Chicken Sausage & Farro Soup
with Herb Butter Toasts
Rain or shine, warm or cool, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Tonight’s soup is chock-full of goodness—that is to say spiced chicken sausage, fresh tomato, chewy farro, and a swirl of Parmesan cheese. And because no good brothy bowl is complete without some bread for dunking, we’re also throwing in buttery, herby toast points. Get ready for a meal as satisfying as it is delicious.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Carrots
1 unit
Yellow Onion
1 unit
Roma Tomato
1 tablespoon
Italian Seasoning
9 ounce
Italian Chicken Sausage Mix
1.5 ounce
Tomato Paste
¾ cup
Farro
(Contains Wheat)
3 unit
Chicken Stock Concentrate
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 clove
Garlic
Not included in your delivery
1.5 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and finely chop carrot. Halve, peel, and finely chop half the onion (use the rest however you like). Finely chop tomato. Peel and mince garlic.
• Place 1½ TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10 seconds (do not melt). Stir in ¼ tsp Italian Seasoning (½ tsp for 4). (You’ll use more Italian Seasoning later.) Season with salt and pepper.
• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 5 minutes. • Add a large drizzle of olive oil, carrot, chopped onion, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened, 5 minutes.
• Stir garlic and 1 tsp Italian Seasoning (2 tsp for 4 servings) into pot. (Be sure to measure the Italian Seasoning; we sent more.) Cook until fragrant, 30 seconds. • Stir in chopped tomato and tomato paste. Cook, stirring, until combined, 1 minute. • Stir in stock concentrates, ½ cup farro (1 cup for 4), 3 cups water (5½ cups for 4), and a few big pinches of salt. (Be sure to measure the farro; we sent more.) Cover and bring to a boil, then reduce heat to medium low. • Simmer for 10 minutes, then uncover. Continue simmering until farro is tender, 5 minutes more.
• While soup simmers, halve ciabatta. • Toast until golden. Spread cut sides with herb butter, then halve on a diagonal.
• Stir half the Parmesan into soup. Season with salt and pepper to taste. • Divide soup between bowls and garnish with remaining Parmesan. Serve with toasts on the side.
