There’s something magical about the way a hearty Italian stew can transform your kitchen into a rustic Tuscan farmhouse. As the days grow shorter and the air turns crisp, this Tuscan Farro and Sausage Stew becomes my secret weapon against winter blues. The nutty ancient grain simmered alongside savory Italian sausage creates a symphony of flavors that feels like a warm hug from an Italian nonna. I discovered this recipe during a memorable autumn trip through the rolling hills of Tuscany, where local farmers have been cultivating farro for thousands of years, long before modern wheat varieties existed.
What makes this stew truly special is the perfect balance of hearty and healthy. Farro, with its chewy texture and nutritional profile, provides the satisfying base, while the Italian sausage adds depth and richness that develops as the stew simmers. The combination of fresh vegetables, aromatic herbs, and a splash of good Chianti creates a rustic dish that feels both luxurious and wholesome. Whether you’re cooking for a cozy night in or entertaining friends with a taste of Tuscany, this one-pot wonder delivers maximum flavor with minimal effort. The best part? It tastes even better the next day, making it perfect for meal prep or planned leftovers.
Farro is the ancient grain that forms the backbone of this traditional Italian stew. Dating back to the Roman Empire, this nutritional powerhouse has been a staple in Tuscan cooking for centuries. Its nutty flavor and satisfying chew make it the perfect canvas for the robust flavors of this stew. Unlike more delicate grains, farro maintains its pleasant texture even after long cooking, absorbing the savory broth while still providing a delightful bite that keeps you coming back for more.
While many modern stews rely on heavy cream or butter for richness, this authentic Tuscan recipe achieves its velvety texture through the slow cooking process. As the farro releases its natural starches and the sausage renders its flavorful fats, the broth transforms into a silky elixir that coats each spoonful perfectly. I recommend using high-quality Italian sausage – either sweet or spicy depending on your preference – to create the flavor foundation that makes this stew so memorable.
Ingredients
- 1½ cups farro, rinsed and drained
- 1 pound Italian sausage (sweet or spicy), casings removed
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- ½ cup dry red wine (preferably Chianti)
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 bunch Tuscan kale (cavolo nero), stems removed and roughly chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmigiano-Reggiano, for serving
- Crusty Italian bread, for serving
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks until browned and slightly crispy, about 5-7 minutes.
- Add the diced onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits (these contain incredible flavor!). Allow the wine to reduce by half, approximately 2 minutes.
- Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes with their juices, chicken broth, bay leaves, rosemary, and thyme.
- Add the rinsed farro to the pot and bring the mixture to a boil. Reduce heat to a simmer, cover partially, and cook for about 25-30 minutes, or until the farro is tender but still has a pleasant chew.
- Add the chopped kale and drained cannellini beans. Simmer for an additional 5-7 minutes until the kale is wilted and the beans are heated through.
- Remove the bay leaves and season with salt and freshly ground black pepper to taste.
- Ladle the hot stew into bowls, top with freshly grated Parmigiano-Reggiano, and serve with crusty Italian bread for sopping up the flavorful broth.
This stew exemplifies the Tuscan cooking philosophy of “cucina povera” (poor kitchen), where simple, humble ingredients transform into extraordinary meals through technique and time. The combination of farro’s ancient nutrition with seasonal vegetables creates a balanced one-pot meal that’s both satisfying and nourishing. For the most authentic experience, seek out Italian farro – particularly the semi-pearled variety that cooks in a reasonable amount of time while maintaining its distinctive texture.
Recipe Notes and Variations
While traditional is wonderful, don’t be afraid to make this recipe your own with these delicious variations:
- Vegetarian Option: Skip the sausage and use vegetable broth. Add extra mushrooms (porcini are wonderful) and an additional can of beans for heartiness.
- Make Ahead: This stew actually improves with time as the flavors meld. Make it a day ahead for an even more delicious meal.
- Storage: Keeps well in the refrigerator for up to 4 days. The farro will continue to absorb liquid, so you may need to add more broth when reheating.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
What makes this stew truly magical is how it adapts to the seasons. In spring, add tender asparagus in the final minutes of cooking. Summer calls for fresh zucchini and cherry tomatoes. Fall brings the option of adding butternut squash or mushrooms. And in winter, nothing beats the version I’ve shared here – hearty, warming, and deeply satisfying. The versatility of this Tuscan staple ensures it can grace your table year-round, always feeling appropriate and welcome.
I love serving this stew with a simple side salad dressed with good olive oil and lemon juice to brighten the meal. A glass of Chianti Classico makes the perfect companion, its acidity cutting through the richness of the stew while complementing the tomato and herb notes. For the full Tuscan experience, finish your meal with cantucci (almond biscotti) dipped in Vin Santo dessert wine – though that might be gilding the lily after such a satisfying main course!
Whether you’re looking to connect with your Italian heritage or simply want to bring the warmth of Tuscany to your dinner table, this Farro and Sausage Stew delivers comfort and flavor in every spoonful. As they say in Italy, “Buon appetito!” – may this dish bring as much joy to your table as it has to mine.