Sausage Lentil and Barley Soup
Warm up with this hearty and satisfying Sausage, Lentil, and Barley Soup, a one-pot wonder that's perfect for cozy nights or meal prepping for the week. Bursting with robust flavors, this soup combines the richness of savory Italian sausage, the earthy goodness of lentils and pearl barley, and the depth of aromatic vegetables like carrots, celery, and onions. Simmered with fragrant thyme, oregano, and a touch of tomato paste, it’s a nutrient-packed dish that's both comforting and delicious. Optional baby spinach adds a pop of color and extra nutrients, while fresh parsley as a garnish elevates the presentation. Ready in just over an hour and yielding six hearty servings, this soup is perfect for busy families or those craving a warming bowl of goodness. A true crowd-pleaser, it's sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dried lentils, rinsed and drained
- 1 cup pearl barley, rinsed
- 14.5 ounces canned diced tomatoes (with juice)
- 8 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-6 minutes, stirring occasionally.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Add the lentils, barley, diced tomatoes (with their juice), chicken or vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
Return the cooked sausage to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 35-40 minutes, or until the lentils and barley are tender.
If using baby spinach, stir it into the soup during the last 5 minutes of cooking until wilted.
Remove the bay leaf and taste the soup, adjusting seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 13792 mg | 600% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 35.4 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4965 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
