Tuscan Barley Soup Recipe

Name: Tuscan Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons extra-virgin olive oil; 2 sweet or spicy turkey sausage links, casings removed; 1 cup pearled barley; 8 cups low-sodium vegetable or chicken broth; 2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds; 2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds; 2 medium zucchini, halved lengthwise and cut into1/2-inch slices; 1 fennel bulb, thinly sliced; 1 medium leek, thinly sliced; One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces; 1 Parmesan cheese rind, optional; 1 dried bay leaf; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 1/4 cup chopped chives

Servings: persons

2 tablespoons extra-virgin olive oil
2 sweet or spicy turkey sausage links, casings removed
1 cup pearled barley
8 cups low-sodium vegetable or chicken broth
2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium zucchini, halved lengthwise and cut into1/2-inch slices
1 fennel bulb, thinly sliced
1 medium leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
1 Parmesan cheese rind, optional
1 dried bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup chopped chives

1
In a 5-quart saucepan, heat the oil over medium-high heat.
2
Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes.
3
Using a slotted spoon, remove the cooked sausage and reserve.
4
Add the barley and cook stirring constantly until lightly toasted, about 4 minutes.
5
Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper.
6
Bring the mixture to a boil.
7
Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
8
Remove the Parmesan rind and bay leaf, and discard.
9
Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
10
Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 sweet or spicy turkey sausage links, casings removed, 1 cup pearled barley, 8 cups low-sodium vegetable or chicken broth, and more.

Yes, Tuscan Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Barley Soup

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