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’ll Love this Farro Soup
- 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 rustic 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!
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!!
Spicy Tuscan Soup
The first time I made this spicy Tuscan soup, I was underwhelmed. It wasn’t anything like what I tasted in Italy. But after letting it sit in the fridge overnight, a magic transformation occurred. The flavors danced and blended while we slept; and the next day, I did a complete 180 with my review.
I also think a full cup of red wine and a large can of tomatoes made this more acidic than my palate preferred. So I went back to the kitchen and tweaked the original recipe, and came up with this magnificent farro recipe.
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
What is Farro?
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!
Is Farro Healthy?
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
More Soup Recipes You’ll Love:
- 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
- Sausage Pepper and Bean Soup
- Italian Wedding Soup
- Baked Potato Soup
- Soup Recipes
- 1/4 cup olive oil
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 1/2 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
- 1/2 teaspoon crushed red pepper flakes, optional
- 6 ounces uncooked farro, rinsed and soaked for at least 3 hours
- Bag of baby spinach
- 1-1 1/2 teaspoons salt (depending on how salty your broth is---I didn't add any)
- 1/2 teaspoons freshly ground pepper
- 3 tablespoons fresh thyme, chopped
- Grated Parmesan cheese
- 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.
Adapted from Whole Foods.
Amount Per Serving: Calories: 512Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 33mgSodium: 2272mgCarbohydrates: 53gFiber: 14gSugar: 24gProtein: 21g
Quattro Leoni, Florence, Italy, June 2010