Sausage Bean and Cabbage Soup
Warm up with a hearty bowl of Sausage Bean and Cabbage Soup, a comforting one-pot meal brimming with robust flavors and wholesome ingredients. This recipe features savory Italian sausage, tender cannellini beans, and nutrient-packed cabbage simmered in a flavorful tomato-infused broth spiced with thyme and oregano. Carrots, celery, and onion add a classic, aromatic base, while a touch of garlic elevates the dish to cozy perfection. Ready in under an hour, this easy-to-make soup is ideal for busy weeknights or meal prep, serving up to six portions. Perfectly paired with crusty bread, this filling soup is a delicious way to enjoy a protein- and fiber-packed meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 small head cabbage, shredded
- 14.5 ounces canned diced tomatoes (with juices)
- 15 ounces canned cannellini beans (rinsed and drained)
- 6 cups chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until the vegetables are softened, about 5-6 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the shredded cabbage and cook for 2-3 minutes, allowing it to wilt slightly.
Add the canned diced tomatoes (with juices), cannellini beans, chicken broth, bay leaf, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well to combine.
Return the cooked sausage to the pot and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, stirring occasionally.
Taste and adjust seasoning with more salt or pepper if needed.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
