Italian Sausage Soup
Recipe: #8473
March 04, 2013
Categories: Pork Sausage, Barley, Onions, Italian, One-Pot Meal, Birthday, Fathers Day, Mothers Day, Gluten-Free, Canned Tomatoes, more
"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."
Ingredients
Nutritional
- 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.
Tips
No special items needed.