---
title: Tuscan Sausage and Farro Soup
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-sausage-and-farro-soup-5bb4d43dae08b57e3b6bed3b
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Wheat
  - Soy
  - Milk
tags: []
rating: 4.0
rating_count: 584
source_chef: Michelle Doll Olson
nutrition:
  calories: 720
  protein: 35
  fat: 35
  saturated fat: 13
  carbohydrates: 62
  sugar: 9
  fiber: 7
  cholesterol: 160
  sodium: 2110
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/Soups/tuscan-sausage-and-farro-soup.avif"
---

Wash and dry all produce. Peel and finely chop @carrots{2%unit}. Halve @yellow onion{1} and finely chop one half. Core and finely chop @roma tomato{2%unit}.

Place 1½ TBSP of the @butter{3%tbsp}(divided) in a #small microwave-safe bowl{}. Microwave until just soft ~{10%seconds} (do not melt). Stir in ¼ tsp of the @italian seasoning{2%tsp}(divided). Season with @salt{} and @pepper{}.

Heat a drizzle of @olive oil{4%tsp}(divided) in a #medium pot{} over medium-high heat. Add @italian chicken sausage{18%oz} 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}.

Stir remaining Italian seasoning into pot. Cook until fragrant ~{30%seconds}. Stir in tomato and @tomato paste{3%oz}. Cook, stirring, until well combined ~{1%minute}. Stir in @farro{1%cup}, @chicken stock concentrate{4%unit}, a few big pinches of salt, and @water{3%cups} (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.

Meanwhile, halve @ciabatta bread{2%unit} (as if making a sandwich). Toast in toaster or toaster oven until golden. Spread with the herb butter, then halve toasts diagonally.

Stir half of the @parmesan cheese{½%cup} into soup. Season soup with salt and pepper to taste. Divide between bowls, then garnish with remaining Parmesan. Serve with toasts on the side.