Italian Sausage Soup with Cannellini Beans

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This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.

Submitted by Danielle
Published on November 5, 2017
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 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

  • ½ (6 ounce) can tomato paste

  • 1 (1.25 ounce) package beefy onion soup mix

  • 1 ½ 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

  • ¼ cup shredded Parmesan cheese, or to taste

Directions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.

  2. Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.

  3. Add 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. Reduce heat to medium and simmer for 40 minutes.

  4. Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.

  5. After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

Nutrition Facts (per serving)

483 Calories
21g Fat
49g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 483
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 37mg 12%
Sodium 2477mg 108%
Total Carbohydrate 49g 18%
Dietary Fiber 11g 38%
Total Sugars 8g
Protein 25g 50%
Vitamin C 23mg 26%
Calcium 152mg 12%
Iron 6mg 33%
Potassium 786mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.