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Slow Cooker Sausage Barley Soup

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2 from 1 review

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Total Time: 0 hours
  • Yield: 6 servings 1x


With Italian sausage and barley this soup has flavor and texture in every spoonful. It’s perfect for a cold night supper and the leftovers are the best for lunch the next day.


  • 1 pound ground Italian sausage (I used mild)
  • 1 cup diced onion
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1/2 cup uncooked pearl barley
  • 5 cups chicken broth
  • 1 Tbsp tomato paste
  • 1 (14 oz) can petite diced tomatoes (or fired roasted tomatoes for more flavor)
  • 1 bay leaf
  • Salt and pepper to taste


  1. In a pan over medium high heat brown your sausage and at the same time saute the onion. Drain off any grease. Add the sausage and onion to the slow cooker.
  2. Add in the garlic powder, basil, celery, carrot, barley, broth, tomato paste, tomatoes and bay leaf.
  3. Cover and cook on low for 4-6 hours or until barley is cooked through.
  4. Discard the bay leaf. Taste and salt and pepper to taste. Ladle into bowls and enjoy.
  • Category: Soup
  • Method: Slow Cooker