adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian Sausage Soup with Cannellini Beans
Italian Sausage Soup with Cannellini Beans
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Hearty Italian sausage and bean soup with pasta and cabbage, perfect for a cozy winter meal.
Ingredients:
  • 1 tablespoon olive oil
  • 2 pounds mild Italian sausage links, casings removed
  • 1 small onion, chopped
  • 2 tablespoons garlic, minced
  • 1 (32 ounce) carton beef stock
  • 2 cups water
  • 4 cubes beef bouillon
  • 1 (16 ounce) can tomato sauce
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 (15.5 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • 1 (14.5 ounce) can cut green beans, drained and rinsed
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 (14.5 ounce) can sliced carrots, drained
  • 0.5 (6 ounce) can tomato paste
  • 1 (1.25 ounce) package beefy onion soup mix
  • 1.5 cups shredded cabbage
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 1 cup shell pasta
  • 0.25 cup shredded Parmesan cheese, or to taste
Instructions:
  • In a Dutch oven over medium-high heat, sizzle Italian sausage, onion, and garlic until the sausage browns and crumbles and the onion turns translucent, about 8 to 10 minutes.
  • Deglaze the pan by pouring in the flavorful beef stock and bringing it to a boil, gently scraping up the delicious browned bits with a wooden spoon. Stir in water and bouillon cubes.
  • Combine tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt in a pot. Simmer over medium heat for 40 minutes.
  • Begin by bringing a generously salted large pot of water to a vigorous boil. Add in the shells and cook, stirring occasionally, until they are tender yet still have a bite to them, for around 9 minutes. Drain the shells.
  • After 40 minutes of simmering the soup, introduce the cooked shells into the pot. Let it simmer for an additional 5 minutes. Serve the soup in bowls and generously sprinkle shredded Parmesan cheese on top.

Similar Recipes