This Italian White Bean, Cabbage, and Sausage Soup is a hearty, comforting bowl of goodness that’s perfect for chilly days or whenever you’re in need of a nourishing meal. Featuring savory sausage, tender cabbage, and creamy white beans, this soup is packed with protein and vegetables in a flavorful broth seasoned with aromatic Italian herbs. The combination of these simple ingredients creates a rich and satisfying dish that’s easy to prepare and sure to become a family favorite. Serve it with a slice of crusty bread for a deliciously warm and cozy meal that’s both filling and wholesome.
Ingredients:
- For the Soup:
- 1 pound hot or regular breakfast sausage
- 1 small onion, diced
- 1 small cabbage, sliced into bite-sized pieces (about 4 cups)
- 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
- Salt and freshly cracked black pepper, to taste
Instructions:
- Brown the Sausage:
- In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up with a spoon as it cooks. Continue to cook for about 5-7 minutes, or until the sausage is browned and cooked through. If there is excess fat, drain it off, leaving about 1 tablespoon in the pot for added flavor.
- Sauté the Onions:
- Add the diced onion to the pot with the sausage. Sauté for 3-4 minutes, or until the onions are softened and translucent.
- Add the Cabbage:
- Stir in the sliced cabbage and cook for another 3-4 minutes, allowing it to soften slightly and combine with the sausage and onions.
- Add the Tomatoes and Broth:
- Pour in the canned diced tomatoes (with their juices) and the chicken broth.
- Mix thoroughly, making sure to lift any caramelized bits from the bottom of the pot.
- Season the Soup:
- Add the oregano, basil, and thyme to the pot.
- Add salt and freshly ground black pepper according to your preference. Increase the heat to medium-high and allow the soup to come to a gentle simmer.
- Add the Beans:
- Once the soup is simmering, add the drained great northern beans. Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the cabbage is tender and the flavors are well combined.
- Taste and Adjust:
- Taste the soup and adjust the seasoning as needed, adding more salt and pepper if necessary. If you prefer a thicker consistency, you can mash some of the beans with a spoon or use an immersion blender for a few pulses.
- Serve:
- Ladle the soup into bowls and serve hot, garnished with freshly grated Parmesan cheese or chopped fresh parsley if desired.
Conclusion:
This Italian White Bean, Cabbage, and Sausage Soup is a flavorful and comforting dish that’s perfect for any time of the year. The savory sausage, tender cabbage, and creamy white beans are simmered in a rich, herb-infused broth that’s both warming and satisfying. It’s an easy, one-pot meal that’s packed with protein and fiber, making it a nutritious choice for lunch or dinner. Whether you’re serving it to family or enjoying it as leftovers, this soup is sure to warm your heart and your stomach!
Italian White Bean, Cabbage, and Sausage Soup
Ingredients
- o 1 pound hot or regular breakfast sausage
- o 1 small onion diced
- o 1 small cabbage sliced into bite-sized pieces (about 4 cups)
- o 14 ounces canned diced tomatoes
- o 15 ounces canned great northern beans drained
- o 48 ounces chicken broth store-bought or homemade
- o ½ teaspoon oregano
- o ½ teaspoon basil
- o ¼ teaspoon thyme
- o Salt and freshly cracked black pepper to taste
Instructions
- Brown the Sausage:
- o In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up with a spoon as it cooks. Continue to cook for about 5-7 minutes, or until the sausage is browned and cooked through. If there is excess fat, drain it off, leaving about 1 tablespoon in the pot for added flavor.
- Sauté the Onions:
- o Add the diced onion to the pot with the sausage. Sauté for 3-4 minutes, or until the onions are softened and translucent.
- Add the Cabbage:
- o Stir in the sliced cabbage and cook for another 3-4 minutes, allowing it to soften slightly and combine with the sausage and onions.
- Add the Tomatoes and Broth:
- o Pour in the canned diced tomatoes (with their juices) and the chicken broth.
- o Mix thoroughly, making sure to lift any caramelized bits from the bottom of the pot.
- Season the Soup:
- o Add the oregano, basil, and thyme to the pot.
- o Add salt and freshly ground black pepper according to your preference. Increase the heat to medium-high and allow the soup to come to a gentle simmer.
- Add the Beans:
- o Once the soup is simmering, add the drained great northern beans. Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the cabbage is tender and the flavors are well combined.
- Taste and Adjust:
- o Taste the soup and adjust the seasoning as needed, adding more salt and pepper if necessary. If you prefer a thicker consistency, you can mash some of the beans with a spoon or use an immersion blender for a few pulses.
- Serve:
- o Ladle the soup into bowls and serve hot, garnished with freshly grated Parmesan cheese or chopped fresh parsley if desired.