Photo by: Photo: Petrina Tinslay

Farro Soup with Chorizo

  • Yield: Makes 4 servings


  • 1 tablespoon olive oil
  • 8 ounces Spanish chorizo (cured sausage) or kielbasa, sliced
  • 2 none carrots, chopped
  • 1 none onion, chopped
  • none Kosher salt and pepper
  • 1 tablespoon tomato paste
  • 4 cups low-sodium chicken broth
  • 1/2 cup farro
  • 1 none 15-ounce can chickpeas, rinsed
  • 1 none bunch Swiss chard, stems removed and leaves roughly chopped


Heat the oil in a Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate.

Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.

Add the broth, farro, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the farro is tender, 20 to 25 minutes. Stir in the chickpeas, chard, chorizo, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.

Nutritional Information

Amount per serving
  • Calories: 496none
  • Protein: 27g
  • Carbohydrate: 38g
  • Sugars: 7g
  • Fiber: 8g
  • Fat: 27g
  • Saturated fat: 9g
  • Sodium: 1652mg
  • Cholesterol: 55mg

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Farro Soup with Chorizo Recipe