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How to Make Italian Sausage Soup with Cannellini Beans - A Step-by-Step Guide

Italian Sausage Soup with Cannellini Beans is a hearty and comforting dish that is perfect for the colder months. This soup is packed with flavor from the Italian sausage, garlic, and seasonings, and the cannellini beans add a creamy texture that makes it satisfying and filling.

Italian cuisine is known for its use of simple, fresh ingredients, and this soup is no exception. It combines the savory flavors of the sausage and the earthy taste of the beans with the brightness of tomatoes...

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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
  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • 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

    483 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 37mg
    • Sodium: 2477mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 11g
    • Total Sugars: 8g
    • Protein: 25g
    • Vitamin C: 23mg
    • Calcium: 152mg
    • Iron: 6mg
    • Potassium: 786mg

    Categories

    Soup recipes
    Italian recipes
    Sausage recipes
    Cannellini bean recipes
    Main recipes