Sausage Cannellini Bean Soup


  • 1 lb. New York Style Sausage (favorite type)
  • 3 16 oz cans Cannellini Beans with Juice
  • 1 Medium Onion (chopped small)
  • 3 Cloves Garlic (chopped fine or crushed)
  • 2 tablespoons Olive Oil
  • 4 cups Chicken Broth
  • 1 cup Cooked Small Shell Pasta
  • 1 cup Shredded Cabbage (optional)
  • Fresh Ground Pepper (to taste)
  • Grated Parmesan Cheese (for the topping)


  • In a large soup pot, heat olive oil over medium heat.

  • Sauté garlic and onions until translucent.

  • Remove sausage from casing and add to your onions, cook until lightly brown.

  • Add cannellini beans, broth and shredded cabbage, bring to a high boil, then reduce heat and simmer for 30 minutes.

  • Add the cooked pasta to the soup.

  • Heat an additional 5 minutes, sprinkle with grated parmesan and serve. Serves 6-8.

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