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Please Fave the original Here

Another submission from !

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Another Hello Fresh recipe, this time soup! I always love me some good soup!
Recipe found here: https://www.hellofresh.com/recipes/.....1a5a3a12249553

Thoughts: This is good soup, though the broth came out a bit watery so I had to add extra bouillon to it to make the flavors pop properly, at least for me. I know some people prefer a more herby broth than a meaty broth but not me. If there was a soup I'd compare it to, I'd say it's a lot like Italian Wedding soup, but without the spinach.

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Recipe is as follows:

1 unit Yellow Onion

3 ounce Carrot

9 ounce Italian Pork Sausage

1 unit Roma Tomato

¼ ounce Parsley

¾ cup Farro

Tuscan Heat Spice 1 tablespoon (red chili flakes would work just as well)

2 unit Chicken Stock Concentrate

¼ cup Parmesan Cheese

Olive Oil 1 teaspoon

Salt

Pepper

• Wash and dry all produce. • Halve, peel, and finely chop onion. • Remove sausage* from casing; discard casing. Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage and onion; cook, breaking up meat into pieces, until browned, 4-6 minutes (the sausage will finish cooking in the next step).

2 • Meanwhile, dice tomato. Trim, peel, and cut carrot into a small dice. Pick parsley leaves from stems; finely chop leaves. • Stir tomato, carrot, half the chopped parsley, half the Tuscan Heat Spice (use the rest as you like), and ½ cup farro (be sure to measure; we sent more) into pot with sausage mixture. (Use 1 cup farro for 4 servings.) Cook, stirring, 1 minute. • Stir in stock concentrates and 3½ cups warm water (6 cups for 4), scraping up any browned bits from bottom of pot. • Cover, bring to a boil, then immediately reduce heat to low. Simmer, covered, until farro is tender, 25-30 minutes.

3 • Once farro is tender, stir half the Parmesan (save the rest for serving) into soup. Taste and season with salt and pepper.

4 • Divide soup between bowls. Top with remaining Parmesan and remaining chopped parsley and serve.