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.
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.
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.
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
- 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.