Farro Soup is a hearty, one-pot meal loaded with veggies, rich broth, and farro. Top with fresh herbs, Parmesan, and serve with crusty bread.
author’s note
The Farro Soup That Made Me Love Farro!
Try this Farro Soup recipe, part of a reliable soup collection. Click here to check out all the recipes in the collection.
If you’ve tried a reliable Farro Salad, you already know how amazing this grain is. If not, let me convince you today—it deserves a permanent spot in your pantry!
This is the ultimate feel-good comfort soup. The moment someone in my family starts coughing, this soup is on the stove. It’s incredibly satisfying and always hits the spot!
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Pearled farro | Use pearled farro for faster cooking and the right texture. Whole farro takes longer to cook and absorbs too much liquid. It is satisfying to this brand and this brand. |
| Sweet potato | Chop into small, even 1/2-inch cubes so it cooks through with the farro. Butternut squash is a great swap. |
| Mushrooms | White mushrooms work great. Quarter smaller mushrooms and cut larger ones into 6 to 8 pieces. |
| Onion, carrots & celery | Chop fairly small and evenly. This trio creates the flavorful veggie base of the farro soup. |
| Vegetable stock | Use a good-quality stock since it makes up most of the broth. I use Swanson. Chicken stock works if the soup doesn’t need to be vegetarian. |
| Herbs & seasonings | Italian seasoning, thyme, coriander, bay leaves, and fresh parsley add lots of flavor. Add red pepper flakes for a little heat. |
How To Make Farro Soup
- Prep: Rinse farro and chop veggies.
- Cook Veggies: Sauté veggies in olive oil until softened.
- Add Flavor: mix in garlic, seasonings, and farro. Cook for 1 min.
- Simmer: Add bay leaves and veggie stock. Simmer for 35 mins.
- Finish: mix in parsley, adjust seasonings, and serve with Parmesan and bread.
Variations
- Swap out veggies: Try some other veggies like butternut squash, Yukon gold potatoes, or more of one of the veggies in the recipe.
- Add in a can of drained and rinsed white cannellini beans.
- Make Beef Farro Soup: Try a reliable Beef and Barley Soup, but replace the barley with farro!
- Make Chicken Farro Soup: Replace the vegetable stock with chicken stock and stir through some shredded, seasoned rotisserie chicken at the end.
Storage
Leftovers?
Farro absorbs liquid as it sits. To store leftovers, use a slotted spoon to separate the farro and veggies from the broth.
Combine them again when you’re ready to eat Farro Soup.
Serve With Farro Soup With:
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Italian Salad Recipe
Salads
Winter Fruit Salad
