Inspired by a soup my Aunt Meg makes, this recipe is perfect for fall and winter nights when you want a healthy soup that’s also hearty and full of flavor. In fact, it’s so good we had to make more than one version. One with farrow (this one) and one with tortellini (click for recipe). The kids usually prefer the latter so I like to make a double batch and then split it just before adding the broth and farrow. Bonus, no matter which version you choose, the leftovers are even more delicious the next day!
As always, let me know if you give it a try in the comments or @raeannkelly.
COZY RUSTIC FARROW SAUSAGE SOUP
- 1-2 pounds pork sausage (sweet Italian is a good option)
- 1 medium onion, diced
- 4 medium carrots, sliced into rounds our chopped
- 4 celery stocks, chopped
- 2 roma tomatoes, diced
- 1-1/2 tablespoon Italian seasoning blend (or to taste)
- 1 teaspoon smoked paprika
- salt & pepper, to taste
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 1 cup farrow
- 1/2 cup parmesan cheese, grated (plus more for topping)
- 1/2 cup half and half or heavy cream*
- In a large pot, brown sausage. When cooked through, add onions, carrots, and celery. Cook for 10 minutes until veggies have softened.
- Stir in tomatoes, tomato paste, seasoning, and farro and cook for another minute. Stir in chicken stock and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
- Add parmesan and cream and stir until well combined. Ladle into bowls, top with extra parmesan, and serve with crusty bread or grilled cheese!
Little grilled cheese hack: Add slices of cheese to the outsides of your bread before frying!