Italian sausage soup with farro is hearty and nourishing. Packed with spicy Italian sausage, tons of vegetables, and farro.
After working on this How To Cook Farro post, it got me thinking about some other ways to use farro…and soup popped right to mind!
This Italian sausage soup is spicy, full of flavor, and packed full of nourishing ingredients including garlic, onions, tomatoes and farro. Make it with a batch of homemade bone broth and you will take it up a notch!
Soup is one of my favorite meal prep recipes, because it is so freezer friendly…and this sausage soup with farro freeze/thaws like a dream.
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This Italian sausage soup with farro is
- ready in under 1 hour
- spicy and full of flavor
- full of healthy, nourishing ingredients that will fill you up
How to make sausage soup with farro
The most important decision with this soup is which type of sausage you will use…if you like it spicy, go for the spicy Italian sausage. If you are serving to kids or want to reduce the spice level, pick a sweet Italian sausage.
Shortcut tip- save yourself some time by picking crumbled sausage (ie: out of the casings).
The first step in cooking sausage soup with farro is to prep your ingredients:
- chop your veggies- onion, garlic, carrots and celery
- open cans- just one can of diced tomatoes for this recipe
- grab your stock- or remember to thaw your homemade bone broth!
- gather spices and farro
Now it’s time to cook our sausage farro soup!
- cook sausage, remove from the pan and drain fat if desired.
- add onion, cook for 7 minutes.
- add garlic, cook for 1 minute.
- add all remaining ingredients, cover and bring to a boil.
- simmer for 45 minutes, until farro has the right ‘chew’ for you
What kind of sausage should I use for this recipe? Really, you can use any type of sausage, but for a good spicy kick, pick a spicy Italian sausage. I like to buy the pre-crumbled sausage (without casings) because it makes the prep work even easier!
Can I swap out the farro in this sausage farro soup? Yes you can, but it will change the cook time and I can’t give you specifics. I would suggest quinoa as a great gluten-free alternative. Orzo pasta would also be great in this soup (but I have found that orzo does not freeze/thaw well, so if you plan on freezing it I don’t recommend orzo).
What other vegetables could I add to this soup? Kale is great stirred in during the last 2-3 minutes, spinach as well. You can add almost any veggie!
Watch the video below to see exactly how I prepped my Sausage Farro Soup. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Tips & equipment for the BEST sausage farro soup:
- Freezing– I like to freeze my soup in 1 quart jars (just leave 1/4 of the jar empty and the lids ajar to leave space for expansion). These reusable plastic freezer jars also work great.
- Meal prep– to bring soup to work or store for meal prep, some options include 20 oz meal mugs from Corningware, storing in 1 pint mason jars, then reheat in bowls in the microwave, this super popular Crock Pot lunch warmer, and this 24 oz thermos.
- Looking for more farro recipes? Check out this Autumn Apple Farro Salad, this Farro Arugula Salad, and these Mediterranean Farro Chicken Lunch Bowls
Italian Sausage Soup with Farro
Ingredients
- 1 lb spicy Italian sausage (casings removed)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 2 carrots (chopped small)
- 2 ribs celery (chopped small)
- 15 oz can of diced tomatoes (with juices)
- 4 cups chicken stock (or bone broth)
- 1 bay leaf
- 1/2 teaspoon dried basil
- 3/4 cup farro
Instructions
- Cook sausage in a large pot over medium heat, breaking it up with a spatula until crumbled and almost cooked through (5-7 minutes).
- Add onion and cook for 7 or so minutes, until soft.
- Make a space in the middle of the pan and add the garlic. Cook for one minute.
- Add the carrots, celery, diced tomatoes, stock, bay leaf, dried basil and farro.
- Cover, bring to a boil, then reduce heat and simmer for 45 minutes, or until the farro is cooked to your liking.
Storage
- This soup may be stored in the fridge for up to 4 days. Re-heat until steaming hot.
- Freeze for up to 3 months.
Jamee
How do you do it in an instapot?
Denise
Hi Jamee! I really have not tried this one in an IP so I can’t say for sure if this will work at all. I would sautee the sausage + onions etc, and add in the rest of the ingredients and try cooking 10 minutes high pressure with a 10 min natural pressure release. If you give it a try, I would love to hear how it goes for you!