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Rustic Farro Soup in a white soup bowl with a red handled spoon

Rustic Farro Soup

Memories of Italy enticed me into making this Rustic Farro Soup for dinner. Incredibly delicious and comforting, add this to your winter menu.

Rustic Farro Soup in a white soup bowl with a red handled spoon

Rustic Farro Soup

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!

Rustic Farro Soup  in a scalloped soup bowl with a spoon

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 Tuscan soup.

Just close your eyes and imagine yourself in Florence, dining at trattoria, tucked away on a narrow, back street near the Arno. A piping hot bowl of this rustic 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!

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
Rustic Farro Soup  in two white soup bowls with spoons and crackers

More Soup Recipes You’ll Love:


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Rustic Farro Soup | A comforting, flavorful soup with an Italian flair!

Rustic Farro Soup

Rustic Farro Soup filled with vegetables, wine, sausage and farro. Adapted from Whole Foods.

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Category: Entree, Soup
  • Method: Saute, Simmer
  • Cuisine: American, Italian-American


  • 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
  • 11 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


  1. 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.
  2. 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.
  3. Serve with fresh Parmesan and a drizzle of olive oil if desired.


  • Calories: 639kcal
  • Sugar: 20g
  • Sodium: 1581mg
  • Fat: 37g
  • Saturated Fat: 11g
  • Trans Fat: 0
  • Carbohydrates: 53g
  • Fiber: 14g
  • Protein: 26g
  • Cholesterol: 63mg
Quattro Leoni, Florennce Italy
Quattro Leoni, Florence, Italy
Me, embarrassing the family (my major role in life).

Quattro Leoni, June 2010

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55 comments on “Rustic Farro Soup”

  1. Give me a hunk of farm bread and I’m good to go!

  2. The soup looks fantastic. Congrats on the Liebster award!

  3. This soup looks and sounds delicious. I am going to have to look for farro, I haven’t seen or cooked with it years.
    Congrats on the Top 9 too. Yummy Mousse.

  4. Looks wonderful! (btw my daughter’s called Leoni!)

  5. I absolutely love soup and I love trying new soup! I have never had farro before. This soup looks amazing – thanks for posting!

  6. I have to agree that soups taste better the next day and in fact, its the same for curries.

    Whenever I have a function at home, I normally prepare curries, soups or stews a day ahead and in this way, I feel more relaxed to entertain the guest too.

    Btw, you still look the same as seen in the pic Lizzy.

  7. sounds wonderful! perfect for this time of year!

  8. looks fabulous as you do!

  9. Wow, Florence, hope you had a great time!
    This farro soup saounds yummy!

  10. Looks wonderful and refreshing…loved it

  11. After all the heavy eating this holiday, soup is a welcome change. This recipe does have some tasty ingredients, however, I have never tried farro. This is another addition to my list of grains to try! Delicious soup-yum!
    Ha-I have been told no cameras in restaurants by my husband purely because of the distraction and embarrassment!

  12. This soup is perfect now with this cold!

  13. look wonderful and you always look nice dear Lizzy (I think maybe you dont eat your cakes:) ha,ha!!!(lol)
    (Im just kidding you dear)

  14. perfect for this coming december

  15. You look amazing, Lizzy. I wonder how you do it with all the goodies you make! You must have will power. Love the sound of your soup but will have to go look up the special ingredient – never heard of it!

  16. Your right it looks so rustic and just beautiful. i can taste the savory goodness right now and the aroma lingering throughout the house had to have been unbelievable! Congrats on your award!

  17. Awesome soup, great comfort food for those cold days!

  18. This looks delicious and comforting. Great recipe! perfect for winter.

  19. Hello Lizzy my friend! Congrats on the award! It’s gone to a well deserved blogger and blog. 🙂 Now I have never tried Farro… but this soup does look good. I get really excited when I thought I saw meatballs (don’t laugh). I think it was the sausage… still makes me very happy. 🙂 I agree sometimes a soup or curry needs a day for the flavors to develop and tastes better the next day. Glad it was a success. I love the picture of you in Italy… so friendly and happy. 🙂 congrats again on your Top9 today. 🙂

  20. Lizzy-can we do a trade? I really need your soup, hope you have some leftover for lunch. I still have a couple rolls that I made… leftover.
    Love the hearty, and delicious soup, on a chilly S. Florida day like today.
    I really think your photo is so cute!
    No way would my family want to take a photo of me in a restaurant, LOL…it’s hard enough for me to take photos, they always complain about that!

  21. wow! looks so hearty and delicious! soup weather has officially begun- yay!!

  22. Sounds like a perfect warm hearty soup.

  23. Oooo, nice hot soup made with wine and sausage? Don’t mind if I do. this sounds delicious Lizzy!!

  24. It is weird how soup and pot roast usually taste better the next day.

  25. Perfecto – I love how soups and stews get better with age! Looks so satisfying… yummm!


  26. How funny – I posed a soup with farro today too!!! I love farro, the texture is almost chewy (but in a good way!!). Yours looks great.

  27. i love soup, especially this time of the year.

  28. That’s interesting. Aren’t casseroles like that too? Letting them sit over night causes it to taste better the next day?

    Wonder how many other foods are like that.

  29. Hello my dear friend! Really appreciate your time writing this post to share with us…Congrats! ! I wish a fantastic day for you, with very smiles and peace! Greetings from Rio de Janeiro/Brasil! Visit me back, please.

  30. I love it when soups and stew have a chance to develop their flavors and become even tastier the next day 🙂 This looks lovely and comforting and I am sure my guys would love it 🙂
    Hope you are well, hugs

  31. I am glad your soup was saved overnight! That is often the way – now if only we could always be forward thinking enough to make tomorrow’s dinner tonight, right?

  32. We can always eat chocolate after we eat this soup! It looks so hearty and delicious!!

  33. I’m always envious that your non-sweet recipes look as good as the dessert ones! Nice to see farro used–it’s delicious in soup.

  34. Your farro soup looks and sounds very hearty, Liz. I love all of the flavor combinations!

  35. Looks so delicious and I love Italian sausage in my soup. Yummy!

  36. LOVED Florence, more than Rome. And funny I just finished a little research at work on Florence last week. Recipes that magically transform overnight are so amazing. Glad you loved it so much.

    BTW have you seen “your” cake on my blog yet 😉 ?

  37. I love farro whenever I am served it, but have never actually attempted to cook with it myself. This looks wonderfully heart and comforting, and since I’m sick as a dog, it’s soup week for me. This is on my to do list!

  38. This sounds hearty and delicious! I might just have to try making this with veggie sausage. Love farro, it makes for such a warming soup!

  39. Farro is so good for you too! I’m always trying to sneak it into stuff so that my kids will eat it…

  40. That looks sooo good. I love soup. It’s the perfect food on a cold day.

  41. 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.

  42. Yum! What a delicious looking soup 🙂 A big bowl of soup is the way to my heart…thanks for sharing!

  43. 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!

  44. 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!

  45. 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.

  46. This looks so delicious – love the idea of adding wine to a veggie stock to amp up the flavor…

  47. Delicious soup Lizzy! I remember some variants of this recipe with no tomato at all… and you are adorable in Firenze 🙂

  48. Farro soup is a terrific idea..but I always look forward to your chocolate 🙂

  49. I’ve been meaning to try farro and I think this recipe is the perfect way to do it. Thanks for sharing.

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