Turkey Sausage Barley Soup

Turkey Sausage Barley Soup

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Juli Carvi 0

"Turkey sausage with spinach and barley is the perfect soup."
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1 h 45 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1587 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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



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 ...

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