Ingredients
▢1 lb spicy Italian sausage (casings removed)
▢1 onion (diced)
▢4 cloves garlic (minced)
▢2 carrots (chopped small)
▢2 ribs celery (chopped small)
▢15 oz can of diced tomatoes (with juices)
▢4 cups chicken stock (or bone broth)
▢1 bay leaf
▢1/2 teaspoon dried basil
▢3/4 cup farro
Instructions
Cook sausage in a large pot over medium heat, breaking it up with a spatula until crumbled and almost cooked through (5-7 minutes).
Add onion and cook for 7 or so minutes, until soft.
Make a space in the middle of the pan and add the garlic. Cook for one minute.
Add the carrots, celery, diced tomatoes, stock, bay leaf, dried basil, and farro.
Cover, bring to a boil, then reduce heat and simmer for 45 minutes, or until the farro is cooked to your liking.
Storage
This soup may be stored in the fridge for up to 4 days. Re-heat until steaming hot.
Freeze for up to 3 months.
