowl of this one.
Dear Lizzy, could you have made those meatballs just a little more perfect? Sheesh. You are one talented woman. If I were to give you an award for your blog, it would be something like “The See and Drool” award. Thanks for sharing your amazing talents.
It’s going down to ten degrees tonight. You can bet I’ll be making this. Anything to evoke Tuscany and its warming sun (Oh – plus – I love the ingredients – did I mention that?).
Isn’t it funny how that happens with soup and stew? It just gets better the longer it is in the frig. This looks like a very hearty and comforting type of soup. Such a cute photo of you!
I’ve been meaning to try farro and I think this recipe is the perfect way to do it. Thanks for sharing.
Farro soup is a terrific idea..but I always look forward to your chocolate 🙂
Delicious soup Lizzy! I remember some variants of this recipe with no tomato at all… and you are adorable in Firenze 🙂
This looks so delicious – love the idea of adding wine to a veggie stock to amp up the flavor…
I have a bag of quick cooking Farro. Id that ok to use. I love your recipes.
Awww, thanks, Marilyn. Yes, it should work fine. Just add it in near the end so it doesn’t overcook.
Shocked? Well, yes. Hehee. Lizzy, this soup does sound fabulous and like Nami, I love your description of it working while you slept – almost like Santa’s elves (yes, I’m suddenly feeling Christmassy on first day in December at last!)
Please continue to “embarrass” your family! You look dynamite and so much fun.
I just loved your cute expression that the flavors danced and blended while you slept. I know – it’s amazing what sitting in the fridge overnight can do sometimes. I almost think all the soup and stew are better 2nd day. But I burnt the bottom so many times during reheating the soup/stews that I took out of fridge (it’s cold so I heat for a long time and forget that food can be at the bottom of the pot). So we tend to eat on the first day… Very lovely soup with lots of veggies!
yum yum yum! I love farro and I love Tuscany…the combo is hard to beat! Soups are often so much tastier if you let them sit overnight, I am glad it was so delish the next day!
Yum! What a delicious looking soup 🙂 A big bowl of soup is the way to my heart…thanks for sharing!
Wow Lizzy! your pictures are always die for. I have seen rustic soups before but this one looks fantastic and delicious with every ingredient you listed. And I do love chunky soups.
Looks so delicious and I love Italian sausage in my soup. Yummy!