Spicy Italian Sausage Roasted Pepper and Farro Soup
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound spicy Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups roasted red peppers, sliced
- 1 cup uncooked farro, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Heat a large skillet over medium heat and add the sausage. Cook until browned, breaking it into crumbles as it cooks.
- Add the onion and garlic to the skillet. Cook for 2 minutes until the onion softens.
- Transfer the sausage mixture to the slow cooker. Add the roasted red peppers, farro, diced tomatoes, chicken broth, oregano, salt, and black pepper.
- Stir everything together, cover, and cook on low for 6 to 7 hours until the farro is tender.
- Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh basil before serving.
Notes
Brown the sausage well in the skillet first to build deeper flavor that carries through the long cook time. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep in the fridge for three days and reheat nicely on the stovetop.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet