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Italian Sausage Stew with Farro and Broccolini

Published on November 8, 2019 | By

The Italian grain, farro, is a hearty addition to this rustic stew made with sliced Italian sausage, fresh carrots and broccolini, in a simple chicken broth base. (Look for pearled farro in the rice/grain aisle or the bulk section of most grocery stores.)

Be sure to have some grated Romano cheese on hand for topping this stew, and some good quality crusty bread to soak up every last drop.

 

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Ingredients

  • 4 Isernio's Italian Sausage Links (Pork or Chicken, Hot or Mild)
  • 4 Tb. olive oil
  • 1 yellow onion, chopped
  • 1 lb. carrots, peeled and sliced into 1/2" thick coins
  • 3 garlic cloves, chopped
  • 3 dried bay leaves
  • 2 tsp fresh oregano, chopped
  • 2/3 cup Italian farro
  • 6 cups chicken stock
  • 1 bunch broccolini, cut into 1" pieces

Instructions

  1. Heat a large pot over medium-high heat with 1 Tb. olive oil. Add the sausages and cook about 4 minutes on each side until well browned (sausages will not be cooked all the way through). Remove sausages to a plate and set aside.
  2. Add remaining 1 Tb. olive oil to pot, reduce heat to medium, and add the onions, carrots, garlic, bay leaves and oregano. Season with salt & pepper. Cook, stirring often, until the vegetables start to soften (about 5 minutes). Stir in the farro, and then the chicken stock.
  3. Bring to a boil, then reduce to medium-high heat and cook for about 5 minutes until the farro is starting to get tender. While the soup is cooking, slice each of the sausages on the diagonal, into about 6 slices per sausage.
  4. Once the farro starts to get tender, add in the sausage slices so they can finish cooking. Keep the heat on medium and simmer the soup for about 10 more minutes until sausage is cooked through.
  5. Add the broccolini and cook for another 5 minutes until tender. Serve immediately, topped with grated romano cheese.
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