Ingredients1 h 45 m servings 175 cals
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
- Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.
Per Serving: 175 calories; 8.8 g fat; 12 g carbohydrates; 13.6 g protein; 43 mg cholesterol; 1587 mg sodium. Full nutrition
ReviewsRead all reviews 3
First off, I LOVED the flavor of this soup and how easy it was to make. I used Jennie-O Italian sausage (3 links = 3/4lb). I used fresh spinach instead of frozen, about 2/3 of a bag, and that's ...
I really like this soup. I just thought it needed more meat (I used 1.25lbs) and less salt. I recommend tasting it before you add any salt and then adding a 1/4 of a tsp at a time (if any.) I on...