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Cabbage Soup with Sausage is loaded with great flavors and it’s filled with far more vegetables and meat than broth. 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.
Updated to add: I’ve made this soup countless times over the past few years and it’s a favorite freezer meal 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 as the weather begins cooling off? Soup is a beautiful way to warm up at dinner time!
Cabbage Soup with Sausage
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!
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.
This 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.
Cabbage and Sausage Soup
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 of this recipe in order to keep plenty on hand in the freezer. When he was working outside the home, Sean used to take this soup for his lunch at work on a regular basis.
More Favorite 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 Soup, Creamy Mexican Chicken and Corn Soup, Reuben Soup, White Bean, Spinach, and Beef 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.
There is just something about tomatoes and Italian spices simmering that never fails to make me smile.
Kitchen Tip: I use this pot or this (fantastic deal ->) dutch oven when I make this recipe!
Sausage Cabbage Soup
- 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.
Sausage Soup Recipes
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. 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!
Italian White Bean, Cabbage, and Sausage Soup
Ingredients
- 1 pound hot or regular breakfast sausage
- 1 small onion diced
- 1 small cabbage sliced into bite size pieces, about 4 cups worth
- 14 ounces canned diced tomatoes
- 15 ounces canned great northern beans drained
- 48 ounces chicken broth store-bought or homemade
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 8/6/14 – recipe notes and photos updated 9/6/22}
I also have my own version of this soup – I use Italian Sausage (usually the sweet variety), and spice it up with red pepper flakes! Delicious and one of my family's favorites. I am also praying for an early and long fall!!!
Very good!
I made this and it is delicious!!!! Quick to make too!
Made this for dinner using turkey Italian sausage and diced tomatoes with chilies. It's a keeper!
Don't know how I missed this the first time around, but nonetheless — Most Mouth Watering!! And just in time for the cold rainy weather this week. I have some Italian sausage that needs to be used and I think it will fit the bill. A bowl of soup and some warm beer muffins with a rasher of butter. Oh Joy, Joy!! Thank you, Mary. You have a hit again!! 🙂
Made this last night and LOVED it. I added 1/4 tsp of caraway seeds to the meat/onions while sauteing and then added 1 T. of white vinegar to the soup during the last 5 mins of cooking. Served with some rosemary sourdough bread. Will DEFINITELY make again.
What does the 1 Tbs of vinegar add/do to the soup, I wonder?
I have no white beans will his be good with kidney or black beans?
I've made this with black beans as well and it turned out great, Samantha!
I have used kidney beans..great.
I made this tonight and I really liked it. I added carrots and a little bit of spinach. My boyfriend didn't like the consistency of the soup, but he's very judgmental. Overall, I would make this again. When I added all the ingredients together, I had to bring it to a good boil for about 5-10 minutes to soften the cabbage.
That is so funny about your judgmental boyfriend; alot of times I make something, my family will say it's ok, but I think it's really really good!
Made this for lunch today after church (in a rush) and we loved it! The kids loved it too! It helped that my sausage was already browned but even if it wasn't this whips up quick! Thanks for a healthy soup that does warm you up!!
Sounds good, quick and easy. Pinning it!!
A great recipe, we really enjoyed it. I seasoned ground turkey with rosemary,sage and red pepper flakes to give it a sausage like flavor and used two tablespoons of tomato paste instead of tomatoes, and added extra beans. I'll definitely make this again.
wondering if this can easily be frozen and reheated?
I've frozen the soup in portion size containers and then thawed them for future lunches. I try to remember to just barely wilt the cabbage when I make it, so that it doesn't overcook and get too wilted when I reheat. Most of the time though, I just freeze the leftovers and it's fine.
This soup sounds delicious. what do you suggest to replace beans. Husband is not a bean lover but loves cabbage and sausage
You can swap in small pasta, or skip the beans entirely. It's good both ways!
Or add 1/2-3/4 c rice and some extra broth and simmer, covered, until the rice is cooked.
Has anyone made this in the crockpot? I'm wondering if 8 hours on low will over do a double batch?
I made this tonight, subbing two diced chicken breasts for the sausage. I also added two cloves or minced garlic. I think it's quite tasty! Now, hopefully the troops will agree 🙂
Do you have the nutrition info?
This is my favorite soup , i make it all the time , it's that good!
Just made this, so easy, and good!
This was delicious! I took the suggestion to add a 2nd can of white beans plus added some garlic & red pepper flakes. yum
Quite tasty! Goes together quickly and makes a nice hearty soup. We like spicy food so I used hot sausage and added a can of hot V8 in place of some of the broth. (I also added some cooked sliced carrots just before the end because they were leftover from last night 🙂 ) We also prefer our cabbage a bit softer so I cooked it covered for about 20 minutes. Thank you!