• Wash and dry produce. • Trim, peel, and finely chop carrot. Halve, peel, and finely chop half the onion (use the rest however you like). Finely chop tomato. Peel and mince garlic.

• Place 11/2 TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10 seconds (do not melt). Stir in 1/4 tsp Italian Seasoning (1/2 tsp for 4). (You’ll use more Italian Seasoning later.) Season with salt and pepper.

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 5 minutes. • Add a large drizzle of olive oil, carrot, chopped onion, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened, 5 minutes.

• Stir garlic and 1 tsp Italian Seasoning (2 tsp for 4 servings) into pot. (Be sure to measure the Italian Seasoning; we sent more.) Cook until fragrant, 30 seconds. • Stir in chopped tomato and tomato paste. Cook, stirring, until combined, 1 minute. • Stir in stock concentrates, 1/2 cup farro (1 cup for 4), 3 cups water (51/2 cups for 4), and a few big pinches of salt. (Be sure to measure the farro; we sent more.) Cover and bring to a boil, then reduce heat to medium low. • Simmer for 10 minutes, then uncover. Continue simmering until farro is tender, 5 minutes more.

• While soup simmers, halve ciabatta. • Toast until golden. Spread cut sides with herb butter, then halve on a diagonal.

• Stir half the Parmesan into soup. Season with salt and pepper to taste. • Divide soup between bowls and garnish with remaining Parmesan. Serve with toasts on the side. Chicken Sausage is fully cooked when internal temperature reaches 165º.