Heat 1 tablespoon of the oil in a medium pot over medium-high heat.

Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes.

Add broth and bring to a boil.

Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes.

Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat.

Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes.

Add onions and garlic and cook until onions are translucent, about 5 minutes.

Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes.

Remove skillet from the heat and stir in spinach until wilted.

Season with salt and pepper.

Stir parsley, oregano, salt and pepper into pot with farro, then spoon onto plates.