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Sausage and Barley Soup
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Sausage and Barley Soup

Hearty, cozy, and deeply nourishing, this Sausage and Barley Soup combines savory sausage, tender vegetables, and chewy pearled barley in a rich, comforting broth. Made in one pot with simple ingredients, it’s the perfect warm-you-up meal for chilly days, busy weeknights, or make-ahead lunches.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Flavor Base
  • 2 tablespoons olive oil for sautéing
  • 8 ounces Italian-style chicken or turkey sausage raw, casings removed if needed
Vegetables
  • 1 medium onion finely chopped
  • 3 large carrots peeled and chopped
  • salt to taste
  • black pepper freshly ground, to taste
Soup Body
  • 6 cups chicken or vegetable stock or water
  • 14 ounces diced tomatoes with juices
  • ½ cup pearled barley
To Finish
  • 6 cups tender greens spinach or baby kale
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • Parmesan cheese grated, for serving (optional)
  • fresh herbs parsley or thyme, for serving (optional)

Method
 

  1. 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.
  2. Add the chopped onion and carrots. Season lightly with salt and pepper and cook for about 5 minutes, stirring, until softened and fragrant.
  3. 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.
  4. Bring to a gentle simmer, reduce heat to low, and cook partially covered for about 30 minutes, stirring occasionally, until the barley is tender.
  5. Stir in the greens and cook for 1–2 minutes, just until wilted.
  6. Add the vinegar, taste, and adjust seasoning with additional salt and pepper as needed.
  7. Ladle into bowls and serve hot, topped with grated Parmesan and fresh herbs if desired.

Notes

Sausage Choice: Use chicken or turkey sausage to keep the soup lighter while still flavorful.
Barley Tip: Pearled barley cooks faster than hulled barley. Increase cooking time if using hulled.
Storage: Refrigerate for up to 3 days. Add extra liquid when reheating as barley absorbs broth.
Freezing: Can be frozen for up to 2 months, though the barley will soften slightly.