Spicy Italian Sausage with Collards and Farro
As the weather turns cooler and the days grow shorter, there’s nothing quite as comforting and time-efficient as a bowl of soup paired with a hearty salad for dinner.
Get ready to indulge in the warm, robust flavors of our Spicy Italian Sausage with Collards and Farro – a recipe that’s both simple and deeply satisfying that’s sure to chase away the chill and fill your evening with warmth and delight.
Ingredients:
- 4 Spicy Italian Sausage in Casings. ( can substitute chicken sausage or 1 can of cannelloni beans )
- ¼ cup extra-virgin olive oil
- 1 medium white onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp. tomato paste
- 1 tbsp. garlic, minced
- 2 tbsp. smoked paprika
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 5 cups collard greens, trimmed and sliced (or one 12-oz. bag of pre-cut collard greens)
- 6 cups chicken stock
- 2 tsp. kosher salt (preferably Diamond Crystal), plus more to taste
- 3 cups cooked farro
- ¼ cup chopped fresh Italian parsley
- 1 tbsp. sherry vinegar
- Chili oil for serving
- Whole Milk Greek Yogurt or Sour cream for serving
Directions:
- Cook farro according to package instructions, drain, and set aside. (1 cup of uncooked farro will make 3 cups of cooked farro)
- Cook sausage links so they are browned evenly. Set aside and slice when cooled.
- Add the olive oil to a large pot set over medium heat. Add the onion, carrots, and celery and sauté until golden, about 5 minutes. Stir in the tomato paste and garlic and cook for another 2 minutes, until the tomato paste has darkened slightly.
- Add the paprika, coriander, and cumin and cook, stirring, for 2 minutes or until fragrant. Add the collard greens, chicken stock, cooked sausage pieces, and salt and boil, then reduce the heat, cover, and simmer, stirring occasionally, for about 30 minutes. The collard greens should be tender to the bite. You can add farro during the final 10 minutes if it needs to soften further.
- Add the farro, parsley, and sherry vinegar, stir well, and season with salt to taste. Simmer until the farro is heated through, 2 to 3 minutes.
- Serve the soup in individual bowls, topped with chili oil and yogurt.
