Chicken and Sausage Soup

    50 minutes

    Made in a pressure cooker, this beautiful soup takes only 20 minutes for a full, hearty meal. This soup also freezes beautifully.

    72 people made this

    Serves: 8 

    • 2 teaspoons olive oil, divided
    • 2 Italian sausages, casings removed
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 100g pearl barley
    • 200g green lentils
    • 1 chicken breast - bone-in, skin removed
    • handful chopped fresh parsley
    • 3 cups (750ml) chicken stock
    • 1 (400g) tin chickpeas, drained
    • 1 (500g) bag fresh spinach, chopped
    • 1 cup (250g) salsa

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    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 any dripping.
    2. Add remaining 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 stock to cooker, adding enough stock to completely cover chicken.
    3. 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.
    4. Remove pressure cooker from heat; use quick-release method following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add chickpeas, spinach and salsa; stir to blend and heat through before serving.

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    Reviews in English (82)


    Great flavours and texture. Used chorizo instead of italian sausage. Soooo easy and quick. Will definitely make it again.  -  17 Jun 2013


    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 kinda scaled up from there. I sued the same ammt of barley and lentils. Also the same ammt of stock. I also used a cube of Mexican chicken/tomatoe boullion and that gave the stock a richer flavor. I simmered everything together for about 3.5 hours and everyone at the house said it smelled "heavenly" (my 14 year old) Next time I will leave out the barley--I dont think it contributes anything to the soup. I will also leave out the spinach--it was kinda slimey. Some carrots in the next batch and a bean mixture instead of the 'banzos. The stock was delicious and it is a definate base for experimentation. With potatoes, I think it will be very similar to the zuppa Toscana soup at the big olive chain restaurant.  -  05 Jan 2008  (Review from Allrecipes USA and Canada)


    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 great - also I did not add the green salsa till I served it and it was a really nice garnish. Looks beautiful, and tastes really great! Also, I made my own chicken stock in the pressure cooker about 15 minutes prior to making soup - this makes such a nice soup base, better than any store bought!  -  07 Oct 2010  (Review from Allrecipes USA and Canada)