Italian Sausage Wedding Soup with Barley

Italian Sausage Wedding Soup with Barley

Oh my word is it ugly outside. It’s the first week of October and fall has decided it’s coming in with a vengeance. A cold, wet vengeance. It hasn’t stopped raining for 24 hours and they say when it does stop it’s only because the rain will make way for snow. I’m not ready for this. It is definitely the kind of day just made for sipping a nice warm bowl of soup while you listen to the rain come down outside. Since I had some lovely homemade turkey stock in my freezer I decided that a nice big batch of Italian Wedding soup was in order. Italian Wedding is one of my favorite soups and it’s also really easy to make and with a simple short cut – using Italian sausage instead of hand making a million tiny meatballs – it’s even quicker. And substituting the pasta for some pearl barley gives this soup a lovely texture and a bit of a nutritional edge.

Italian Wedding Soup

Italian Sausage Wedding Soup with Barley
Author: 
Recipe type: Soup
Cook time: 
Total time: 
Serves: 12 cups
 
A classic recipe with just a couple of simple changes make this maybe the best Italian Wedding soup you've ever made.
Ingredients
  • 10 cups of low salt turkey or chicken stock
  • ¾ cup of pearl barley
  • ½ tsp of minced garlic
  • 1 pound of Italian Sausage (I love Johnsonville)
  • 2 cups of fresh spinach, chopped
  • 1 egg
  • 2 tablespoons of fresh grated Parmesan cheese
  • Salt and Pepper to taste
Instructions
  1. Put the stock in a large soup pot over medium high heat.
  2. Once the stock has come to a boil add the barley and the garlic and turn the stove down to medium.
  3. Let simmer, stirring occasionally, for 20 minutes.
  4. While the soup is simmering cut your sausage into bite size pieces.
  5. After 20 minutes add the cut up sausage and the spinach to the soup.
  6. Continue to simmer over medium heat for another 20 minutes.
  7. Remove from heat.
  8. Beat the egg and the Parmesan together in a small bowl. Slowly pour the mixture into your pot of soup while gently stirring the soup in one direction.
  9. Add salt and pepper to taste.
  10. Serve with additional fresh Parmesan grated on top if desired.

 

This article has 1 comment

  1. Soup, Johnsonville Sausage, Barley with some spinach/greens, you've really outdone yourself this time. Let the cool weather come because I'm ready for it!
    My recent post Donate to the @BostonPizzaFdn and Get 5 FREE Kids Meals! #BPKidsCards

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