If you’re craving something comforting, packed with flavor, and easy to whip up any day of the week, this Hearty Italian Bean and Sausage Soup Recipe is exactly what you need. It’s that soul-warming kind of soup that fills the kitchen with incredible aromas and your belly with pure comfort. Trust me, once you try this, you’ll find yourself making it over and over again because it hits all the right notes—rich sausage, tender cabbage, creamy beans, and just the right touch of Italian herbs. Ready to dig in?
Why You’ll Love This Recipe
- Super Quick to Make: You’ll have a wholesome dinner ready in under 30 minutes, perfect for busy evenings.
- Packed With Flavor: The combination of sausage and Italian herbs takes this soup to delicious new heights.
- Hearty and Filling: Thanks to beans and cabbage, it’s more than just broth—it’s a meal in a bowl.
- Versatile and Easy to Customize: You can swap ingredients or spice it up easily based on your family’s preferences.
Ingredients You’ll Need
Each ingredient in this Hearty Italian Bean and Sausage Soup Recipe plays a role in building that comforting, layered flavor. The sausage brings a hearty richness, while cabbage and beans add texture and nutrition, making it a perfect balance you’ll enjoy every time. Here are a few tips for shopping:
- Breakfast sausage: Use hot for a spicy kick or mild if you prefer something gentler; quality brands with natural spices make the biggest difference.
- Small onion: Yellow or white onions both work great—just diced finely so they melt into the soup.
- Small cabbage: Look for firm, fresh heads with crisp leaves; slicing into bite-size pieces cooks quickly and feels substantial in every spoonful.
- Canned diced tomatoes: I like ones with a hint of basil or Italian seasoning to enhance flavor, but plain is perfectly fine too.
- Canned great northern beans: Drain and rinse for a cleaner taste; these beans get nice and creamy, which I absolutely love in this soup.
- Chicken broth: Homemade if you have it, but good-quality store-bought broth works wonderfully and saves time.
- Oregano, basil, thyme: Fresh herbs are great if you have them, but dried spices still deliver that classic Italian flavor we’re after.
Variations
I love how flexible this Hearty Italian Bean and Sausage Soup Recipe can be! Over time, I’ve tried a few tweaks to make it fit what I have on hand or the mood I’m in—and honestly, you can get creative here too. Don’t be afraid to experiment.
- Swap the sausage: I once tried it with spicy chorizo for a smoky twist, and my family went crazy for that version. Feel free to use turkey sausage for a lighter take.
- Make it vegetarian: Leave out the sausage and add extra beans or some italian-style meatless crumbles—then boost the seasoning to keep it flavorful.
- Use different greens: Kale or swiss chard also work beautifully if cabbage isn’t your thing, just add them a little later since they cook faster.
- Add a touch of heat: A pinch of crushed red pepper flakes or a dash of hot sauce can spice things up if you want a little extra kick.
How to Make Hearty Italian Bean and Sausage Soup Recipe
Step 1: Brown the Sausage and Sauté the Onions
This is where the magic starts. Heat a large pot over medium-high heat and crumble in your sausage. I love watching the fat render out and the sausage pieces turn golden—the smell alone is worth it! Just as the sausage is nearly browned, toss in your diced onion. Stir them together, letting the onions soften and become a little translucent while the sausage finishes cooking. This layering builds that deep, savory flavor that makes soup so satisfying.
Step 2: Add Cabbage, Beans, Tomatoes, Broth, and Herbs
Next, toss in the sliced cabbage, drained beans, and diced tomatoes, followed by your chicken broth. Sprinkle in the oregano, basil, and thyme. Stir everything together to combine, then bring the pot to a gentle simmer. The cabbage softens quickly—about 5 minutes is perfect—to keep a little bite but still melt-in-your-mouth tender. This step truly develops the flavors and balances the sausage’s richness with the veggies and herbs.
Step 3: Simmer and Serve
Once the soup is simmering and the cabbage is just right, give it a taste and adjust your seasoning if needed—sometimes a pinch of salt or a grind of black pepper makes all the difference. Serve piping hot straight from the pot. I often ladle it into bowls and watch my family dig in with wide smiles—and I hope you’ll get to share this kind of moment, too.
Pro Tips for Making Hearty Italian Bean and Sausage Soup Recipe
- Don’t Overcrowd the Pot: Brown the sausage in batches if needed; overcrowding can cause steaming instead of browning, which dulls flavor.
- Use Quality Sausage: I learned that flavorful sausage with good spices transforms the whole soup, so I always hunt for the best local options.
- Drain and Rinse Beans: This removes excess salt and starch, keeping your soup bright and not too thick or salty.
- Add Cabbage Last: It cooks quickly and retains texture better this way—overcooked cabbage turns mushy and loses its lovely bite.
How to Serve Hearty Italian Bean and Sausage Soup Recipe
Garnishes
I usually top each bowl with a generous sprinkle of freshly grated Parmesan cheese. Sometimes, to add a fresh touch, I scatter chopped parsley or a few crushed red pepper flakes if I want a hint of heat. A drizzle of good-quality olive oil right before serving gives it a silky finish that’s just perfect.
Side Dishes
For sides, crusty Italian bread or garlic breadsticks are my go-to because they’re perfect for sopping up the flavorful broth. A simple green salad with a lemony vinaigrette balances the richness of the soup nicely. If you’re feeling indulgent, a rosemary focaccia pairs beautifully.
Creative Ways to Present
When I’ve had friends over, I sometimes serve this Hearty Italian Bean and Sausage Soup Recipe in rustic bread bowls. It’s such a fun way to impress without fussing too much. You can also ladle it into pretty mugs for a cozy winter lunch or add a sprinkle of toasted pine nuts on top for a special crunch.
Make Ahead and Storage
Storing Leftovers
I like to cool leftovers quickly and store them in airtight containers in the fridge. The soup actually tastes even better the next day because the flavors have melded beautifully. It keeps well for up to 4 days in my experience.
Freezing
Freezing this soup is a lifesaver for busy weeks. I portion it into freezer-safe containers, leaving some room at the top for expansion. When you thaw it out, the texture is still great, and the flavors hold up well. Just be sure to give it a good stir after reheating.
Reheating
I reheat leftovers gently on the stove over medium heat, stirring occasionally until warmed through. Avoid boiling it vigorously, as that can break down the cabbage too much and toughen the sausage. A splash of broth or water can freshen it up if it seems too thick.
FAQs
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Can I make this soup vegetarian or vegan?
Absolutely! Swap the sausage for sautéed mushrooms, lentils, or plant-based sausage alternatives. Use vegetable broth instead of chicken broth, and you’ll still have a delicious, hearty soup full of flavor and texture.
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What type of sausage is best for this recipe?
Traditional Italian sausage or breakfast sausage both work well—choose based on your heat preference. Hot sausage adds a nice kick, while mild sausage keeps it gentle but flavorful. I recommend a quality brand with good seasoning for best results.
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Can I use fresh herbs instead of dried?
Yes! If you have fresh oregano, basil, and thyme on hand, use about three times the amount compared to dried herbs since fresh herbs are milder. Add them toward the end of cooking to preserve their bright flavors.
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How long does the soup keep in the fridge?
Stored properly in an airtight container, the soup should stay fresh for up to 4 days. It actually tastes better after a day or two as the flavors meld together.
Final Thoughts
This Hearty Italian Bean and Sausage Soup Recipe has truly become a staple in my kitchen. It brings warmth, comfort, and nourishment in a way that’s both effortless and deeply satisfying. Whether you’re feeding family on a chilly night or meal prepping for a busy week, it’s one of those dishes that feels like a big, cozy hug in a bowl. I can’t recommend it enough—give it a shot, and soon you’ll understand why it’s such a favorite around here.
Print
Hearty Italian Bean and Sausage 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 one-pot meal that combines spicy or mild breakfast sausage with tender cabbage, creamy white beans, and a rich tomato-infused broth. Perfect for a comforting lunch or dinner, it cooks quickly in under 30 minutes and delivers a balanced blend of protein, fiber, and savory spices.
Ingredients
Sausage and Vegetables
- 1 pound hot or regular breakfast sausage
- 1 small onion, diced
- 1 small cabbage, sliced into bite-size pieces (about 4 cups)
Soup Base
- 14 ounces canned diced tomatoes
- 15 ounces canned great northern beans, drained
- 48 ounces chicken broth (store-bought or homemade)
Spices
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon thyme
Instructions
- Cook the Sausage: In a large pot over medium-high heat, cook and crumble the breakfast sausage. Stir frequently to ensure even browning and prevent sticking.
- Add Onions: When the sausage is nearly browned, add the diced onions to the pot. Continue cooking for a few more minutes until the sausage is fully browned and the onions become tender and translucent.
- Add Remaining Ingredients: Stir in the sliced cabbage, drained great northern beans, canned diced tomatoes, chicken broth, oregano, basil, and thyme. Mix well to combine all the flavors evenly throughout the soup.
- Simmer the Soup: Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 5 minutes, or until the cabbage is tender but still retains some texture. Taste and adjust seasoning if desired.
- Serve and Enjoy: Once the cabbage has softened and the flavors have melded together, ladle the soup into bowls and serve warm. This soup pairs well with crusty bread or a light salad.
Notes
- This soup is packed with more vegetables and meat than broth, making it hearty and filling.
- Using either hot or regular breakfast sausage allows you to customize the soup’s spice level.
- The entire recipe can be prepared in under 30 minutes, making it perfect for a quick weeknight dinner.
- For a thicker soup, reduce the amount of chicken broth slightly or simmer longer to concentrate flavors.
- Leftovers store well in the refrigerator for up to 3 days and can be 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
