Authentic Farro and Leek Soup Recipe - A Taste of Italy

Farro and Leek Soup

Authentic Farro and Leek Soup Recipe - A Taste of Italy
Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 1.5 hour | Servings: 4


Farro and Leek Soup
Farro and Leek Soup

Farro and Leek Soup is a hearty and comforting dish that is perfect for a cozy night in. This recipe combines the nutty flavor of farro with the delicate sweetness of leeks to create a delicious and satisfying soup.


Farro and Leek Soup has its origins in Italian cuisine, where farro is a popular grain used in many traditional dishes. Leeks are also a common ingredient in Italian cooking, known for their mild onion flavor. This soup brings together these two ingredients to create a flavorful and nutritious meal.


  • 2 tbsp olive oil
  • 2 leeks, white parts only, sliced
  • 1.5 cups pearl farro
  • 6.25 cups meat stock **Please do not use bullion (or stock) cubes for this! There are only a few ingredients & they should be of the highest quality possible.
  • salt and pepper
  • 2 tbsp parmesan cheese, freshly grated

How to prepare

  1. Heat the oil in a pan and add the leeks. Cook over low heat, stirring occasionally, for 10 minutes until they turn golden brown.
  2. Add the farro and pour in the stock. Season with salt and simmer over low heat for 1.5 hours or until the farro becomes tender.
  3. Season with pepper.
  4. Ladle the soup into bowls or a soup tureen. Sprinkle with Parmesan and drizzle with good quality extra virgin olive oil.


  • Add cooked chicken or sausage for extra protein.
  • Stir in some chopped kale or spinach for added nutrients.
  • Top the soup with crispy bacon or toasted nuts for a crunchy texture.

Cooking Tips & Tricks

Be sure to use the white parts of the leeks only, as the green parts can be tough and bitter.

- Toasting the farro before adding it to the soup can enhance its nutty flavor.

- For a creamier texture, you can blend a portion of the soup with an immersion blender before serving.

Serving Suggestions

Serve Farro and Leek Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Simmering the soup over low heat allows the flavors to meld together and the farro to become tender.

- Stirring occasionally while cooking the leeks helps prevent them from burning and ensures even cooking.

Ingredient Substitutions

If you can't find farro, you can use barley or brown rice as a substitute.

- Substitute vegetable stock for chicken stock to make this soup vegetarian.

Make Ahead Tips

Farro and Leek Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish each bowl of soup with a sprig of fresh thyme or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

Pair Farro and Leek Soup with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Farro and Leek Soup contains approximately 250 calories, making it a satisfying and nutritious meal option.


Each serving of Farro and Leek Soup contains approximately 30 grams of carbohydrates, making it a good source of energy for your body.


This soup is relatively low in fat, with only 2 grams of fat per serving. The olive oil used in the recipe provides healthy monounsaturated fats.


Farro is a good source of plant-based protein, with each serving of this soup containing around 8 grams of protein.

Vitamins and minerals

Leeks are rich in vitamins A, C, and K, as well as minerals like iron and manganese. Farro is a good source of magnesium, zinc, and B vitamins.


This recipe contains dairy in the form of Parmesan cheese. If you have a dairy allergy, you can omit the cheese or use a dairy-free alternative.


Farro and Leek Soup is a nutritious and balanced meal option, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.


Farro and Leek Soup is a delicious and nutritious dish that is perfect for a cozy night in. With its hearty grains, flavorful leeks, and savory broth, this soup is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a chilly autumn afternoon, and I was flipping through an old cookbook that belonged to my great-grandmother. As I turned the yellowed pages, a picture of a steaming bowl of Farro and Leek Soup caught my eye.

I had never heard of farro before, but the description of its nutty flavor and chewy texture intrigued me. Leeks were also a mystery to me, with their delicate flavor and subtle sweetness. I knew I had to try making this soup.

I decided to seek out the ingredients at the local farmers market. The farro was easy enough to find, nestled among the other grains and legumes. The leeks, on the other hand, proved to be a bit more elusive. After a bit of searching, I finally spotted them at a small stand tucked away in a corner.

Back at home, I gathered the rest of the ingredients: carrots, celery, onions, garlic, thyme, and chicken broth. I chopped and sautéed the vegetables until they were soft and fragrant, then added the farro and broth to the pot. As the soup simmered on the stove, the kitchen filled with the delicious aroma of herbs and vegetables.

When the soup was finally ready, I ladled it into bowls and garnished it with a sprinkle of fresh parsley. I took a hesitant spoonful, unsure of what to expect. But as soon as the warm, earthy flavors hit my tongue, I knew I had stumbled upon something special.

I shared the soup with my family, who all raved about its unique and comforting taste. My children, who were usually picky eaters, devoured their bowls and asked for seconds. My husband declared it the best soup he had ever tasted.

From that day on, Farro and Leek Soup became a staple in our household. I made it whenever the weather turned cold or whenever someone was feeling under the weather. It became a symbol of warmth and comfort, a reminder of that chilly autumn afternoon when I discovered a new favorite recipe.

Over the years, I continued to make Farro and Leek Soup, tweaking the recipe here and there to suit my family's tastes. I added more herbs and spices, experimented with different vegetables, and even tried using vegetable broth instead of chicken. Each variation was met with enthusiasm and praise.

As I shared the recipe with friends and neighbors, it became a beloved dish in our community as well. People would often stop me on the street to ask for the recipe, and I was always happy to oblige. I loved seeing the delight on their faces as they tasted the soup for the first time, just as I had all those years ago.

Now, as I sit in my kitchen, stirring a pot of Farro and Leek Soup on the stove, I can't help but feel a sense of gratitude. Gratitude for the recipe that brought so much joy and warmth into my life. Gratitude for the ingredients that nourish both body and soul. And gratitude for the memories that I have created and shared around this simple, humble dish.

As I ladle the soup into bowls and garnish it with a sprinkle of fresh parsley, I know that this recipe will continue to be a part of my family's story for generations to come. And I smile, content in the knowledge that something as small as a bowl of soup can hold so much love and meaning.


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