Farro Soup with Italian Sausage & Broccolini

This hearty soup is just what you need on a chilly fall night.
Publish date:
farro soup with italian sausage and broccolini

Recipe by Alexa Weibel

Start to Finish: 40 minutes

Servings: 4


  • 4 tbsp. olive oil

  • 3/4 lb. fresh bulk spicy Italian sausage

  • 1 yellow onion, chopped

  • 1/2 lb. carrots, peeled and chopped into 1/2-inch pieces

  • 3 cloves garlic, chopped

  • 3 fresh bay leaves

  • 1 tsp. dried oregano

  • 2/3 cup pearled Italian farro

  • 6 cups beef stock

  • 6 oz. broccoli rabe, chopped into 1-inch pieces

  • 1/3 cup mascarpone cheese


1. In a large pot, heat 2 tbsp. oil over medium-high. Add the sausage. Cook, stirring occasionally and breaking up the meat with a wooden spoon, until browned and crumbled, about 7 minutes. Transfer to a medium bowl. Cover tightly with plastic wrap.

2. Add the remaining 2 tbsp. oil to the pot. Reduce heat to medium. Add the onion, carrots, garlic, bay leaves, and oregano; season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the farro. Stir until coated. Add the stock. Bring to a boil over high heat.

3. Reduce heat to medium. Cook, stirring often, until the farro is almost tender, about 3 minutes. Stir in the broccoli rabe and the sausage with its juices. Cook, stirring occasionally, until the farro is tender, about 3 minutes. Discard the bay leaves.

4. Divide the soup among bowls. Top with dollops of the mascarpone.