Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, diced (about 1 cup)
- 2 large carrots, diced
- 2 cups butternut squash, diced
- 2 small zucchini, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 29 oz diced tomatoes (two 14.5 oz cans)
- 2 bay leaves
- 2 teaspoons Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1/3 cup pearl barley
- 3 Italian chicken sausage links, raw
- Parmesan cheese, for garnish (optional)
- Fresh basil, chiffonade, for garnish (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Sauté diced onion, carrots, zucchini, and butternut squash for 5-6 minutes until tender.
- Add minced garlic and cook for an additional minute.
- Pour in chicken broth, diced tomatoes, bay leaves, Italian seasoning, salt, black pepper, and pearl barley.
- Bring to a boil, then reduce heat and let it simmer.
- Remove meat from chicken sausage casings and roll into small meatballs.
- Add meatballs to the soup and cook for 30-45 minutes.
- Serve the soup into bowls and garnish with parmesan cheese and basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken sausages reach an internal temperature of 165°F.
For added brightness, consider a splash of lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 20
- Cholesterol: 50