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 recipe yields 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 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.

Tips & Variations

No special items needed.



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)