Italian sausage & barley soup -slow cooker recipe

Updated at: Thu, 17 Aug 2023 03:48:21 GMT

Step 1

1. In a large skillet over medium heat, saute the sausage while breaking it into bite-size pieces, until it is cooked through, about 5 minutes. Remove the sausage to a slow cooker or stockpot.

Step 2

2. Reduce the heat to medium-low and add the onion to the skillet. Sauté until it just begins to soften and turn translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute more.

Step 3

3. Transfer the onion and garlic to the slow cooker or stockpot and add the broth, carrots, barley, thyme, basil, oregano, and parsley. Stir to combine.

Step 4

4. If using a slow cooker, cover and set it on low for 6 to

Step 5

8 hours or high for 2 hours. If using a stockpot, bring the soup to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 to 2 hours, or until the barley is tender.

Step 6

5. Place ½ cup spinach in each of 4 bowls and ladle the soup over top. Let the soup sit for just a minute to wilt the spinach.

Step 7

6. Store leftovers in an airtight container in the refrigerator for up to 1 day.

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