Spring Vegetable Soup with Farro and Chicken Sausage
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 2 tablespoons extra-virgin olive oil
- 3 links (8-10 ounces pre-cooked Italian chicken sausage, halved lengthwise then thinly sliced crosswise into half moons)
- 1 large leek (white and light green parts only, halved lengthwise and thinly sliced crosswise)
- 1½ cups ¼-inch carrot rounds
- 4 garlic cloves (minced)
- 2/3 cup semi-pearled farro (rinsed well and drained)
- 7-8 cups low-sodium chicken broth
- 1½ cups 1-inch pieces of asparagus
- 2 packed cups baby spinach
- Juice of ½ lemon
- Kosher salt
- Fresh ground pepper
- Chopped fresh parsley or chives
- Shaved Parmesan cheese
- Extra lemon wedges
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Preparation
Step 1
Heat the olive oil in a heavy-bottomed soup pot (or Dutch oven) over medium heat. When the oil is hot and shimmering, add the chicken sausage and cook until very lightly browned, about 4 minutes.
Step 2
Add the leek and carrots, and cook for 3-4 minutes just until softened. Stir in the garlic and farro, and cook for 1 minute until the garlic is fragrant.
Step 3
Add the chicken broth (7 cups for a thicker soup, 8 cups for a more brothy soup) and bring it to a boil. Lower to a simmer, and cook for 15-20 minutes until the farro is al dente (aka just tender).
Step 4
Add the asparagus to the soup and cook for 3-4 minutes until bright green and just tender. Stir in the lemon juice and baby spinach and cook for 1 minute, just until the spinach has wilted. Taste and season with salt and fresh ground pepper.
Step 5
Ladle the soup into bowls and top with fresh herbs and shaved Parmesan (if using). Serve with extra lemon wedges if you like.
Step 6
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