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Italian Farro & Sweet Basil Chicken Sausage Soup
In a large stockpot, over medium heat, sweat onions in olive oil until translucent and fragrant, about 5 minutes. Add carrots, celery, and garlic, and continue to sauté for another 5 minutes. Increase heat to medium-high. Add vegetable stock and soup mix. Bring the soup to a boil then reduce to a low simmer. Add drained diced tomatoes. Simmer until farro is tender, about 45 minutes. Add the chopped sausage and simmer for 2-3 minutes or until warm. Finish the soup with fresh curly parsley and season with salt & pepper. Serve hot with fresh grated Parmigiano-Reggiano and crusty bread.