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scapardine
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In a large Dutch oven or heavy pot over medium-high heat, heat oil. Add onion, fennel, and sausage and cook, breaking up sausage into large pieces, until vegetables are softened and sausage is browned, about 8 minutes.
Stir in farro, peperoncini, parsley stems, and garlic and cook, stirring, until garlic is fragrant, about 1 minute. Add broth and bring to a boil over high heat, scraping up any browned bits. Cover, reduce heat to medium, and cook, stirring occasionally, until farro is just starting to become tender, about 40 minutes.
Uncover and continue to cook, stirring occasionally, until liquid is reduced and farro is plump and tender but chewy, about 20 minutes more. (If you want the farro to be less chewy, cook 10 to 15 minutes more.)
Add spinach and tomatoes and stir until spinach is wilted. Remove from heat and stir in half of parsley leaves and half of Parmesan; season with salt and pepper.
Divide farro mixture among bowls. Top with remaining parsley leaves and Parmesan.