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Farro Soup With Chorizo

Farro Soup With Chorizo
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 1 to 2 minutes. Transfer to a plate.
  2. Add the carrots, onion, ¼ teaspoon salt, and ¼ teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes.
  3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.
  4. Add the broth, farro, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is just tender, about 15 minutes.
  5. Stir in the chickpeas, chard, sausage, ½ teaspoon salt, and ½ teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.
September, 2008

Nutritional Information

  • Per Serving
  • Calories 496
  • Fat 27g
  • Cholesterol 55mg
  • Carbohydrate 38g
  • Sodium 1652mg
  • Protein 27g
  • Fiber 8g
  • Sugar 7g
What does this mean? See Nutrition 101 .

Quick Tip

Great Grains
Farro is a wheat variety grown in Italy. The soup can be refrigerated for up to 3 days or frozen for up to 3 months. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.