Wednesday, August 6, 2014

Italian White Bean, Cabbage, and Sausage Soup

Italian White Bean, Cabbage, and Sausage Soup (ready in 30 minutes or less!) recipe by Barefeet In The Kitchen
Today, I'm giving you the first soup recipe for the fall and I couldn't be more excited about it. 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! I am so very ready for cooler weather and this is my wishful thinking for more of the rain that we were lucky enough to see here in the Arizona desert this 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 weeks of travel!) This soup 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!

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:

COOK'S NOTE: 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.

Italian White Bean, Cabbage, and Sausage Soup
Yield: 8-10 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!

Italian White Bean, Cabbage, and Sausage Soup (ready to eat in less than 30 minutes!) recipe by Barefeet In The Kitchen

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  1. 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. I made this and it is delicious!!!! Quick to make too!

  3. Made this for dinner using turkey Italian sausage and diced tomatoes with chilies. It's a keeper!

  4. 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!! :)

  5. 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.

  6. I have no white beans will his be good with kidney or black beans?

    1. I've made this with black beans as well and it turned out great, Samantha!

  7. 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.

    1. 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!


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