Recipes › Soup › Italian Barley Soup Recipe

Italian Barley Soup Recipe

Recipe by Pedro M. A. Neves

This rustic Italian barley soup, known as orzotto in some regions, combines pearl barley with vegetables, beans, and aromatic broth for a deeply satisfying and wholesome dish. The barley becomes tender and slightly creamy while absorbing the savory flavors of celery, carrots, and herbs. This is comfort food at its finest—hearty enough for a main course and perfect for cool weather meals.

Ingredients

• 200g pearl barley (1 cup)
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced (150g)
• 2 medium carrots, diced into 5mm pieces (200g)
• 2 celery stalks, diced into 5mm pieces (120g)
• 3 garlic cloves, minced
• 1.5 liters vegetable or chicken broth (6 cups)
• 400g canned diced tomatoes (14 oz)
• 300g cooked cannellini beans or 1 can (10.5 oz), drained and rinsed
• 2 bay leaves
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• 120ml whole milk or light cream (½ cup)
• Salt and black pepper to taste
• 30g grated Parmigiano-Reggiano cheese (1 ounce)
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

2. Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent browning.

3. Rinse the pearl barley under cold water and add it to the pot. Stir for 2 minutes to lightly toast the barley among the vegetables.

4. Pour the broth into the pot and add the canned tomatoes with their juice, bay leaves, rosemary, and oregano. Bring the mixture to a boil over medium-high heat.

5. Once boiling, reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally, until the barley is tender but still slightly firm to the bite.

6. Stir in the cooked cannellini beans and the milk or cream. Season generously with salt and pepper. Simmer for another 5 minutes until the beans are heated through and the flavors meld.

7. Remove the bay leaves and rosemary sprigs. Taste and adjust seasoning as needed. Ladle the soup into bowls and top each serving with grated Parmigiano-Reggiano and fresh parsley.

Substitutions

• For vegetarian/vegan: use vegetable broth instead of chicken broth; omit dairy and use oat milk or almond milk with a splash of extra virgin olive oil instead of cream
• For gluten-free: substitute pearl barley with farro, brown rice, or millet in the same quantity
• For dairy-free: replace the milk with additional broth or unsweetened plant-based milk; omit the Parmigiano-Reggiano or use nutritional yeast
• For low-sodium: use low-sodium broth and reduce the added salt, relying on the cheese for umami depth

Tips

• Toast the barley lightly before adding broth to enhance its nutty flavor and improve its texture
• If the soup becomes too thick during cooking, add more broth or hot water in ¼-cup increments to reach your desired consistency
• For deeper flavor, save the vegetable scraps (onion skins, carrot ends, celery leaves) to make a homemade vegetable broth base
• This soup tastes even better the next day as the barley continues to absorb the broth and flavors meld; refrigerate up to 4 days or freeze up to 3 months

Barley soup appears throughout rural Italy, particularly in northern regions where grain cultivation has long traditions. This humble dish reflects cucina povera—poor kitchen cooking—where simple, affordable ingredients create nourishing meals for families and laborers.

You might also like

Italian Cauliflower Soup Recipe

50 min · Soup

Italian Chestnut Soup Recipe

65 min · Soup

Italian Farro Soup Recipe

65 min · Soup

Italian Fennel Soup Recipe

50 min · Soup