If you’re craving something comforting and hearty that feels like a warm hug in a bowl, you’ll absolutely love my Italian Sausage and White Bean Cabbage Soup Recipe. It’s one of those meals that comes together quickly but tastes like you spent hours simmering it. The savory sausage meets tender cabbage and creamy white beans, all swimming in a flavorful broth that’s both satisfying and nourishing. Trust me, once you try this, it’s going to become your go-to soup for chilly evenings or whenever you want something cozy but easy to throw together.
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together in under 30 minutes—perfect for busy nights.
- Hearty and Flavorful: Loaded with sausage, beans, and cabbage, it’s satisfying without being heavy.
- Minimal Ingredients: Easy to find pantry staples and fresh ingredients make this one a no-brainer.
- Family Friendly: My family goes crazy for this soup, and I bet yours will too!
Ingredients You’ll Need
The beauty of this Italian Sausage and White Bean Cabbage Soup Recipe is its simple yet hearty ingredient list. Each element balances the others perfectly—savory sausage, creamy beans, and tender cabbage in a tomato-infused broth. I always grab the freshest cabbage I can find and canned beans for quick prep.
- Breakfast sausage: Hot or mild, whichever you prefer; I like spicy for an extra kick.
- Onion: Adds sweetness and depth; diced small for quick cooking.
- Cabbage: Sliced into bite-size pieces; green cabbage works great here.
- Canned diced tomatoes: Adds acidity and brightness to the broth.
- Canned great northern beans: Drained and rinsed to keep the broth clean.
- Chicken broth: Use good quality or homemade for best flavor.
- Oregano: Adds traditional Italian herb notes.
- Basil: Gives a fresh, aromatic touch.
- Thyme: Just a pinch for earthiness.
Variations
I love making this Italian Sausage and White Bean Cabbage Soup Recipe my own depending on what’s in the fridge or what flavors I’m craving. Feel free to tweak it—the beauty of soups like this is how forgiving and versatile they are.
- Change the Sausage: I’ve swapped in spicy Italian sausage or turkey sausage for a leaner option, and it still packs plenty of flavor.
- Use Different Beans: Cannellini or navy beans work well if you don’t have great northern on hand.
- Add More Veggies: Sometimes I toss in chopped carrots or celery for extra texture and nutrition.
- Go Meatless: Omit the sausage and add extra beans and veggies for a vegetarian twist that’s still hearty.
How to Make Italian Sausage and White Bean Cabbage Soup Recipe
Step 1: Brown the Sausage and Soften the Onions
Start by heating a large pot over medium-high heat. Add your breakfast sausage, breaking it up as it cooks so it crumbles evenly. When the sausage is nearly browned, toss in the diced onions. I like to cook them together until the sausage is well-browned and the onions turn tender and translucent—this combination delivers a flavorful base for your soup.
Step 2: Add Cabbage and Remaining Ingredients
Next, stir in the sliced cabbage, drained beans, canned diced tomatoes (with their juice), chicken broth, and your herbs—oregano, basil, and thyme. Give everything a good stir to combine, then bring it all to a gentle simmer. Let it simmer for about 5 minutes; this softens the cabbage to a tender texture without turning it mushy. That’s the perfect balance!
Step 3: Taste and Adjust
Before serving, taste the soup and add salt or pepper if needed. Sometimes the broth needs a pinch more seasoning depending on your sausage and broth brand. After that, you’re ready to ladle it into bowls and dig in!
Pro Tips for Making Italian Sausage and White Bean Cabbage Soup Recipe
- Don’t Overcook the Cabbage: Cooking it just until tender keeps a nice texture and avoids mushiness.
- Use Quality Sausage: The flavor of your sausage really shines here, so pick something you love eating on its own.
- Rinse Beans Thoroughly: This prevents the broth from getting cloudy or too thick and keeps it light and fresh.
- Layer Your Flavors: Browning the sausage and sweating the onions together builds a deeper, richer base for the soup.
How to Serve Italian Sausage and White Bean Cabbage Soup Recipe
Garnishes
I love topping this soup with a sprinkle of freshly grated Parmesan cheese and a few twists of cracked black pepper. Sometimes I add a handful of chopped fresh parsley or basil for a pop of color and fresh herb aroma. A drizzle of good olive oil just before serving also takes it up a notch.
Side Dishes
Crusty Italian bread or garlic bread on the side is my go-to—perfect for soaking up every last drop of that delicious broth. A simple green salad dressed lightly with lemon and olive oil also balances the richness of the sausage beautifully.
Creative Ways to Present
For special occasions or when I want to impress guests, I serve the soup in mini bread bowls made from hollowed-out sourdough rolls. It’s a fun way to add a rustic touch and makes the meal feel extra cozy. You can also top it with a dollop of ricotta or a swirl of pesto for a gourmet flourish.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the flavors actually deepen overnight. This soup keeps well for up to 4 days, which makes it perfect for meal prep or a leftover lunch at work.
Freezing
This soup freezes beautifully. I like to portion it out into individual containers—makes reheating a breeze. Just thaw it in the fridge overnight and gently warm on the stove or microwave.
Reheating
When reheating, I do it slowly over low heat to avoid drying out the sausage or overcooking the cabbage. If the soup is too thick after sitting, stir in a splash of chicken broth or water to loosen it back up.
FAQs
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Can I use turkey sausage instead of pork sausage?
Absolutely! Turkey sausage is a great leaner alternative that still delivers great flavor. Just watch the seasoning since turkey sausage can be milder—consider adding a pinch more herbs or spices to keep the soup tasty.
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Is it necessary to rinse the canned beans?
Yes, rinsing canned beans is helpful to remove excess sodium and the liquid they’re packed in, which can be starchy or thick. This keeps the soup’s broth clearer and fresher tasting.
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Can I make this soup vegetarian?
You can! Simply leave out the sausage and add extra beans and vegetables like mushrooms or zucchini for heartiness. You could also use plant-based sausage alternatives for a similar texture and flavor.
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How long does this soup last in the fridge?
Stored properly in an airtight container, it lasts about 3 to 4 days. Always cool it down before refrigerating to keep it fresh longer.
Final Thoughts
This Italian Sausage and White Bean Cabbage Soup Recipe has become a cherished favorite in my kitchen. It’s that perfect weeknight dinner that feels special without any fuss. I love how it fills the house with cozy aromas and how easy it is to customize based on what I have on hand. You’re going to find yourself coming back to it again and again, whether for a quick meal or to impress friends with simple homemade comfort food. I wholeheartedly recommend giving it a try—you won’t be disappointed!
Print
Italian Sausage and White Bean Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian White Bean, Cabbage, and Sausage Soup is a hearty and flavorful meal that combines spicy or mild breakfast sausage with tender cabbage, great northern beans, diced tomatoes, and aromatic Italian herbs. Perfect for a cozy dinner, this soup comes together quickly in under 30 minutes and delivers a savory, comforting bowl packed with protein and vegetables.
Ingredients
Sausage and Aromatics
- 1 pound hot or regular breakfast sausage
- 1 small onion, diced
Vegetables and Beans
- 1 small cabbage, sliced into bite-size pieces (about 4 cups)
- 14 ounces canned diced tomatoes
- 15 ounces canned great northern beans, drained
Liquids and Seasonings
- 48 ounces chicken broth (store-bought or homemade)
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon thyme
Instructions
- Brown the Sausage and Cook Onions: In a large pot over medium-high heat, cook and crumble the sausage until it is almost fully browned. Add the diced onions and continue cooking for a few minutes until the sausage is browned through and the onions are tender and translucent.
- Add Vegetables and Broth: Stir in the sliced cabbage, drained beans, diced tomatoes, chicken broth, oregano, basil, and thyme. Mix everything thoroughly to combine all the flavors.
- Simmer the Soup: Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the cabbage to soften and the flavors to meld together. Once the cabbage is tender, the soup is ready to serve. Enjoy!
Notes
- This hearty soup is full of flavor and packed with more vegetables and meat than broth, making it both filling and nutritious.
- It is quick to prepare, coming together in under 30 minutes, ideal for busy weeknights.
- You can use either hot or mild breakfast sausage depending on your spice preference.
- Feel free to substitute great northern beans with cannellini or navy beans if desired.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 5 g
- Sodium: 1103 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 41 mg
