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Recipes 

Sausage and Kale Soup with Pumpkin and Farro

Marc Coffey

Sausage and Kale Soup with Pumpkin and Farro

Serves: 4 to 6

Ingredients

  • 1 pound chicken or pork Italian sausage, removed from casings

  • 1 onion, cut into medium dice

  • 1 teaspoon dried thyme leaves

  • 1 cup farro

  • 1 quart chicken broth

  • 1 can (15 ounces) pure pumpkin

  • 1 pound frozen chopped kale or other hearty greens, thawed

  • 2 tablespoons cider vinegar

  • 4 teaspoons maple syrup

Instructions

  1. Heat a large pot over medium-high heat; add sausage and cook, breaking it into small bits, until it loses its raw color, just a few minutes.

  2. Add onion; cook until softened, 4 to 5 minutes longer. Add thyme, farro, and broth; bring to a simmer. Reduce heat to medium-low and continue to simmer until farro is almost tender, about 15 minutes.

  3. Add pumpkin, greens, vinegar and maple syrup; return to a simmer and cook to blend flavor, about 5 minutes longer. Serve!