Italian Soup With White Bean, Cabbage, and Sausage – The tastes in cabbage soup with sausage are fantastic, and there are far more veggies and meat in it than broth. Italian White Bean, Cabbage, and Sausage Soup is the first brand-new soup recipe I’m sharing with you for the fall, and I couldn’t be more thrilled about it.
INGREDIENTS:
- 1 pound hot or regular breakfast sausage
- 1 small onion diced
- 14 ounces canned diced tomatoes
—1 small cabbage sliced into bite size pieces, about 4 cups worth
—15 ounces canned great northern beans drained
- 48 ounces chicken broth store-bought or homemade
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon thyme
INSTRUCTIONS:
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
NOTES:
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.
