Rustic Farro and Pork Sausage Soup

Ingredients

• 2 yellow onions, finely chopped
• 6 ounces carrot, diced
• 18 ounces Italian pork sausage, removed from its casing
• 2 Roma tomatoes, diced
• ½ ounce fresh parsley, chopped
• 1 cup farro
• 2 tablespoons Tuscan-style seasoning
• 4 chicken stock concentrates
• ½ cup Parmesan cheese, divided
• Olive oil
• 6 cups warm water
• Salt and black pepper

Instructions

1. Warm a drizzle of olive oil in a large pot over medium-high heat. Brown the sausage, breaking it into small pieces, for 4–6 minutes.
2. Add another drizzle of oil, the carrot, onion, and a large pinch of salt. Cook until the vegetables soften and the sausage is cooked through, about 5–7 minutes.
3. Stir in the tomatoes, half the parsley, half the Tuscan seasoning, and the farro. Cook for 1 minute, then add the stock concentrates and warm water, scraping up any browned bits.
4. Cover and bring to a boil. Reduce the heat and simmer until the farro is tender, about 25–30 minutes.
5. Stir half the Parmesan into the soup. Season with salt and pepper, then serve with the remaining Parmesan and parsley.

Notes

• The farro absorbs broth as it sits, so the soup thickens into more of a stew the next day.