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Hearty Spinach and Sausage Soup

September 22, 2010 by Nicole 34 Comments

Spinach Soup

This hearty spinach and sausage soup with barley is the perfect thing to welcome the chilly nights of fall. It’s a simple soup that can easily be customized to suit your own taste, so experiment and enjoy!

I’m thrilled that Fall is here. The days here are still really warm but the nights have been cooling down nicely allowing for perfect brisk mornings that make me dream of pumpkin carving and apple pies.

But spinach? I can’t say I dream of that often. Well, spinach is the theme for this first week of Fall Fest so I pushed aside my thoughts of pumpkins and apples and decided to make a hearty spinach and sausage soup chock-full of vegetables and barley, perfect for the cooler weather that seems to be on its way.

I bought spinach and sausage specifically for the soup, but the rest of the ingredients were just things hanging around my kitchen that needed to be used up. Please just use the recipe as a jumping off point and feel free to throw in whatever you happen to have hanging around your kitchen.

I think this soup would be very good with white beans or pasta if you don’t want to use barley. To tell you the truth, I had intended to use barley but accidentally threw wheat berries in there instead (this is one of the problems with buying grains in bulk and then forgetting to label the bags).

The wheat berries were fine, though they took longer to cook than the barley would have. But I really wanted barley in the soup, so that’s what I listed on the ingredient list below. Beans, barley, pasta, rice—do whatever you want!

Even with the accidental wheat berry addition, I adored this soup. The spinach, sausage, and chunky potatoes were a great combination and I know that it will taste even better once it sits overnight. Can you guess what I’ll be eating for lunch this week?

Spinach and Sausage Soup

Nutrition

Calories

172 cal

Fat

4 g

Carbs

25 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Yields six servings

Hearty Spinach and Sausage Soup Recipe
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Ingredients

1 tablespoon olive oil

1 medium yellow onion, chopped

3 carrots, peeled and sliced

2 stalks of celery, sliced

1 pound red potatoes, cut into bite size pieces

5 to 6 cups chicken stock (homemade, or low-sodium broth)

1/2 cup pearl barley

1 pound mild Italian sausage

1 large bunch of spinach, thick stems removed, roughly chopped (about 4 cups, packed)

salt, to taste

extra herbs or seasonings of your choice - I used some fresh thyme

Instructions

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and cook, stirring occasionally, for 8-10 minutes or until onions are softened. Add potatoes, 5 cups of stock, and barley. Turn up heat, bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes or until barley is tender. Meanwhile, squeeze sausage from its casings, crumble and brown it in a skillet. Drain fat and set the sausage aside. When barley is tender, add spinach and sausage to the soup and fresh herbs if you are using them. Add more stock if necessary or desired, bring soup back up to a simmer and let cook for another 15 minutes. Season to taste with salt and pepper.

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Related Recipes:

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Other Fall Fest Attendees Celebrating Spinach:

  • Gilded Fork: Spicy Artichoke Spinach Dip, and a Dossier on Spinach
  • Caroline at the Wright Recipes: Spinach Rotolo, a rolled ricotta and pasta extravaganza
  • Alison at Food2: Spinach Artichoke Dip
  • Michelle at Cooking Channel: Paneer With Spinach
  • Kirsten at FN Dish: Everyday Spinach Dishes with Giada
  • Liz at Healthy Eats: Mini Spinach-Mushroom Quiche
  • Food Network UK: Eggs florentine, brunch of champions
  • Cate at Sweetnicks: Spinach Egg Breakfast Cups
  • Caron at San Diego Foodstuff: Mixed Mushroom Ragout with Herb-Polenta Cake
  • Alana at Eating from the Ground Up: Spicy Indian Lentil Soup with Spinach
  • Marilyn at Simmer Till Done: Spanakopita Scones
  • Todd and Diane at White on Rice Couple: Tuna and Spinach Bruschetta
  • Margaret at A Way to Garden: Why I plant spinach late, and other tasty tidbits
Hearty Spinach and Sausage Soup | pinchmysalt.com

Filed Under: Fall Fest 2010, Main Courses, Soups

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Reader Interactions

Comments

  1. Ellen @ I Am Gluten Free says

    September 23, 2010 at 5:34 pm

    I love Fall Fest 2010! I love hearty soup recipes as well, especially the ones that are versatile and allow you to change up the ingredients. I made Curried Coconut, Spinach, and Mushroom Soup (gluten free, dairy, free, vegan). http://iamglutenfree.blogspot.com/2010/09/fall-fest-2010-curried-coconut-spinach.html
    Reply
  2. Rebecca says

    September 26, 2010 at 3:47 pm

    This recipe looks great, healthy and full of protein to keep you going. I'll be trying it tomorrow.
    Reply
  3. Mary says

    September 26, 2010 at 11:41 pm

    When I first looked at this photo, it looked almost like Zuppa Toscana soup to me (something I've wanted to recreate for a long time) but it has spinach instead of kale. It's too hot right now to think about soup though, but this reminded me I want to make some when the weather gets cooler again (hopefully soon!).
    Reply
  4. Anne Marie says

    September 27, 2010 at 7:48 am

    I also love a hearty Sausage and Spinach Soup (http://themessyapron.blogspot.com/2010/07/camping-soup.html), and I posted a Spinach and Feta Souffle recipe in the spring (http://themessyapron.blogspot.com/2010/05/celebrating-spinach.html), but my favorite for fall is spinach salad with apples and maple vinaigrette (http://themessyapron.blogspot.com/2009/12/maple-walnut-vinaigrette.html)
    Reply
  5. Chef Chuck says

    September 27, 2010 at 5:29 pm

    ~So hearty, and so good~
    Reply
  6. HungryCook says

    September 28, 2010 at 7:31 pm

    This looks warm and tasty! I had to mention it in my latest blog post: http://www.hungrycook.com/2010/09/28/fall-feasting/. Can't wait to try it!
    Reply
  7. Gwyn says

    September 30, 2010 at 10:21 am

    I'm making this soup right now. My house smells so good. I can't wait to taste it.
    Reply
  8. Elise Lowerison says

    October 1, 2010 at 3:06 pm

    I just came across your health and fitness blog. Your article about the spinach and sausage soup was especially interesting. I especially liked your comments about staying healthy by using what ingredients you have in your kitchen already. I am adding you to my favorites. We're in the same industry, the business of encouraging health and fitness. We market a product called The AbStand: http://www.theabstand.net. We would love for you and your readers to check out our ab workout product. Any feedback would be appreciated as well. Thanks!
    Reply
  9. Janet says

    October 4, 2010 at 4:45 pm

    Mmmmmm just finished making this for dinner!!! I added leeks and mushrooms. I love soups! Can't wait to eat it! Next... its that time of the year again to start making pumpkin spice cake with pumpkin cream cheese spread!!!! Thanks for all your yummy recipes!
    Reply
  10. Gwyn says

    November 6, 2010 at 6:15 am

    Nicole, This soup was so good and froze well. So good in fact, I'm making it again. Thanks for this great recipe.
    Reply
  11. Aquascoop says

    October 15, 2011 at 3:49 am

    The days here are still really warm but the nights have been cooling down nicely allowing for perfect brisk mornings that make me dream of pumpkin carving and apple pies.
    Reply
  12. Srabua says

    February 5, 2013 at 8:54 pm

    I learned to make it work, while Madame like to make it in a pressure cooker. It is also a favorite winter soups.
    Reply
  13. Hank says

    September 28, 2018 at 7:43 am

    Just made this soup yesterday. Used one link of mild Italian sausage and one link of spicy Italian sausage from Whole Foods. It turned out really good. Thanks for sharing your recipe.
    Reply
  14. Anna says

    June 27, 2022 at 10:48 pm

    Looks like a really homey and earthy soup! Thanks for sharing the recipe!
    Reply
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