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Easy Crockpot Sausage and Barley Soup Recipe

Easy Crockpot Sausage and Barley Soup

A hearty slow-cooker soup made with Italian sausage, pearl barley, vegetables, tomatoes, and savory broth. It makes about 6 servings and is ideal for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Bulk Italian sausage, mild or hot
  • 1 medium Yellow onion, chopped
  • 3 medium Carrots, peeled and sliced
  • 3 Celery ribs, sliced
  • 3 Garlic cloves, minced
  • 1 cup Uncooked pearl barley
  • 1 14-15 ounce can Diced tomatoes with juices
  • 6 cups Chicken or beef broth
Seasonings
  • 1 teaspoon Dried Italian seasoning
  • 1 Bay leaf
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Optional Additions
  • 2 cups Chopped kale or spinach
  • 1/2 teaspoon Crushed red-pepper flakes
  • 1 cup Sliced mushrooms
  • 1 tablespoon Fresh parsley, chopped

Method
 

Step-by-Step
  1. Brown the sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat before adding the sausage to the slow cooker.
  2. Add the sausage, onion, carrots, celery, garlic, pearl barley, diced tomatoes with their juices, broth, Italian seasoning, bay leaf, salt, and pepper to a 6-quart slow cooker. Stir well to distribute the barley and seasonings.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The soup is ready when the barley is tender and the vegetables are soft.
  4. Remove the bay leaf and taste the soup carefully. Adjust the salt and pepper as needed.
  5. For a fresh finish, stir in chopped kale or spinach during the final 10–20 minutes of cooking. Spoon into bowls and garnish with fresh parsley if desired.

Notes

Pearl barley is the recommended choice for the usual slow-cooker texture. Barley continues absorbing broth as the soup stands, so add 1–2 cups extra broth when reheating if it becomes too thick. Mild or hot Italian sausage works well, and pork, chicken, or turkey sausage may be used. Fully cooked smoked sausage can be sliced and added directly, though browning it first adds more flavor.