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

4.85 from 53 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
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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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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. Brenda Rathsack says

    Hi Mary, so far every recipe that I have seen of yours looks fantastic! I love Mexican food and I can’t wait to try your soups. They will be my first place to go! Thanks so much.5 stars

  2. Courtney says

    I love this soup! I have made it many times and add in whatever veggies I have on hand. Carrots added along with extra cabbage and extra beans is the best!5 stars

  3. Danel Waldron says

    I love this soup and have made it many times! I’m wondering if anyone has made it with chicken to give it a slightly milder flavor? I’m looking for recipes I can make for my dad, who is starting chemo, and need to find recipes I can tone down a bit so they don’t upset his stomach. Thank you!!5 stars

    • Dortha Baldi says

      Hi Daniel, I just posted my comment before seeing yours., I just made this soup using leftover skinless smoked turkey sausage, (just sliced it.) Came out great!5 stars

  4. Marilyn says

    Mary
    I made this for dinner last night and am busy printing copies for friends! My husband loved it along with his Grilled Cheese sandwich (which he claims is the law with soup!!!)

  5. Christen says

    All the recipes I have read for this kind of soup call for chicken broth, but could beef broth be used instead or should I stick with the chicken broth? This looks devine, can’t wait to try this recipe tomorrow! Thanks for sharing this!

  6. Monica says

    I just made this soup. It’s a cold day and I wanted to make soup that was quick and tasty. This soup is both. I made it with some sweet honey skillet cornbread and it complements this soup well. I will definitely be making this again and again. Thanks Mary!5 stars

  7. Ronni says

    I made this to use up a piece of cabbage sitting in the fridge. It was terrific. I’m the only one in family that eats cabbage but that just means more for me.4 stars

  8. Jean says

    I made this soup Monday. It is EVERYTHING you see others write in their reviews. I altered it only in my own desire to add veggies left from the Thanksgiving relish tray. It’s beyond delicious and good with a “hard” bread.5 stars

  9. Joanne Miller says

    Delicious! Made pretty much exactly as written but added some carrots since I had some that needed using up. Turned out delicious. Served with homemade french bread! Also reheated nicely. thanks for the awesome recipe!5 stars