Südtiroler gerstensuppe or zuppa d'orzo is a traditional soup originating from South Tyrol. The soup is usually made with a combination of barley, onions, garlic, potatoes, carrots, celery, pancetta, smoked pork or Alto Adige speck, olive oil or butter, salt, and pepper.

The vegetables (except the potatoes) are sautéed in butter or olive oil. Barley is added to the pot with the seasoning and water, and the soup is simmered for about an hour. The speck and potatoes are added near the end of cooking, and the soup is then simmered until everything is tender and the consistency becomes viscous and creamy.

If desired, the soup can be garnished with chopped chives. Barley soup from South Tyrol is a typical mountain farmer's dish that's served in farm taverns, mountain huts, and hotel restaurants in the area. It's especially popular in winter and during the Törggele time in autumn.