Italian Sausage Soup

Prep Time
Cook Time
Ready In

"This is a soup DH requests quite often. He is usually the soup maker in this household, but this is one I put together and was quite pleased with because he enjoyed it so much. If gluten intolerant make sure you are using gluten free sausage and use brown rice in lieu of the barley. You can also change up the veggies if you like."

Original is 6 servings


  • Serving Size: 1 (428 g)
  • Calories 336.1
  • Total Fat - 24.5 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 44.1 mg
  • Sodium - 1546.3 mg
  • Total Carbohydrate - 18.1 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.1 g
  • Protein - 11.3 g
  • Calcium - 40.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a Dutch oven or heavy bottom pan, bring the oil to medium-high heat.

Step 2

Add the onion, celery and carrot and cook until onions are translucent.

Step 3

Add the sausage filling and cook until no longer pink.

Step 4

Add the remaining ingredients and bring to a boil; reduce heat and simmer until barley is cooked through, about 30 minutes.

Step 5

Adjust seasoning and serve.


No special items needed.

3 Reviews


I love barley soup and this is very similar to my recipe, except for the sausage and pasta sauce. I usually use beef stew meat and plain tomato sauce, but like your recipe better. More flavor from the spices in the sausage and sauce. Instead of links, I used bulk Italian sausage to save time.


review by:
(23 Oct 2022)


I made a change using egg noodles instead of the barley. Very good!


review by:
(28 Jan 2015)


This soup smelled really good while it was cooking but it tasted even better. We all agree that it's a keeper!


review by:
(19 Mar 2013)

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