Italian White Bean, Cabbage, and Sausage Soup

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Today, I’m giving you the first new soup recipe for the fall and I couldn’t be more excited about it–Italian White Bean, Cabbage and Sausage Soup. This hearty Sausage Soup is loaded with great flavors and it’s filled with far more vegetables and meat than broth.

Updated to add: I’ve made this Italian White Bean, Cabbage, and Sausage Soup countless times over the past few years and it’s a favorite freezer soup now too. When I first made this, we were living in the desert and that meant cranking the a/c to really enjoy a bowl of soup. Now? Living in Ohio in January? Soup is a beautiful way to warm up at dinner time!

Hearty Italian White Bean, Cabbage, and Sausage Soup

Best of all, this soup comes together in under 30 minutes. I am so very ready for cooler weather and this soup represents my wishful thinking for more of the rain that we were lucky enough to see here in the Arizona desert last week.

This was a dinner that I pulled together without any advance planning at all. (The ingredients were about all we had in the house after a couple of weeks of travel!)

All it takes is browning some sausage, adding broth, beans, cabbage and simmering it all together. Onions, tomatoes and lots of Italian herbs and spices add the finishing touches.

Italian White Bean and Sausage Soup is ideal for a weeknight meal and also makes enough that you’re likely to have leftovers for lunch the next day!

Cabbage Soup with Sausage

I love adding sausage to my soups. It adds a terrific flavor and holds up very nicely both for leftovers and for soups stashed in the freezer.

Italian White Bean, Cabbage and Sausage Soup is so hearty that it’s almost more of a stew. This is plenty filling enough for a full meal on its own, especially served with a side of crusty Italian Bread or soup crackers.

When you’re feeding a crowd, cabbage and sausage soups are an economical choice, too. Cabbage is one of the least expensive vegetables per pound and sausage can be found at a bargain, too.

This Italian Cabbage and Sausage Soup is a favorite with everyone who tries it!

You can use either regular breakfast sausage or a spicier variety of sausage to make this soup recipe. I’ve used both depending on what I have on hand and it turned out well both ways. If you’re a spice lover, using hot sausage adds a kick you’re sure to love!

The Italian white beans add a lovely element of texture and flavor to the sausage soup with cabbage. White beans, navy beans and Cannellini beans all work beautifully in the soup. I enjoy that they don’t get mushy but the creaminess contrasts well with the bits of sausage and cabbage.

The first time I made this soup it turned out so well that my husband commented twice about how much he liked it. So, I decided to photograph my dinner before sitting down to eat it.

It’s super easy to whip up a double batch to keep plenty on hand in the freezer. My husband used to take this soup for his lunch at work on a regular basis.

Soups for Fall

If your weather is cooling off and you’re ready for even more soup recipes, here are some of our best soups that go from start to finish in less than 30 minutes: Three Bean Minestrone SoupCreamy Mexican Chicken and Corn SoupReuben SoupChicken, White Bean, and Kale Soup, and Pasta Pizza Soup are all big favorites with my family.

This classic French Onion Soup and this Mexican Noodle Soup are calling my name as well, so they’re on my must-try list for fall as well.

Italian White Bean, Cabbage, and Sausage Soup is a fall favorite!

Sausage Soups

I almost always have sausage on hand in my fridge for quick and easy meals throughout the week. Pair it with cabbage or another veggie and you have a delicious filling meal that pleases both kids and adults.

If you like sausage soups, check out our Hearty Italian Vegetable Beef Soup, this Cabbage, Potato, and Sausage Soup, and Sean’s favorite Corned Beef and Cabbage Stew.

Along with soups, I love sausage and cabbage in these Unstuffed Cabbage Rolls and Cabbage Ribbons with Sausage and Thyme Marinara Sauce. This fall I also plan to make at least a few batches of Italian Corn Soup with Sausage to stock in the freezer for easy lunches and dinners.

When the weather is chilly, it’s hard to beat the comfort of a steaming bowl of soup. And this sausage soup is delicious enough that I’ve even found myself making it when it’s not exactly fall weather outside. (We do live in Arizona, so that’s often.)

Add this one to your meal plan for the week; you won’t be sorry!

Kitchen Tip: I use this pot to make this recipe.

Is it soup weather where you live yet?

Italian Cabbage and Sausage Soup

Kitchen Tip: I use this pot or this (fantastic deal ->) dutch oven when I make this recipe!

ITALIAN WHITE BEAN, CABBAGE, AND SAUSAGE SOUP

  1. Cook and crumble the sausage in a large pot, over medium high heat.
  2. When the sausage has almost finished browning, add the onions.
  3. Cook for a few more minutes, until the sausage has browned and the onions are tender.
  4. Add the cabbage, beans, tomatoes, broth, and spices.
  5. Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage.
Italian Cabbage Sausage Soup

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This Italian Cabbage and Sausage Soup is a favorite with everyone who tries it!

Italian White Bean, Cabbage, and Sausage Soup

4.83 from 46 votes
This hearty soup is full of flavor and it’s filled with far more vegetables and meat than broth. Best of all, this soup comes together in under 30 minutes.
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course
Cuisine: American
Servings: 8 servings

Ingredients 

  • 1 pound hot or regular breakfast sausage
  • 1 small onion diced
  • 1 small cabbage sliced into bite size pieces, about 4 cups worth
  • 1 14 ounce can of diced tomatoes
  • 1 1/2 cups cooked great northern beans or 1 15 ounce can, drained
  • 6 cups chicken broth store-bought or homemade
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme

Instructions

  • Cook and crumble the sausage in a large pot, over medium high heat. When the sausage has almost finished browning, add the onions. Cook for a few more minutes, until the sausage has browned and the onions are tender.
  • Add the cabbage, beans, tomatoes, broth, and spices. Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage. Enjoy!

Notes

A small amount of sausage in a soup like this provides a great deal of flavor. I don’t always add salt to recipes that include sausage, so be sure to taste and adjust the seasonings as you like.

Nutrition

Calories: 264kcal · Carbohydrates: 18g · Protein: 14g · Fat: 16g · Saturated Fat: 5g · Cholesterol: 41mg · Sodium: 1103mg · Potassium: 724mg · Fiber: 6g · Sugar: 5g · Vitamin A: 216IU · Vitamin C: 61mg · Calcium: 105mg · Iron: 3mg
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{originally posted 8/6/14 – recipe notes and photos updated 1/23/20}

White Bean, Cabbage, and Sausage Soup is a hearty meal that only takes a few minutes to make!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mary Longo says

    I only had mild sausage, so I added a tablespoon of crushed red pepper. It worked great. The flavors of this soup improves the longer it cooks. Great recipe!5 stars

  2. Jackie says

    Made this soup today…oh my goodness. I used store brand hot breakfast sausage, Everything I needed to make this soup was on sale today at my favorite grocery store. So EASY and so GOOD!

  3. Peggy Earle says

    I just made this, added a bit of ground red pepper as I only had non spicy sausage. It was delicious! no salt added, just the way it is.5 stars

  4. Cathy Hagler says

    Hi Mary, I saw your reciepe of Italian Northern Bean, Sausage and Cabbage Soup and it looks delicious. When I was in the hospital two years ago I laid there thinking about making a soup with northern beans, roast beef and cabbage and all the seasonings. But, for some reason I never got it made. Well, I’m back in the hospital looking at Pinterest and saw your soup. I most definitely will be making this soup when I get home. Thank you so much for this recipe, and I am still going to make the one I thought about 2 yrs ago. Thanks again and stay safe.

  5. Miles Mcintyre says

    I had 2 bowls of this soup, and I loved it! For a school assignment, I needed to find the nutritional facts. A lot of other websites don’t show them, so I have to search all over the internet to find them. This website made the nutritional facts so easy to find. I thank all who made this recipe, and collected the nutritional facts!

    Thanks again.

    Miles Mcintyre5 stars

  6. Miranda says

    This was surprisingly good. I had to make a few substitutes because my pantry was a little sparse (red cabbage instead of green, a little tomato paste and fresh diced tomatoes instead of canned, garbanzo beans instead of great northern) and it was still AMAZING. Very tasty and comforting. YUM!5 stars

  7. Shawna says

    I added to the recipe by frying a half pound of bacon before frying the onions and adding that with sliced Chicken and Apple sausages instead of breakfast sausage and that added another dimension of flavor. We LOVED this soup. We’re not really soup eaters but the left overs were gone SO fast!! Next time I’ll make a double batch and freeze some for individual bowls of soup this fall. Thanks, Mary, for the great recipe. 🙂5 stars

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