Turkey Sausage and Barley Soup

Prep Time: 15 min

Inactive Time: 5 min

Cook Time: 1 hr 10 min

Total Time: 1 hr

Servings: 8


  • 2/3 cup pearl barley
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 lb sweet Italian turkey sausage, casings removed
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 medium Yukon gold potatoes, peeled and chopped
  • 1 small fennel bulb (white parts only), chopped
  • 1 sweet red bell pepper, chopped
  • 1 onion, chopped
  • 1 can (28 oz) diced plum tomatoes (no salt added)
  • 2 cups water
  • 1 medium zucchini, halved lengthwise, then sliced in 1/4-inch slices
  • 1/4 cup fresh parsley, minced
  • 1/4 tsp hot red pepper flakes
  • 2 cups kale, escarole, Swiss chard or spinach, stems removed, leaves shredded
  • Salt
  • Freshly ground pepper


    • In large saucepan, cover barley with 2 1/2 cups cold water. Bring to boil; reduce heat to medium-low and simmer for 45 minutes or until barley is tender. Drain well; transfer to bowl and set aside.
    • Meanwhile, heat olive oil in skillet set over medium heat; cook sausage, breaking up with spatula, for 5 minutes or until browned and no longer pink inside. Transfer to cutting board; set aside.
    • In Dutch oven or large saucepan, combine carrots, celery, potatoes, fennel, bell pepper and onion. Pour in enough water to cover by 2 inches. Bring to boil, then lower heat to medium; cover and simmer for 10 minutes or until vegetables are tender.
    • Stir in tomatoes with juices and 2 cups water. Return to boiling, then lower heat to medium; simmer for 5 minutes. Stir in zucchini, parsley and red pepper flakes; stir in kale. Cook for 2 minutes.
    • Stir in sausage and barley. Cover and cook for 5 minutes or until soup is heated through. Season with salt and pepper to taste.