Important: You must be 19 years of age to purchase alcohol.
View Cart

Choose Home Delivery and get your order in 2-3 business days in the Greater Toronto & Hamilton areas and 3-5 business days in all other areas.
Need it sooner? Choose Same-Day Pickup, available at 190+ stores.

Spicy Sausage, Farro & Kale Soup

Winter 2017
F201701004.jpg
food and drink

BY: Heather Trim

If you can, use homemade chicken stock; if not, purchase low-sodium or no-salt broth. Then you can control the salt. While Tuscan kale is available in many supermarkets, regular kale will work as well. Farro, a dried grain, will be a little harder to find but is readily available in any Italian supermarket. The Parmesan rind adds further depth of flavor (so don’t throw rinds out, simply freeze until ready to make soup).

1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, including leaves, finely chopped
2 Italian sausages, mild or spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups (2 L) chicken stock
¾ cup (175 mL) farro
1 Parmesan rind (optional)
1 small bunch black Tuscan kale
1½ cups (375 mL) ½ inch (1 cm) diced butternut squash
Salt and black pepper to taste

GARNISH
Toasted Italian bread slice and/or Parmesan curls

1. In a large pot, heat oil over medium heat. Add onion, carrot and celery. Remove sausages from casings and stir with vegetables in pot. Stir frequently to break up and cook sausage, about 5 minutes. Add garlic and sage, and then stir.

2. Add stock to pot. Rinse farro then add to stock along with Parmesan rind, if using. Bring to a boil then cover and simmer gently, stirring once or twice, for 30 minutes. Meanwhile, remove and discard ribs and stems from kale. Stack leaves and cut crosswise into 3-inch (8-cm) pieces. You should have about 7—cups (1.75 L) lightly packed.

3. After 30 minutes, add kale and squash to pot. Continue to cook covered for 10 more minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top with toasted bread slice, if desired, or use only Parmesan.

Makes 10 cups

What to Serve

LCBO#:80788
$37.10  
LCBO#:378976
$2.30  
F201701004.jpg
food and drink

Spicy Sausage, Farro & Kale Soup

Winter 2017

BY: Heather Trim

If you can, use homemade chicken stock; if not, purchase low-sodium or no-salt broth. Then you can control the salt. While Tuscan kale is available in many supermarkets, regular kale will work as well. Farro, a dried grain, will be a little harder to find but is readily available in any Italian supermarket. The Parmesan rind adds further depth of flavor (so don’t throw rinds out, simply freeze until ready to make soup).

1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, including leaves, finely chopped
2 Italian sausages, mild or spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups (2 L) chicken stock
¾ cup (175 mL) farro
1 Parmesan rind (optional)
1 small bunch black Tuscan kale
1½ cups (375 mL) ½ inch (1 cm) diced butternut squash
Salt and black pepper to taste

GARNISH
Toasted Italian bread slice and/or Parmesan curls

1. In a large pot, heat oil over medium heat. Add onion, carrot and celery. Remove sausages from casings and stir with vegetables in pot. Stir frequently to break up and cook sausage, about 5 minutes. Add garlic and sage, and then stir.

2. Add stock to pot. Rinse farro then add to stock along with Parmesan rind, if using. Bring to a boil then cover and simmer gently, stirring once or twice, for 30 minutes. Meanwhile, remove and discard ribs and stems from kale. Stack leaves and cut crosswise into 3-inch (8-cm) pieces. You should have about 7—cups (1.75 L) lightly packed.

3. After 30 minutes, add kale and squash to pot. Continue to cook covered for 10 more minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top with toasted bread slice, if desired, or use only Parmesan.

Makes 10 cups

Back To Top