Rustic Farro & Pork Sausage Soup

🥘 Ingredients

• Tuscan Heat Spice
  1 unit
• carrot
  1 unit
• chicken stock concentrate
  1 unit
• farro
  ½ cup
• italian pork sausage
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  1 unit
• parsley
  1 unit
• roma tomato
  1 unit
• yellow onion
  1 unit

🍳 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: 1 unit, yellow onion: 1 unit, italian pork sausage: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned ⏱️ 5 minutes . Meanwhile, dice roma tomato . Pick parsley leaves from stems; finely chop leaves.

   olive oil: 2 tbsp, roma tomato: 1 unit, parsley: 1 unit
3. 

   3

   Add another drizzle of olive oil to pot with sausage; stir in carrot, onion, and a big pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through ⏱️ 6 minutes .
4. 

   4

   Stir tomato, half the chopped parsley, half the Tuscan Heat Spice (use the rest as you like), and farro (be sure to measure; we sent more) into pot with sausage mixture. Cook, stirring ⏱️ 1 minute . Stir in chicken stock concentrate and 3½ cups warm water, scraping up any browned bits from bottom of pot. Cover, bring to a boil, then immediately reduce heat to low. Simmer, covered, until farro is tender ⏱️ 28 minutes .

   Tuscan Heat Spice: 1 unit, farro: ½ cup, chicken stock concentrate: 1 unit
5. 

   5

   Stir half the parmesan cheese (save the rest for serving) into soup. Taste and season with salt and pepper.

   parmesan cheese: 1 unit
6. 

   6

   Divide soup between bowls. Top with remaining parmesan cheese and chopped parsley and serve.