Best 2 Tuscan Barley Soup Recipes

Are you searching for a hearty and flavorful soup that embodies the rustic charm of Tuscany? Look no further! Tuscan barley soup, also known as "Zuppa di Orzo alla Toscana," is a classic Italian dish that combines simple ingredients to create a symphony of flavors. This nourishing soup is infused with the essence of sun-kissed tomatoes, tender barley, and an orchestra of herbs that pay homage to the region's culinary heritage. As you embark on this culinary journey, you'll discover the secrets to crafting an authentic Tuscan barley soup that will warm your soul and transport your taste buds to the rolling hills of Tuscany.

Check out the recipes below so you can choose the best recipe for yourself!

TUSCAN BARLEY SOUP

Tuscan Barley Soup image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

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
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

Steps:

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

TUSCAN BEEF AND BARLEY SOUP

Tuscan Beef and Barley Soup image

We love beef and barley soup in our house and it was the perfect weekend to make some. It is such a hearty meal and so good with some crusty Italian bread spread with real butter. Now we prefer this with cuts of meat instead of ground. But if that's what you like switch it up and enjoy it just the same.

Provided by Kimberly Biegacki

Categories Beef

Time 2h50m

Number Of Ingredients 25

Ingredients

4 c homemade beef broth or organic beef broth
4 c water
3/4 c barley
3 medium potatoes, peeled and chopped
2 can(s) fire roasted tomatoes, diced
3 box tuscan vegetables --- this goes in last
SEAR MEAT
1 beef shank bone
1 1/2 - 2 lb porterhouse steak, cut in bite size pieces
1 - 2 Tbsp olive oil
SAUTE VEGGIES
4 medium celery stalks, chopped
1 large leek, chopped up fine
4 medium garlic cloves, minced
1 - 2 Tbsp butter
1/2 c marsala wine
SPICES/SEASONINGS
3 Tbsp onion flakes, dehydrated
2 tsp black pepper
1 1/2 tsp savory
3 medium sized bay leaves
1 1/2 tsp thyme
1 Tbsp basil, dried
1 tsp celery salt
1 1/2 tsp bell's seasoning (salt free)

Steps:

1. Get a large stock pot and add your broth and water. Bring to a boil and then add your diced potatoes, barley and fire roasted tomatoes and place on simmer.
2. Next, heat up your olive oil in a pan and sear off your 1 lb. beef shank bone and 1 or 2 porterhouse steaks. Remove from pan and directcly add your shank bone w/meat right to the pot. Then after your steaks have cooled, chop them into bite size pieces and add to pot.
3. Next, heat your butter and take your chopped celery and leeks and saute in pan for 8 to 10 minutes. Add your garlic after 4 minutes. Then add your marsala wine and finish sauteing in the wine. Add entire mixture to your soup pot. Then add all your seasonings and put the pot on simmer for 2 to 3 hours. Checking and stirring occasionally and add more water/broth is necessary.
4. Add these about 1/2 to 3/4 hour before soup is done. These are the Tuscan veggies I used that you can normally find in the frozen section of the grocery store. ---This has zucchini, red and yellow peppers, carrots & squash.
5. Now, you are ready to serve up your bowls of Tuscan Beef and Barley soup with some crusty Italian bread sliced w/some butter.
6. If you have any leftover then you can place in containers and freeze and use for a later meal.

Tips

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, leeks, garlic, potatoes, and tomatoes.
Don't be afraid to experiment with different herbs and spices. A few well-chosen seasonings can really elevate the flavor of your soup. Some good options include thyme, rosemary, sage, oregano, basil, salt, and pepper.
Cook the barley until it is tender but still has a slight bite to it. Overcooked barley will be mushy and unappetizing.
Serve your soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion

Tuscan barley soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.