Recipe By Julie M
Published Apr 2nd
Prep 25m Cook 25m Additional - Ready In 50m
Servings 8 servings Calories 244.7

This recipe was given to me by my mom, but I’ve also tweaked it. I can’t guarantee that it isn’t from a cookbook somewhere–mom can’t remember where it came from–but it’s an old family favorite and a great soup for a fall day. Made in a pressure cooker, it takes approximately 20 minutes for a full, hearty meal. This soup also freezes beautifully.

Recipe Ingredients

  • 2 teaspoons olive oil
  • 4 Italian turkey sausage links, casings removed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ½ cup pearl barley
  • 1 cup green lentils
  • 1 bone-in chicken breast half, skin removed
  • ½ cup chopped fresh parsley
  • 3 cups chicken stock
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 (16 ounce) bag fresh spinach leaves, chopped
  • 1 cup mild salsa

Cooking Directions

  1. 1 heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. Close cover securely; place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9 minutes. Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
  2. 2 Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.

Nutrition Facts

  • Calories 244.7
  • Carbohydrate 37.3 g
  • Cholesterol 16.2 mg
  • Fat 3.3 g
  • Fiber 12.5 g
  • Protein 17.4 g
  • Saturated Fat 0.6 g
  • Sodium 527.1 mg
  • Sugar 2.7 g


  1. First let me say I do not have a pressure cooker so used a slow cooker. Also I was lazy and rather than sautéing anything I sliced the sausage and threw all of the ingredients into the slow cooker. I used fresh garbanzos that I had soaked for about four hours. I cooked on low - Read more ...
  2. I have made this a few times a few slightly different ways but it's ALWAYS yummy! I admit I've never used a pressure cooker but I have used a SLOW cooker leaving it all day to cook and it was amazing. Last night I made it on the stove in a regular pot (without the - Read more ...
  3. Excellent! No modifications as mentioned by others. It's great just the way it is. The pressure cooker makes quick work of the chicken!
  4. Very nice suggestion for using up a pound of hot Italian turkey sausage. Tasty even with a few substitutions because I didn't have some of the ingredients on hand (red lentils for green cannelini for chick peas Italian petite diced tomatoes for salsa). Since I like to make a LOT of soup if I'm going - Read more ...
  5. This soup is very rich and healthy! I used 5 Italian turkey sausage links and added black pepper and red pepper powder. It gave it a hint if spicyness. I also added one can of diced tomatoes with no salt added and with garlic, oregano and basil. Since the recipe as is is very high - Read more ...
  6. I made this for three on the stove top I sautéed a small onion 2 clv garlic 1/4c chopped bell pepper and some chopped hamsteak (instead of sausage) in olive oil. I transferred this mix to saucepan with 4c preheated chicken broth uncooked chicken breast half 1/4c chopped celery 1/4c chopped carrots 1/2 can corn - Read more ...
  7. I love this - used my trusty and favorite cooking method - the pressure cooker, absolutely wonderful. Very flavorful, and very quick. I was unsure about the barley and lentils - I added them dry from a package and it turned out beautiful, not mushy. The only change I made was frozen spinach - worked - Read more ...
  8. My husband loved this soup. It makes a very large portion & I only used 1/2 of the spinach (it seemed like a lot). After I thought I should of added all 16oz since it cooks down so much...duh!
  9. Dont mess with the pressure cooker. I think in this instance it is way too much work. Plus having a soup simmering in the kitchen in the winter--sending its fragrance thru the house is a huge plus. The package of sausage (sweet italian) I bought had 5 in it...the package of chicken had I - Read more ...

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