Rustic Farro & Pork Sausage Soup

🥘 Ingredients

• Italian pork sausage
  18 oz
• Tuscan Heat Spice
  1 tbsp
• carrot
  6 oz
• chicken stock concentrate
  4 unit
• farro
  1.5 c
• olive oil
  2 tsp
• parmesan cheese
  ½ cup
• parsley
  ¼ oz
• roma tomato
  2
• salt
• yellow onion
  1

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop yellow onion . Remove Italian pork sausage from casing; discard casing.

   carrot: 6 oz, yellow onion: 1, Italian pork sausage: 18 oz
2. 

   2

   In a large pot # heat a drizzle of olive oil over medium-high. Add sausage and cook, breaking up meat into pieces, until browned, ⏱️ 4 minutes ; meanwhile, dice roma tomato and pick parsley leaves from stems, and finely chop the leaves.

   olive oil: 2 tsp, roma tomato: 2, parsley: ¼ oz
3. 

   3

   Add another drizzle of olive oil to the pot with sausage; stir in the carrot, onion, and a heavy pinch of salt and black pepper. Cook, stirring occasionally, until vegetables are just softened and sausage is fully cooked, ⏱️ 5 minutes .

   salt
4. 

   4

   With the vegetable mixture still in the pot, stir in the tomatoes, half the chopped parsley (save the rest for finishing), the half the Tuscan Heat Spice (save the rest for serving), and ½ cup of farro . If making 4 servings, use 1 cup of farro. Stir, 1 minute. Add the chicken stock concentrate and 3½ cups warm water (use 6 cups for 4 servings) and scrape up any brown it stuck to the bottom. Cover, bring to a simmer while lowering the heat, and keep covered while it simmers until the farro is completely tender, ⏱️ 30 minutes . Use a fork to scrape the bottom every once in a while, if needed.

   Tuscan Heat Spice: 1 tbsp, farro: 1.5 c, chicken stock concentrate: 4 unit
5. 

   5

   Stir in half the parmesan cheese until melted and well combined. Taste and season the soup to taste using salt and pepper.

   parmesan cheese: ½ cup
6. 

   6

   Divide the soup among bowls. Top each bowl with the remaining Parmesan cheese and the remaining chopped parsley. Serve hot.