1. Pour the chicken stock into a large stockpot and set aside.

2. Place a large frying pan over medium heat. Add the sausage and stir to break into bite-sized pieces. Cook until just done but not browned. (It will continue cooking in the stock.)

3. Add the sausage to the stockpot and return the skillet—with its fat—to the stove over medium high heat. Add the olive oil and heat to sizzling.

4. Add the onions and adjust the heat to prevent burning.

5. Sprinkle the onions with salt. Cook, stirring occasionally, until the onions are golden and translucent.

6. Add the garlic and cook for one minute more.

7. Add the carrots and tomato paste, mix well, and cook for several minutes. Add small amounts of stock as needed to prevent the mixture from burning.

8. Add the vegetable mixture, barley and pepper to the stockpot and bring it to a lively simmer over high heat. Cover the soup with a lid and lower the heat to maintain a gentle simmer. Cook for 30 minutes to meld the flavors.

9. Adjust the salt and pepper and stir in the parsley.

10. Ladle into bowls and serve.