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!


  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 45 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.
Pin Print Review
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course
Cuisine: American
Servings: 8 servings


  • 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


  • 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!


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.


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. Anonymous says

    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!!!

  2. mmlssoucy says

    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!! 🙂

  3. Karla May says

    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.

  4. Anonymous says

    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.

    • Anonymous says

      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!

  5. Janelle says

    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!!

  6. SusieC says

    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.

    • Mary says

      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.

  7. triplegrace says

    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 🙂

  8. Paula says

    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!

  9. Angie Cunningham says

    I am going to try this recipe for my family gathering on New Year’s day. What is the total volume of the complete recipe? I am wanting to double it but was curious what size pot to use

    • Mary says

      I typically make this in a 6 qt pot. If you have a larger one, I’d recommend using it for a doubled recipe. I’m not certain that a 6qt pot will work for the doubled recipe. I hope that helps!

  10. Stephanie says

    Made this today with (instead of) and added adjustments.
    I am homebound cuz I now have a new rt.knee.
    I used vegetable broth(chicken broth), savory(oregano), a Bay leaf, garlic, and sweet Italian sausage with fennel (breakfast sausage).
    Have to dry more oregano this summer.
    It tastes delicious.
    Outside temperature is 28° and feels 18°.
    Perfect soup day.
    Love and Peace to all.🤒

    • Mary says

      You won’t have nearly as much flavor from ground pork, versus the sausage. You’ll need to add a good bit more seasoning and salt, but it will work!

  11. karen p says

    sounds great-can’t wait to try it–I would like to ask a favor–could you add the nutritional value to your recipies? thank you

  12. Jeanne L says

    The soup is on the stove now and it tastes delicious. The only thing I added to it was some small pasta and 1 potato. Can’t wait until it is done!

  13. Terri Maize says

    This is spectacular!
    Don’t let the sausage component put you off. The soup is VERY fresh-tasting.
    I added about 1/2 tsp fennel seed browned with sausage toward the end of its cooking, and another can of cannelini beans. Delicious!
    Will definitely make again, and will likely add more veggies and cheese bread on the side (for protein, y’know).

  14. Shannon says

    This was great! Tweaked it a bit by adding garbanzo beans, bay leaf, red potatoes, then doubled the cabbage! Great for a cold day!5 stars

  15. Toni Newberry says

    This is the second time I have made this soup. I made extra this time. I added sweet orange bell pepper. Also my local grocer makes hot sausage in the store. This is delicious.5 stars

  16. Dave Walker says

    Very nice. Great cold weather soup (as most soups are), and healthy to boot. This can be viewed as a template in that the basic recipe can be altered considerably depending on preference and what you’ve got on hand. I used bone broth because I had 6 cups in my freezer waiting for something and I needed to clear out the space. I would also consider adding 2 cans of beans instead of 1, and perhaps a 2nd can of tomatoes (and reducing broth to 5 or so cups). Personal preference, but I didn’t feel this soup really came alive until liberally salted just before serving (I think you get more bang for your buck when salting foods before serving instead of during cooking). Also, I added a couple big cloves of garlic (minced). Lastly, I used turkey sausage rather than pork. Anyway you make it though, this is going to be a nice soup.4 stars

  17. Maureen Shinall says

    This recipe was a terrific way to use up my leftover cooked cabbage and carrots from St. Patrick’s Day. The flavors were delicious, simple and quick soup!4 stars

  18. Nanabridge says

    This is sooo good. I used a slow cooker. After four hours on high, the cabbage was still.a little crunchy but we were starving so we dug in. I only used four cups of chicken broth because I was doing it in a slow cooker. I agree that another can of beans would be good. I also snuck in an additional can of tomatoes because we like them. It had plenty of broth for a very satisfying soup.5 stars

  19. 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

  20. 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

  21. 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

  22. Marilyn says

    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!!!)

  23. 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!

  24. 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

  25. 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

  26. 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

  27. 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

  28. Karen says

    My husband and I love soups in the winter months and this soup hit the spot! Easy, fast and very tasty! Thanks for the wonderful recipe!5 stars

  29. Janet Rosengrant says

    Easy and delicious….
    I used sweet Italian sausage (because it’s my favorite) and bone broth to up the protein. I served it with a delicious piece of crusty bread for a hearty & healthy meal.
    My fiancé gave it 4 stars… he’s a chef and says he rarely gives anything a 5 – so when he says he really likes this soup that is high praise!!4 stars

  30. Kj says

    Very good 😊 I doubled the cannellini beans & only had ground turkey which I would increase if I used it again. However, lots of different meats could be used in this recipe. Also, after Browning the meat, I removed it. Then sauteed the onions adding in a large clove of grated garlic along with the dried herbs to bloom their flavor. Also added a pinch of red pepper flakes. Continued cooking as written. I served it over a bed of mini-bow tie macaroni . Sprinkled with fresh basil chopped & lots of fresh grated Romano cheese…. Yummy 😋 will definitely make again !! Kj4 stars

  31. David S says

    Okay this is really good, still have some in the fridge, but I am going to tell you what we did.
    Italian sausage, canned diced tomatoes with green chilies, a whole green cabbage is 4 cups, homemade chicken broth and could have used more Great Northern beans – like maybe another cans worth. We made a double batch and it is really good!5 stars

  32. Nancy Comer says

    Can’t wait to make it! Used to make something like this all the time but this sounds a lot easier! Yes and Amen!5 stars

  33. Deb Golub says

    I don’t often comment on recipes, but this soup was the best! Both my husband and I enjoyed it so much. Very easy and quick to make. You can be sure that this is a soup added to my rotation! Thank you for sharing!,5 stars

  34. Elaine Copeland says

    I made this exactly as written. It’s a keeper for sure. The directions call to simmer for five minutes until the cabbage is tender. Five minutes isn’t enough time to even warm the broth. I ended up simmering for 30 minutes after the broth got warm. Thanks for the recipe. I’ll be making it several times this fall and winter.4 stars

  35. amy bc says

    In my house this is called “Amy’s favorite soup”. I must have made this soup a thousand times since I found this recipe. It is wonderful and I can’t recommend it enough. I make it by the recipe except I use Italian sausage. Thanks for this one!5 stars

  36. Paul Wilsom says

    I don’t cook anything as I have tried and tried most of my life to cook meals but even though I follow a recipe exactly as shown and word for word, 95% of the time it doesn’t turn out and once again this has the same results. When I try to make a meal, I follow everything exactly, every measurement exactly, any spices exactly to the exact amount (right to the exact amount of grains), I also read any recipe at least 10 times before starting but it just doesn’t work out. This recipe looked so delicious so I went to buy all the ingredients, even though I had basil, thyme and oregano, I bought everything new again so that I would have a good meal but no, not meant to be. I started exactly as it says, Cook and crumble sausage (regular breakfast sausage) in a large pot over medium high heat, well, by the time the sausage was browned a bit the pot was almost burnt on the bottom and following exactly as it says, I put in the onions but by the time the onions were tender, the pot bottom was totally burnt, I knew that if I continue,the soup would taste burnt so right away I didn’t bother wasting any more time, everything went in the garbage like so many many, many, times before, I will just keep eating soups and stews from cans and maybe in a year get brave and try another recipe. I guess you have to read lots of ingredients that aren’t listed into recipes, like maybe put oil into the pot or butter and kind of make up your own recipe as you go. Looked so very good but the recipe didn’t work out.

    • Mary Younkin says

      Oh, Paul! I’m so sorry for your frustration. I want cooking to work for you! This sounds very much like you have a thin or lightweight pan or the heat on your stove was too high. (All stoves are different and it’s possible that medium high on your stove is closer to high on another one.) For future reference, if you think something needs it, you can always add a teaspoon or two of oil to just about any recipe without it affecting the end results. That said, most sausage releases a good amount of fat as it cooks and it should’ve produced enough oil to also cook the onion. Did you by any chance use turkey sausage or low-fat sausage? The bottom of a pan does often brown while cooking, but it shouldn’t cause any problems. Lastly, if something does begin to blacken, you can often add a small splash of water (a couple tablespoons does it) most of the time and it will head off any potential burning issues. I hope that helps!

      • Paul Wilsom says

        Hi Mary,
        This soup looked so delicious that I decided to try to make it again and yes, you are absolutely correct, the sausage must have been very low in fat as this time it worked out perfectly and it was so good that I ate bowl after bowl until I just couldn’t eat anymore. Please remove my previous review as this soup definitely deserves 5 stars. Thanks for this amazing recipe. Paul.5 stars

  37. Peter Frenzel says

    After reading all the comments I made this soup and it also burnt on the bottom of the pot on med high heat but after browning the sausage and the onions, I removed them to a bowl and scrubbed out the pot, then returned the sausage, onions and carried on with the rest of the items. It tasted good but I didn’t get the sausage flavor. Good though.4 stars

      • Jackie says

        I think that the term “Medium HIgh” heat confuses a lot of people. I NEVER cook anything on what my stove button says a Medium High heat is….it is WAY too hot.

        • Mary Younkin says

          While I don’t have a “medium high” button, Jackie, I do cook most of my recipes halfway between medium and high on my gas range. So, that’s why I call it that level of heat. As with all cooking, use your best judgment for the appliances you will be using. I’m glad you like the recipe!

  38. Janice says

    Used homemade stock, added lots of fresh garlic, some sage, rosemary, and had to sub in purple cabbage. It was delightful and pretty! Cooking time to soften cabbage was longer than described which was surprising since cast iron dutch ovens maintain pretty even heat, but I wasn’t in a rush and may have been a little conservative with the heat, but it was no big deal. Soup was also good with smoked paprika and/or sriracha at serving. Everyone including our toddler loved it so I’ll definitely make this again.5 stars

  39. Shelley C says

    Looks delicious and I’m going to give it a try. Just a jovial observation……….you know it’s Spring that’s coming up not Fall, right?

    • Mary Younkin says

      Yes, Shelley. Ha, as noted in the first couple of paragraphs, the first time I shared this recipe fall was approaching and I chose not to edit all of that out. I hope you love this soup as much as we do!

    • Mary Younkin says

      I’ve made this with both kinds, MJ. To be honest, hot breakfast sausage is still our favorite. Although, all the sausage varieties we’ve tried in this recipe have been tasty.

  40. 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

  41. 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!

  42. 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

  43. 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.

  44. 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

  45. 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