• 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).

• 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 1/2 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 31/2 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.

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

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