When you need a cozy, nourishing meal that feels like a warm hug in a bowl, Sausage and Barley Soup is the answer. This hearty soup combines savory sausage, tender vegetables, and chewy pearled barley in a rich, comforting broth that satisfies on every level. Perfect for busy weeknights, chilly evenings, or meal prep for the week ahead, this recipe delivers big flavor with simple, wholesome ingredients. It’s the kind of soup that simmers gently on the stove, filling your kitchen with irresistible aromas and promising comfort from the very first spoonful. Whether you’re cooking for family or just yourself, this Sausage and Barley Soup is reliable, filling, and endlessly comforting.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Hearty & Filling: Thanks to protein-rich sausage and fiber-packed barley, this soup is a complete, satisfying meal.
- Simple Pantry Ingredients: Everything here is easy to find and budget-friendly, yet the result tastes slow-cooked and special.
- One-Pot Wonder: Minimal cleanup, maximum flavor—everything comes together in a single pot.
- Perfect for Cold Days: Warm, cozy, and deeply comforting, this soup is ideal for fall and winter meals.
- Great for Meal Prep: It stores beautifully and tastes even better the next day as the flavors deepen.
What makes this version stand out is the balance: browning the sausage builds a deep savory base, while a splash of vinegar at the end brightens the entire pot. It’s comforting without being heavy, rustic yet refined—exactly what a homemade soup should be.
Ingredients Needed
For the Flavor Base
- 2 tablespoons olive oil – for sautéing and building the foundation of flavor
- 8 ounces raw Italian sausage (pork or chicken) – casings removed, if needed, for easy browning
For the Vegetables
- 1 medium onion, finely chopped – adds sweetness and depth
- 3 large carrots, peeled and chopped – for natural sweetness and color
- Salt and freshly ground black pepper – to season each layer properly
For the Soup Body
- 6 cups stock or water – chicken or vegetable stock both work well
- 1 (14-ounce) can diced tomatoes, with juices – adds gentle acidity and richness
- ½ cup pearled barley – hearty, chewy, and perfect for soups
To Finish
- 6 cups tender greens (spinach or baby kale) – roughly 8 ounces, washed and ready
- 2 tablespoons red wine vinegar or apple cider vinegar – for brightness and balance
- Grated Parmesan cheese (optional) – for serving
- Fresh herbs (optional) – parsley or thyme work beautifully
How to Make Sausage and Barley Soup
Step 1: Brown the Sausage
Heat a medium Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and swirl to coat the bottom evenly. Add the sausage, pressing it into a thin, even layer. Let it cook undisturbed for about 5 minutes, until the bottom develops a deep golden-brown crust. This browning step is crucial—it builds rich, savory flavor. Flip the sausage, break it into bite-sized pieces, and continue cooking for another 5 minutes, stirring occasionally, until fully browned. If excess fat remains, carefully remove all but about 2 tablespoons.
Step 2: Sauté the Vegetables
Add the chopped onion and carrots directly to the pot with the sausage. Season lightly with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften. This step gently sweetens the vegetables and forms the aromatic backbone of the soup.
Step 3: Build the Soup
Pour in the stock (or water), then add the diced tomatoes with their juices and the pearled barley. Stir well, scraping the bottom of the pot to release any browned bits—those are pure flavor. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially and cook for about 30 minutes, stirring occasionally, until the barley is tender but still pleasantly chewy.
Step 4: Add the Greens
Once the barley is cooked, stir in the tender greens. Cook for 1–2 minutes, just until they wilt and turn bright green. Avoid overcooking to keep their color and freshness intact.
Step 5: Brighten and Season
Stir in the vinegar, then taste the soup. Adjust seasoning with additional salt and black pepper as needed. The vinegar might seem subtle, but it lifts the entire dish and balances the richness of the sausage.
Step 6: Serve
Ladle the soup into bowls and finish with grated Parmesan and fresh herbs, if desired. Serve hot and enjoy every comforting bite.
Serving and Storage Tips
Serving Suggestions:
- Serve with crusty bread, garlic toast, or warm focaccia to soak up the broth.
- Add extra grated Parmesan at the table for a richer finish.
- A simple green salad with a light vinaigrette pairs beautifully with this hearty soup.
Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- As it sits, the barley will absorb liquid—this is normal. When reheating, add a splash of water or stock to loosen the soup.
- Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Helpful Notes
- Barley Tip: Pearled barley cooks faster than hulled barley. If using hulled barley, increase cooking time by 10–15 minutes.
- Sausage Options: Mild Italian sausage keeps things balanced, while spicy sausage adds a subtle kick.
- Vegetable Variations: Celery, zucchini, or mushrooms make great additions.
- Make It Lighter: Use chicken sausage and vegetable stock for a lighter version without sacrificing flavor.
- Consistency Control: Prefer a thicker soup? Let it simmer uncovered for the last 5 minutes.
Sausage and Barley Soup
Ingredients
Method
- Heat olive oil in a Dutch oven over medium heat. Add the sausage and cook undisturbed for about 5 minutes until well browned on the bottom. Break into pieces and cook another 5 minutes until fully browned. Remove excess fat if needed.
- Add the chopped onion and carrots. Season lightly with salt and pepper and cook for about 5 minutes, stirring, until softened and fragrant.
- Pour in the stock, then add diced tomatoes with their juices and the pearled barley. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring to a gentle simmer, reduce heat to low, and cook partially covered for about 30 minutes, stirring occasionally, until the barley is tender.
- Stir in the greens and cook for 1–2 minutes, just until wilted.
- Add the vinegar, taste, and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and serve hot, topped with grated Parmesan and fresh herbs if desired.
Notes
Conclusion
This Sausage and Barley Soup is everything a homemade soup should be: hearty, comforting, and deeply satisfying. With simple ingredients, one pot, and straightforward steps, it delivers rich flavor without complicated techniques. The combination of savory sausage, tender vegetables, and chewy barley makes it a complete meal that’s perfect for busy nights or lazy weekends. Best of all, it stores well and tastes even better the next day, making it ideal for meal prep.
If you tried this recipe, I’d love to hear from you! Leave a comment below and don’t forget to give it a ⭐ star rating. Share it with friends and family on Pinterest or Facebook, and let me know—what variations did you try? Did you add extra veggies or spice it up? Let’s chat in the comments!
Frequently Asked Questions (FAQ)
Can I use a different grain instead of barley?
Yes. Farro, brown rice, or even quinoa can work. Keep in mind that cooking times and texture will vary.
Is Sausage and Barley Soup gluten-free?
Traditional barley contains gluten. To make it gluten-free, substitute rice or certified gluten-free grains.
Can I make this soup vegetarian?
Absolutely. Use plant-based sausage and vegetable stock. The result is still hearty and flavorful.
Can I freeze this soup?
Yes, but note that barley softens after freezing. Freeze for up to 2 months, then thaw overnight and reheat with extra liquid.
How thick should the soup be?
It should be hearty but spoonable. If it becomes too thick, simply add more stock or water until it reaches your desired consistency.