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Italian Sausage Wedding Soup with Barley
Italian Sausage Wedding Soup with Barley
Recipe type: Soup
Cook time: 
Total time: 
Serves: 12 cups
A classic recipe with just a couple of simple changes make this maybe the best Italian Wedding soup you've ever made.
  • 10 cups of low salt turkey or chicken stock
  • ¾ cup of pearl barley
  • ½ tsp of minced garlic
  • 1 pound of Italian Sausage (I love Johnsonville)
  • 2 cups of fresh spinach, chopped
  • 1 egg
  • 2 tablespoons of fresh grated Parmesan cheese
  • Salt and Pepper to taste
  1. Put the stock in a large soup pot over medium high heat.
  2. Once the stock has come to a boil add the barley and the garlic and turn the stove down to medium.
  3. Let simmer, stirring occasionally, for 20 minutes.
  4. While the soup is simmering cut your sausage into bite size pieces.
  5. After 20 minutes add the cut up sausage and the spinach to the soup.
  6. Continue to simmer over medium heat for another 20 minutes.
  7. Remove from heat.
  8. Beat the egg and the Parmesan together in a small bowl. Slowly pour the mixture into your pot of soup while gently stirring the soup in one direction.
  9. Add salt and pepper to taste.
  10. Serve with additional fresh Parmesan grated on top if desired.
Recipe by Outside The Box at