Rustic Italian Soup With Farro Recipes

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RUSTIC ITALIAN TORTELLINI SOUP



Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Steps:

  • Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

TUSCAN FARRO SOUP



Tuscan Farro Soup image

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Provided by Mark Bittman

Categories     dinner, weekday, appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain)
6 cups stock or water, more as necessary
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil, optional
Freshly grated Parmesan

Steps:

  • Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
  • Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams

RUSTIC ITALIAN SOUP WITH FARRO



Rustic Italian Soup with Farro image

Beans and farro add high protein to this hearty Italian soup. This can be made vegan by replacing chicken broth with vegetable stock and disregarding the cheese.

Provided by abrown604

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons minced garlic
4 cups chicken stock
1 (14.5 ounce) can fire-roasted diced tomatoes with juice
½ cup water
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ cup farro
2 ½ cups baby kale
½ (14.5 ounce) can great Northern beans, drained
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Heat a large pot over medium heat. Add oil, onion, and garlic and cook until softened, 3 to 5 minutes. Add chicken stock, tomatoes, water, basil, oregano, black pepper, and red pepper flakes. Bring to a boil and add farro. Cook over medium-high heat until farro is softened, 20 to 25 minutes. Reduce heat to medium-low; add beans and kale. Cook 5 minutes more and serve with Parmesan cheese.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 43.3 g, Cholesterol 10.5 mg, Fat 6.8 g, Fiber 5.2 g, Protein 12.3 g, SaturatedFat 1.5 g, Sodium 1539.5 mg, Sugar 4.6 g

RUSTIC FARRO & PORK SAUSAGE SOUP WITH PARMESAN



Rustic Farro & Pork Sausage Soup with Parmesan image

Few things are more satisfying than a pot of hearty, soul-warming soup (aka the culinary equivalent of a cozy blanket). This one is chock full of goodness-that is to say crumbled pork sausage, aromatic veggies, Tuscan herbs and spices, and chewy farro. Of course, no soup would be complete without a cheesy topping-here, we sprinkle over savory Parmesan for melt-factor. Soup's on!

Provided by HelloFresh

Categories     main course

Time 45m

Number Of Ingredients 12

1 unit Yellow Onion
3 ounce Carrot
9 ounce Italian Pork Sausage
1 unit Roma Tomato
¼ ounce Parsley
¾ cup Farro
1 tablespoon Tuscan Heat Spice
2 unit Chicken Stock Concentrate
¼ cup Parmesan Cheese
2 teaspoon Olive Oil
Kosher Salt
Pepper

Steps:

  • • Wash and dry all produce. • Trim, peel, and cut carrot into a small dice. Halve, peel, and finely chop onion. • Remove sausage* from casing; discard casing.
  • • Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, 4-6 minutes (it'll finish cooking in the next step). • Meanwhile, dice tomato. Pick parsley leaves from stems; finely chop leaves.
  • • Add another drizzle of olive oil to pot with sausage; stir in carrot, onion, and a big pinch of salt. Cook, stirring occasionally, until veggies are just softened and sausage is cooked through, 5-7 minutes.
  • • Stir tomato, half the chopped parsley, half the Tuscan Heat Spice (use the rest as you like), and ½ cup farro (be sure to measure; we sent more) into pot with sausage mixture. (Use 1 cup farro for 4 servings.) Cook, stirring, 1 minute. • Stir in stock concentrates and 3½ cups warm water (6 cups for 4), scraping up any browned bits from bottom of pot. • Cover, bring to a boil, then immediately reduce heat to low. Simmer, covered, until farro is tender, 25-30 minutes.
  • • Stir half the Parmesan (save the rest for serving) into soup. Taste and season with salt and pepper.
  • • Divide soup between bowls. Top with remaining Parmesan and chopped parsley and serve.

Nutrition Facts : Calories 740 kcal, Fat 36 g, SaturatedFat 12 g, Carbohydrate 71 g, Sugar 12 g, Protein 36 g, Fiber 8 g, Cholesterol 90 mg, Sodium 1550 mg

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