Yields: 4 -6 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 links 8-10 ounces pre-cooked Italian chicken sausage, halved lengthwise then thinly sliced crosswise into half moons
- 1 large leek white and light green parts only, halved lengthwise and thinly sliced crosswise
- 1½ cups ¼-inch carrot rounds
- 4 garlic cloves minced
- 2/3 cup semi-pearled farro rinsed well and drained
- 7-8 cups low-sodium chicken broth
- 1½ cups 1-inch pieces of asparagus
- 2 packed cups baby spinach
- Juice of ½ lemon
- Kosher salt
- Fresh ground pepper
For serving: (optional)
- Chopped fresh parsley or chives
- Shaved Parmesan cheese
- Extra lemon wedges
Instructions
- Heat the olive oil in a heavy-bottomed soup pot (or Dutch oven) over medium heat. When the oil is hot and shimmering, add the chicken sausage and cook until very lightly browned, about 4 minutes.
- Add the leek and carrots, and cook for 3-4 minutes just until softened. Stir in the garlic and farro, and cook for 1 minute until the garlic is fragrant.
- Add the chicken broth (7 cups for a thicker soup, 8 cups for a more brothy soup) and bring it to a boil. Lower to a simmer, and cook for 15-20 minutes until the farro is al dente (aka just tender).
- Add the asparagus to the soup and cook for 3-4 minutes until bright green and just tender. Stir in the lemon juice and baby spinach and cook for 1 minute, just until the spinach has wilted. Taste and season with salt and fresh ground pepper.
- Ladle the soup into bowls and top with fresh herbs and shaved Parmesan (if using). Serve with extra lemon wedges if you like.