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One Pot Farro with Italian Sausage and Tomatoes

  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 3-4 servings 1x


This one pot farro recipe is slow-simmered with Italian sausage, cherry tomatoes, herbs, greens and finished with a sprinkling of pine nuts and Parmesan. Impressively easy to make and SO delicious.


  • 1 pound ground Italian sausage (traditional or plant-based)
  • 1 large white onion, diced
  • 5 cloves garlic, minced or pressed
  • 4 cups vegetable or chicken broth
  • 2 cups semi-pearled farro*
  • 24 ounces cherry or grape tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • fine sea salt and freshly-ground black pepper
  • 3 ounces (about 2 large handfuls) fresh baby spinach
  • 1/4 cup chopped fresh basil, plus extra for garnish
  • 1/3 cup toasted pine nuts
  • freshly-grated Parmesan cheese, for garnish


  1. Brown the sausage. Heat a large stockpot over medium-high heat. Add the sausage and onion and sauté – using a wooden spoon to crumble the sausage as it cooks and stirring the whole mixture occasionally – until the sausage is cooked and browned, about 8-10 minutes. Add the garlic and sauté for 2 minutes more, stirring occasionally.
  2. Simmer. Add the stock, farro, tomatoes, crushed red pepper flakes, a few twists of black pepper, and stir briefly to combine. Continue cooking until the mixture comes to a boil, then reduce heat to maintain a low simmer (approximately medium-low). Continue simmering for 25 to 30 minutes, or until the farro is tender and most of the broth has been absorbed.
  3. Finish. Add the spinach and basil and very gently toss until the spinach has wilted. Taste and season with additional black pepper and salt, if needed.
  4. Serve. Serve warm, garnished with a sprinkling of pine nuts, Parmesan and/or basil as desired.


Farro: I recommend using semi-pearled farro, which typically cooks in around 30 minutes (versus pearled or un-pearled farro, which cook significantly faster and slower).

Source: This recipe was adapted from Smitten Kitchen’s one pot farro with tomatoes.