Tuscan Sausage and Farro Soup

🥘 Ingredients

• butter (divided)
  3 tbsp
• carrots
  2 unit
• chicken stock concentrate
  4 unit
• ciabatta bread
  2 unit
• farro
  1 c
• italian chicken sausage
  18 oz
• italian seasoning (divided)
  2 tsp
• olive oil (divided)
  4 tsp
• parmesan cheese
  ½ cup
• pepper
• roma tomato
  2 unit
• salt
• tomato paste
  3 oz
• water
  3 c
• yellow onion
  1

🍳 Cookware

• small microwave-safe bowl
• medium pot

1. 

   1

   Wash and dry all produce. Peel and finely chop carrots . Halve yellow onion and finely chop one half. Core and finely chop roma tomato .

   carrots: 2 unit, yellow onion: 1, roma tomato: 2 unit
2. 

   2

   Place 1½ TBSP of the butter in a small microwave-safe bowl . Microwave until just soft ⏱️ 10 seconds (do not melt). Stir in ¼ tsp of the italian seasoning . Season with salt and pepper .

   butter: 3 tbsp (divided), italian seasoning: 2 tsp (divided), salt, pepper
3. 

   3

   Heat a drizzle of olive oil in a medium pot over medium-high heat. Add italian chicken sausage and cook, breaking up meat into pieces, until browned ⏱️ 5 minutes . Add another drizzle of olive oil, then stir in carrot, onion, and a large pinch of salt. Cook, stirring occasionally, until slightly softened ⏱️ 5 minutes .

   olive oil: 4 tsp (divided), italian chicken sausage: 18 oz
4. 

   4

   Stir remaining Italian seasoning into pot. Cook until fragrant ⏱️ 30 seconds . Stir in tomato and tomato paste . Cook, stirring, until well combined ⏱️ 1 minute . Stir in farro , chicken stock concentrate , a few big pinches of salt, and water (5½ cups for 4 servings). Cover and bring to a boil, then reduce heat to medium low. Simmer ⏱️ 10 minutes , then uncover pot and simmer until farro is tender ⏱️ 5 minutes more.

   tomato paste: 3 oz, farro: 1 c, chicken stock concentrate: 4 unit, water: 3 c
5. 

   5

   Meanwhile, halve ciabatta bread (as if making a sandwich). Toast in toaster or toaster oven until golden. Spread with the herb butter, then halve toasts diagonally.

   ciabatta bread: 2 unit
6. 

   6

   Stir half of the parmesan cheese into soup. Season soup with salt and pepper to taste. Divide between bowls, then garnish with remaining Parmesan. Serve with toasts on the side.

   parmesan cheese: ½ cup