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Hearty Chicken Chorizo, Kale, Bean and Farro Soup


  • 2 teaspoons olive oil
  • 2 4-ounce links fresh chicken Chorizo sausage (removed from casing)
  • 1 carrot peeled, thinly sliced
  • 1 onion chopped
  • 3 garlic cloves minced
  • 6 cups low sodium chicken broth
  • 1 1/2 cups or 1 14.5 ounce can diced tomatoes
  • 1 1/2 cup or 1 16 ounce can beans, rinsed and drained (use your favorite)
  • 4 cups chopped kale you can use frozen


  • 1 teaspoon Spanish smoked paprika
  • 4 ounces mushrooms chopped
  • 1/2 cup quick cooking farro or regular farro - you will have to cook it longer
  • 1 zucchini quartered and cut into 1/4 inch slices


  1. Heat oil in a large saucepan. Add sausage and saute a few minutes, breaking up the pieces. Add carrots, (mushrooms), onions and garlic. Saute until sausage is cooked through, about 4-5 minutes.
  2. Add chicken broth, tomatoes, beans, (smoked paprika and farro). Bring to a boil, then reduce heat to low. Cook 15 minutes or until farro is tender (if you use regular farro, it may take 25 minutes).
  3. Add kale and (zucchini) and continue cooking another 6-7 minutes until kale is just tender.