Recipe by Johnsonville Sausage
Courtesy of Johnsonville Sausage
Top Review by jeffreysk
An excellent cold weather hearty soup. Exceptional flavor. It tastes like "more please".<br/>I was going to make a Olive Garden knock off Zuppa Tuscano, but then I saw the fat content and sadly turned away. Very glad and excited I found and made this recipe.<br/>A winner in my kitchen for winter months.<br/><br/>I cooked the sausage ahaed of time and then cooled the remaining liquid so I could remove the excessive fat. I used some of it for flavor but was able to educe the overall fat content some by removing about 1/2 of it.<br/>Can be slow cooked in a crock pot but, plan on using 2 crock pots when you make the full recipe.<br/>Use Collards (cheaper) rather than Chard and use 4 cups rather than 3. Excellent flavor.<br/>Add mushrooms at the end when the soup is done cooking and let the residual heat cook them that way they don't cook down as much.<br/>Could use more barley, but add a little more chicken stock if you do.<br/>This is an Andy Griffith, Mmm Mmm good recipe! :-)
- 453.59 g package Johnsonville® Mild Italian Sausage Links, coin sliced
- 29.58 ml extra virgin olive oil
- 2 medium onions, coarsely chopped
- 4 medium carrots, cut into 1 inch chunks
- 4 small parsnips, cut into 1 inch chunks
- 226.79 g baby bella mushrooms or 226.79 g white button mushrooms, halved
- 2 stalk celery, cut into 1 inch chunks
- 709.77 ml chopped swiss chard, stems removed, roughly chopped
- 118.29 ml barley, uncooked
- 793.78 g can Italian plum tomatoes (in juice)
- 411.06 g can chicken stock
- 236.59 ml dry white wine
- 4.92 ml italian seasoning
- 2.46 ml ground black pepper
- 2.46 ml salt
Directions See How It's Made
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through.
- Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.
- Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread.