Rustic Farro Soup with Sausage and Mushrooms

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground turkey

Chicken sausage is lower in fat, while ground turkey is often more affordable.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a high-protein alternative, while brown rice is less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake add depth of flavor, while button mushrooms are more economical.

Start with a good dose of olive oil in a large pot.

Add chopped garlic, celery, onion, and carrot; sauté until softened and colorful.

Add two lengths of Italian sausage, removed from casing and crumbled, and cook until browned.

Add approximately 12 oz of mushrooms (brown crimini, shiitake, and hen of the woods) and cook until they soften and release their liquid.

Pour in 1 cup of red wine and let it simmer.

Add 1 can of diced tomatoes (preferably San Marzano) to the pot.

Stir in 1 cup of soaked farro, which has been soaked overnight to cook faster.

Add 3 cups of beef stock and 3 cups of mushroom broth, totaling 6 cups, and mix well.

Bring the mixture to a simmer and cook for about 45 minutes until the farro is tender and the soup has thickened.

Add chopped escarole and stir until wilted.

Finish with grated Parmesan cheese, chopped thyme, and red pepper flakes (optional).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens