Turkey sausage with spinach and barley is the perfect soup.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

Nutrition Facts

175 calories; protein 13.6g 27% DV; carbohydrates 12g 4% DV; fat 8.8g 14% DV; cholesterol 43.3mg 14% DV; sodium 1587.3mg 64% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2015
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 just because of personal preference. I did not add any salt and it was plenty salty. I can't imagine having added 2 tsp. Of course if you use unsalted chicken broth or low sodium you'll want to add salt to taste. The issue I had was that because you are cooking the barley for so long to get it tender a lot of the liquid evaporates leaving you with 6 very small servings (about 6oz each). I had even added 1 cup of water to the pot. In my opinion this makes 3 lunch size portions so plan accordingly. I will definitely be making this again though with the extra liquid. Thank you Juli for the tasty and healthy recipe! Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/15/2015
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 just because of personal preference. I did not add any salt and it was plenty salty. I can't imagine having added 2 tsp. Of course if you use unsalted chicken broth or low sodium you'll want to add salt to taste. The issue I had was that because you are cooking the barley for so long to get it tender a lot of the liquid evaporates leaving you with 6 very small servings (about 6oz each). I had even added 1 cup of water to the pot. In my opinion this makes 3 lunch size portions so plan accordingly. I will definitely be making this again though with the extra liquid. Thank you Juli for the tasty and healthy recipe! Read More
(2)
Rating: 4 stars
06/25/2016
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 only used 1 tsp and I thought that was a little bit too much even after adding 3 cups of water. Read More
Rating: 5 stars
04/25/2016
I exchanged kale for spinach and it was amazing. My husband said it was the best soup I have ever made. Read More
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