Farro and Italian Sausage Soup
By :Urvashi Pitre
Houghton Mifflin Harcourt
Farro, a pleasantly chewy grain with a nutty flavor, pairs perfectly with spicy Italian sausage in this robust dish. It’s the kind of soup you can eat as a meal one day and enjoy for lunch the next day.
Houghton Mifflin Harcourt
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Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
4 Servings
Ingredients
  • 1/2 pound hot Italian link sausage broken into small chunks with your fingers
  • 1 cup chopped canned or fresh tomato
  • 1 cup diced onion
  • 1/2 cup farro
  • 2 tbsp minced fresh garlic
  • 1 tbsp dried Italian seasoning
  • 11/2 tsp kosher salt
  • 2 cups chicken broth or water
  • 5 to 6 cups chopped fresh kale
  • 2 tbsp apple cider vinegar
  • 1/4 cup shredded Parmesan cheese
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
4 Servings
Ingredients
  • 1/2 pound hot Italian link sausage broken into small chunks with your fingers
  • 1 cup chopped canned or fresh tomato
  • 1 cup diced onion
  • 1/2 cup farro
  • 2 tbsp minced fresh garlic
  • 1 tbsp dried Italian seasoning
  • 11/2 tsp kosher salt
  • 2 cups chicken broth or water
  • 5 to 6 cups chopped fresh kale
  • 2 tbsp apple cider vinegar
  • 1/4 cup shredded Parmesan cheese
Houghton Mifflin Harcourt
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In the Instant Pot, combine the sausage, tomato, onion, farro, garlic, Italian seasoning, salt, and broth. Stir well. Place the kale on top of the farro mixture. Do not stir.
  2. Secure the lid on the Instant Pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 15 minutes. Allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  3. Before serving, stir in the apple cider vinegar. Ladle the soup into bowls and sprinkle with the Parmesan cheese.
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