When the weather is between winter and spring, you want soup.  It’s a natural thing, and luckily, this lentil and farro sausage soup fits the bill.  There are so many delicious ingredients in this soup – and it’s hearty enough for the winter weather, yet light enough for spring.

Lentil and Farro Sausage Soup

I have a strong love of soups.  This soup is one of my all time favorites.  I don’t know if it’s because of the sausage or the spinach or the tomato but it’s a wonderful combination of flavors.

Related: Amazing Tomato Soup with Grilled Cheese Bites

Lentil and Farro Sausage Soup

I also love all the veggies that are in this soup too.  The tomatoes, onion, carrots, and kale all come together in this delicious soup.  

Have you ever tried sausage in a soup before?  This is truly one of my favorite soups of all time, and it’s well worth making for your family.

Lentil and Farro Sausage Soup

PS – The kale in this soup is so good and hidden, in case you aren’t a huge fan.  The spinach really covers up some of the kale bitter taste, and the sausage gets the rest for you.  Sausage is the best thing ever!

Lentil and Farro Sausage Soup

Lentil and Farro Sausage Soup

Dash of Herbs
This recipe is 5 SmartPoints per serving, about 1 cup of soup.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 8 servings
Calories 187 kcal


  • 1 Tablespoon olive oil
  • 1/2 cup farro
  • 1/2 medium onion chopped
  • 3 large carrots chopped
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 cup lentils
  • 3 leaves bay
  • 15 oz can fire-roasted tomatoes undrained
  • 6 oz uncooked chicken sausage links
  • 4 handfuls of baby kale chopped


  • In a large pot, heat the olive oil.  Once it’s hot, add the sausage, onion, garlic and carrots and cook until the sausage is cooked, about 8 minutes. Stir in cumin.
  • Add the chicken broth, water, lentils farro, and the bay leaves. Bring to a boil and simmer, covered for about 45 minutes, or until the lentils and farro are cooked.
  • Stir in the tomatoes and kale. Keep stirring the kale until it begins to wilt.  Serve immediately.


Calories: 187kcalCarbohydrates: 23.3gProtein: 11.2gFat: 6.5gSaturated Fat: 1.4gCholesterol: 20.4mgFiber: 4.1gSugar: 4.2g
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!


  1. 5 stars
    I just made this recipe and it’s delicious! The only things I did different was cook the farro separately so it didn’t soak up all the liquid and since there was no additional salt to add I used regular chicken broth instead of low sodium. I also used walnut oil because it’s what I had. Also, squeezed lemon juice in the end. Thanks for sharing, I will be making this again for sure.

  2. Thank you so much…it’s a little crazy how quickly and smoothly this has all happened. It’s pretty nuts! But it’s also so exciting and it does seem to be exactly what needs to happening for us. I just hope nothing crazy happens in the next few months.

  3. I know it’s going to get crazier, but we already accepted an offer on our condo (it was only listed 1 day) and are moving forward with submitting the contracts. We have the inspection tomorrow on the house we are buying, so hopefully no huge issues come up there. I am just beyond excited that everything is working out so well.

  4. This is all SO exciting! Best wishes for the next couple of months – it’s about to get crazier!

    Also, this soup looks so good – and filling!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating