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+ servings

Spring Vegetable Soup with Farro and Chicken Sausage

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 4 -6 servings


  • 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
  • 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
  • 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


  • 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.