Recipe by Alexa Weibel
Start to Finish: 40 minutes
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.