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Ingredients

1 tablespoon olive oil 1 large onion, diced ¾ pound bulk turkey sausage 1 clove garlic, crushed 1 (32 fluid ounce) container chicken stock 6 ounces frozen chopped spinach 2 teaspoons kosher salt ground black pepper to taste ⅓ cup barley

Nutrition Info

175 calories carbohydrate: 12 g cholesterol: 43.3 mg fat: 8.8 g fiber: 3.1 g protein: 13.6 g saturatedFat: 2.2 g servingSize: - sodium: 1587.3 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon, cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth, bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

6 servings

Turkey sausage with spinach and barley is the perfect soup.