Farro Soup with Italian Sausage and Broccolini

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 4 tbsp. olive oil
  • 3/4 lb. fresh bulk spicy Italian sausage
  • 1 yellow onion, chopped
  • 1/2 lb. carrots, peeled and chopped into 1/2-inch pieces
  • 3 garlic cloves, chopped
  • 3 fresh bay leaves
  • 1 tsp dried oregano
  • 2/3 cup pearled Italian farro
  • 6 cups beef stock
  • 6 oz. broccoli rabe, chopped into 1-inch pieces
  • 1/3 cup mascarpone cheese

Directions

  1. In a large pot, heat 2 tbsp. oil over medium-high. Add the sausage. Cook, stirring occasionally and breaking up the meat with a wooden spoon, until browned and crumbled, about 7 minutes. Transfer to a medium bowl. Cover tightly with plastic wrap.

  2. Add the remaining 2 tbsp. oil to the pot. Reduce heat to medium. Add the onion, carrots, garlic, bay leaves, and oregano; season with salt and pepper. Cook, stirring occasionally, until the veggies start to soften, about 3 minutes. Add the farro. Stir until coated. Add the stock. Bring to a boil over high heat.

  3. Reduce heat to medium. Cook, stirring often, until the farro is almost tender, about 3 minutes. Stir in the broccoli rabe and the sausage with its juices. Cook, stirring occasionally, until the farro is tender, about 3 minutes. Discard the bay leaves.

  4. Divide the soup among bowls. Top with dollops of the mascarpone.

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