September 30, 2017
Fresh Tomatoes, Comfort Food, Soups/Stews,
Pork, Pork Sausage, Dairy, Cheese, Parmesan, Grains, Barley, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs more
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"From Super Food Ideas April '17"
Remove and discard casings from the sausages and roughly chop the sausage meat.
Heat 1/2 the oil in a large saucepan over high heat and add 1/2 the sausage and cook, stirring occasionally for 2 to 3 minutes or until golden brown and using a slotted spoon, transfer sausage to a bowl and repeat with remaining sausage.
Add remaining oil to pan and add onion, pancetta, carrot and celery and cook, stirring for 5 minutes or until onion softens and then add zucchini, tomato, barley and sausage and cook, stirring for 2 minutes or until zucchini softens slightly and then add stock and tomato paste and bring to the boil and then reduce heat to medium low and cook, stirring occasionally, for 20 minutes or until barley is tender and soup thickens slightly and season with salt and pepper to taste.
Add spinach to the soup and stir to combine and then remove from heat and serve the soup topped with parmesan and some crusty bread on the side.
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We really enjoyed this soup with crescent rolls. Easy to make and very filling! Thanks for sharing!
This soup is a perfect comfort food meal. I had everything on hand and this recipe was calling my name. The soup came together really fast and we love all of the ingredients. It's such a nice hearty soup loaded with lots of yummy veggies and the Italian sausage really adds great flavor to the soup. Although, I sampled it more than I should along the way - I plan to serve it for dinner tonight along with cheese toast and a salad. It will be a wonderful meal for the two of us while we watch the baseball play-offs.