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Export 11 ingredients for grocery delivery
Step 1
• Wash and dry all produce. • Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop onion. • Remove sausage* from casing; discard casing.
Step 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, 4-6 minutes (it’ll finish cooking in the next step). • Meanwhile, dice tomato. Pick parsley leaves from stems; finely chop leaves.
Step 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, 5-7 minutes.
Step 4
• Stir tomato, half the chopped parsley, half the Tuscan Heat Spice (use the rest as you like), and ½ cup farro (be sure to measure; we sent more) into pot with sausage mixture. (Use 1 cup farro for 4 servings.) Cook, stirring, 1 minute. • Stir in stock concentrates and 3½ cups warm water (6 cups for 4), 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, 25-30 minutes.
Step 5
• Stir half the Parmesan (save the rest for serving) into soup. Taste and season with salt and pepper.
Step 6
• Divide soup between bowls. Top with remaining Parmesan and chopped parsley and serve.
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