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.
Delicious Farro Soup
Try this Farro Soup recipe, part of my favorite soup collection. Click here to check out all the recipes in the collection.
If you’ve tried my favorite 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 delicious and always hits the spot!
Ingredients
- Olive Oil: Use extra-virgin for the best flavor.
- Yellow Onion, Carrots, Celery (Mirepoix): Create the flavorful base of the soup.
- Sweet Potato: Peel potatoes to avoid tough skin in the soup.
- White Mushrooms: Chop each mushroom to a similar size.
- Seasonings: Adjust seasoning after soup has simmered to fine-tune the flavor.
- Pearled Farro: Rinse well to remove excess starch before adding to the soup.
- Vegetable Stock: Forms the flavorful broth.
- Bay Leaves: Remember to remove them before serving!
- Parsley: Chop just before adding for maximum flavor.
Quick Tip
Use pearled farro for faster cooking and the right texture. Whole farro takes longer to cook and absorbs too much liquid. I love this brand and this brand.
How To Make Farro Soup
- Prep: Rinse farro and chop veggies.
- Cook Veggies: Sauté veggies in olive oil until softened.
- Add Flavor: Stir in garlic, seasonings, and farro. Cook for 1 min.
- Simmer: Add bay leaves and veggie stock. Simmer for 35 mins.
- Finish: Stir 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 our favorite 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.
Serve With Farro Soup With
- Top with a sprinkle of Parm cheese, a squeeze of lemon, and using crusty, warm (and buttered) bread for dunking!
- Dinner Rolls, French Bread, No-Knead Bread, or Focaccia would all be great sides for this soup.
- If you’d like to serve a salad on the side, I recommend Italian Salad, Caesar Salad, or Garden Salad.
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.
More Veggie-Filled Soup Recipes
- Healthy Chicken Tortilla Soup with quinoa
- The best Vegetable Soup with basil pesto
- Black Bean Soup with red peppers and carrots
- Lentil Soup with the best seasoning blend
- Vegetarian Split Pea Soup Recipe with carrots and onion
Farro Soup
This hearty, nutritious one-pot Farro Soup is packed with veggies, a rich broth, and plenty of farro. It's delicious and satisfying! Top with fresh herbs, Parmesan, and enjoy with crusty bread for dunking!
Ingredients
- 1/4 cup extra-virgin olive oil
- 1-1/2 cups finely diced yellow onion (~2 medium onions)
- 1-1/2 cups chopped (1/2-inch) carrots (~3-4 carrots)
- 1 cup chopped (1/2-inch) celery (~3 stems)
- 1-1/2 cups peeled and chopped (1/2-inch) sweet potato cubes (~2 small or 1 medium)
- 1-1/2 cups whole white mushrooms, cut in 4ths (5-1/2 oz.)
- Fine sea salt and pepper
- 1 tablespoon minced garlic (~4 cloves)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon each dried thyme and ground coriander
- 1/8 tsp. red pepper flakes, optional
- 1 cup pearled farro (Note 1)
- 2 containers (32 oz. each) good-quality vegetable stock (we love Swanson) (8 cups total)
- 2 dry bay leaves
- 1/2 cup fresh parsley leaves, coarsely chopped
- Optional: Parmesan cheese, for topping
Instructions
- PREP: Thoroughly rinse farro in a mesh sieve/strainer under cool water. Shake off excess water and let stand in strainer to dry until ready to use. Prep veggies: very finely dice onion, peel and cut carrots to 1/2-inch pieces, cut celery to 1/2-inch pieces, peel and cut sweet potatoes into 1/2-inch cubes, and cut mushrooms in 4 pieces (or cut larger ones in 6-8 pieces).
- VEGGIES: Add olive oil to a large pot over medium-high heat. Add onion, carrot, celery, sweet potato, and mushrooms. Season to taste (I add 2 tsp fine sea salt & 1 tsp pepper). Cook, stirring frequently, until vegetables are softened and onion is beginning to turn golden, 5-7 minutes.
- SEASONINGS: Add minced garlic, 1 tsp Italian seasoning, 1/4 tsp dried thyme and coriander, plus optional 1/8 tsp red pepper flakes. (The red pepper flakes add a touch of heat, so leave out if you don't love that.) Add in rinsed farro. Sauté, stirring constantly, for 1 minute.
- SIMMER: Add in bay leaves and all the vegetable stock. Increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer. (The soup should be slightly bubbling, but not rapidly boiling/bubbling.) Simmer, uncovered, for 35 minutes or until farro is cooked through and veggies are tender. Farro has a lovely chewiness, but shouldn't have a hard center.
- FINISH: Once soup is done, remove from heat and stir the parsley through. Taste, adjusting seasonings to personal preference. Serve in bowls topped with Parmesan cheese if desired. Enjoy with crusty buttered bread!
- STORING: Farro will continue to soak up surrounding liquid, so to store leftovers, use a slotted spoon to separate farro & vegetables from the broth. Re-combine the two when ready to enjoy the leftovers!
Video
Recipe Notes
Note 1: Farro: We love this brand and this brand of Farro. The important thing to note is you want to grab pearled farro which means the bran has been removed and it’ll need less cooking time than whole farro. Whole farro still has the bran intact and takes a lot longer to cook. It will also absorb too much liquid in this soup.
Nutrition information does not include optional Parmesan cheese. Without the cheese, this vegetarian recipe is also vegan.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 66mg | Potassium: 528mg | Fiber: 9g | Sugar: 6g | Vitamin A: 10623IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! My 3 and 1 year old boys devoured it (and so did we!)
YAY! So happy to hear this! It’s always a win when the kids like it! 🙂