Categories: Soup

Ingredients

• 4 tbsp. olive oil
• 3/4 lb. fresh bulk spicy Italian sausage
• 1 yellow onion, chopped
• 1/2 lb. carrots, peeled and chopped into 1/2-inch pieces
• 3 garlic cloves, chopped
• 3 fresh bay leaves
• 1 tsp dried oregano
• 2/3 cup pearled Italian farro
• 6 cups beef stock
• 6 oz. broccoli rabe, chopped into 1-inch pieces
• 1/3 cup mascarpone cheese

Directions

1. In a large pot, heat 2 tbsp. oil over medium-high. Add the sausage. Cook, stirring occasionally and breaking up the meat with a wooden spoon, until browned and crumbled, about 7 minutes. Transfer to a medium bowl. Cover tightly with plastic wrap.

2. Add the remaining 2 tbsp. oil to the pot. Reduce heat to medium. Add the onion, carrots, garlic, bay leaves, and oregano; season with salt and pepper. Cook, stirring occasionally, until the veggies start to soften, about 3 minutes. Add the farro. Stir until coated. Add the stock. Bring to a boil over high heat.

3. Reduce heat to medium. Cook, stirring often, until the farro is almost tender, about 3 minutes. Stir in the broccoli rabe and the sausage with its juices. Cook, stirring occasionally, until the farro is tender, about 3 minutes. Discard the bay leaves.

4. Divide the soup among bowls. Top with dollops of the mascarpone.

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