Chicken Sausage & Farro Soup

🥘 Ingredients

• butter
  1 unit
• carrots
  2 pieces
• chicken stock concentrate
  2 unit
• ciabatta bread
  1 unit
• farro
  1 unit
• garlic cloves
  2 cloves
• italian chicken sausage mix
  1 unit
• italian seasoning
  1 unit
• olive oil
  1 unit
• parmesan cheese
  1 unit
• roma tomatoes
  2 pieces
• tomato paste
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry produce. Trim, peel, and finely chop carrots . Halve, peel, and finely chop half the yellow onion . Finely chop roma tomatoes . Peel and mince garlic cloves .

   carrots: 2 pieces, yellow onion: 1 unit, roma tomatoes: 2 pieces, garlic cloves: 2 cloves
2. 

   2

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

   butter: 1 unit, italian seasoning: 1 unit
3. 

   3

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

   olive oil: 1 unit, italian chicken sausage mix: 1 unit
4. 

   4

   Stir garlic and 1 tsp italian seasoning into pot. Cook until fragrant ⏱️ 30 seconds . Stir in chopped tomato and tomato paste . Cook, stirring, until combined ⏱️ 1 minute . Stir in chicken stock concentrate , ½ cup farro , 3 cups water, and a few big pinches of salt. Cover and bring to a boil, then reduce heat to medium low. Simmer for ⏱️ 10 minutes , then uncover. Continue simmering until farro is tender ⏱️ 5 minutes more.

   tomato paste: 1 unit, chicken stock concentrate: 2 unit, farro: 1 unit
5. 

   5

   While soup simmers, halve ciabatta bread . Toast until golden. Spread cut sides with herb butter, then halve on a diagonal.

   ciabatta bread: 1 unit
6. 

   6

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

   parmesan cheese: 1 unit