This Italian Sausage and Bean Soup is a hearty one-pot dinner made with savory Italian sausage, creamy Great Northern beans, tender cabbage, and a flavorful tomato broth. It comes together in about 30 minutes with simple ingredients, making it perfect for busy weeknights and chilly fall evenings.
Updated September 9, 2026: I've refreshed this post with clearer ingredient notes, a shorter method overview, additional cooking tips, and more helpful FAQs. The recipe was originally posted on September 16, 2013, and the photos were updated on November 23, 2025.
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Watch this quick video tutorial!
I've been making this easy sausage and bean soup since I first shared it in 2013, and it has become one of my most-requested family dinners. The coleslaw mix may sound unexpected, but it is one of my favorite shortcuts because it adds vegetables and texture without any extra chopping.
If you're craving more cozy soup recipes, try my Potato, Kale, and Sausage Soup or Easy Lasagna Soup next.
Let's get started!
Jump to:
- Watch this quick video tutorial!
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make Italian Sausage and Bean Soup
- LaKita's Expert Tips
- Variations and Substitutions
- Make-Ahead and Storage
- What to Serve With Italian Sausage and Bean Soup
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Here's what readers have to say about this recipe:
Reader Damia, commented: "I just made this with home made crusty bread. It's delicious! ★★★★★"
Another reader Enri, commented: "My kind of recipe. I made it, and I must say this is comfort food at its best. The addition of the cabbage was genius! I can't wait to make it again when it gets colder in South Florida. ★★★★★"
Why You'll Love This Recipe
- Ready in 30 minutes: A satisfying homemade soup without hours of simmering.
- Made in one pot: Everything cooks in the same Dutch oven for easier cleanup.
- Uses simple ingredients: Canned beans, jarred pasta sauce, and packaged coleslaw mix keep preparation easy.
- Hearty enough for dinner: Italian sausage and beans make this soup filling and satisfying.
- Easy to customize: Choose mild or hot sausage and use water or broth depending on what you have.
- Great for leftovers: The flavors become even better after spending a night in the refrigerator.
Ingredients You'll Need
Here are a few helpful notes about the ingredients. See the recipe card below for exact quantities and complete instructions.
- Ground Italian sausage: Mild Italian sausage gives the soup plenty of flavor without making it spicy. Use hot Italian sausage if you prefer more heat. Loose ground sausage is easiest, but you can also remove the casings from sausage links.
- Pasta sauce: A garlic and herb pasta sauce provides a seasoned tomato base without needing a long list of additional ingredients. Use a sauce you already enjoy.
- Great Northern beans: These mild, creamy beans hold their shape well in the soup. Drain and rinse them before adding. Cannellini or navy beans also work.
- Water or broth: Water keeps the ingredient list simple, while chicken, beef, or vegetable broth creates a richer soup.
- Coleslaw mix: This is a packaged mixture of finely shredded cabbage and carrots, usually found near the bagged salads. It adds vegetables and texture without requiring any chopping.
- Salt and black pepper: Add these carefully because the sausage, pasta sauce, and broth may already contain salt.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Italian Sausage and Bean Soup
Here's a short overview of the process. The recipe card below includes the exact quantities, timing, and detailed directions.
Step 1: Brown the Sausage
Cook the Italian sausage in a large pot or Dutch oven, breaking it into small pieces as it browns. Let a few caramelized edges develop for extra flavor, then drain away any excessive grease.
Step 2: Build the Soup
Stir the pasta sauce, rinsed beans, water or broth, and seasonings into the same pot. Bring everything to a gentle boil so the flavors begin coming together.
Step 3: Add the Vegetables and Simmer
Fold in the coleslaw mix, reduce the heat, and let the soup simmer until the cabbage is tender and the broth tastes rich and well blended. Serve warm with Parmesan cheese and crusty bread, if desired.
LaKita's Expert Tips
- Brown the sausage instead of simply cooking it through. Those darker caramelized pieces add extra flavor to the entire pot.
- Drain only excessive grease. A small amount adds richness, but too much can leave an oily layer on top of the soup.
- Rinse the canned beans well. This removes the thick canning liquid and keeps the tomato broth from becoming cloudy or overly starchy.
- Taste before adding more salt. Italian sausage, pasta sauce, and broth can all be well seasoned.
- Adjust the consistency when reheating. The beans continue absorbing liquid as the soup sits, so leftovers may need a splash of broth or water.
- Mash some of the beans for a thicker soup. Press a small portion against the side of the pot, then stir them back into the broth.
Variations and Substitutions
- Make it spicy: Use hot Italian sausage or add a pinch of crushed red pepper flakes.
- Use a leaner sausage: Ground turkey or chicken Italian sausage can replace pork sausage.
- Change the beans: Substitute cannellini beans or navy beans for the Great Northern beans.
- Replace the coleslaw mix: Use finely chopped green cabbage. Chopped kale, spinach, or Swiss chard can also be added near the end of cooking.
- Add more broth flavor: Replace the water with chicken, beef, or vegetable broth.
- Add extra vegetables: Diced onion, carrots, bell peppers, or zucchini can be cooked with the sausage before adding the remaining ingredients.
Make-Ahead and Storage
Make-Ahead
This soup can be completely prepared one or two days before serving. Allow it to cool, transfer it to an airtight container, and refrigerate. The flavor becomes even richer as it rests.
Refrigerator
Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating
Warm the soup in a saucepan over medium-low heat, stirring occasionally. Individual portions can also be reheated in the microwave. Add a splash of broth or water if the soup has thickened.
Freezing
Allow the soup to cool completely before transferring it to freezer-safe containers. Leave a little room for expansion and freeze for up to 3 to 4 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Italian Sausage and Bean Soup
- Serve it with warm Southern Cornbread for soaking up the flavorful broth.
- Pair it with a classic Grilled Cheese Sandwich for an extra-comforting meal.
- Add a simple green salad when you want something fresh alongside the rich soup.
- Top each bowl with freshly grated Parmesan cheese and serve it with crusty bread.
- Follow it with a simple fall dessert such as Apple Dump Cake.
Frequently Asked Questions
Coleslaw mix is a packaged blend of shredded cabbage and carrots. You can usually find it near the bagged salad mixes in the produce section. This recipe uses the unseasoned vegetables, not prepared coleslaw with dressing.
Yes. Mild or hot pork Italian sausage works best, but turkey or chicken Italian sausage can also be used. If you purchase sausage links, remove the casings before cooking.
Use the same amount of finely chopped green cabbage. Kale, spinach, or Swiss chard can also be used, but add tender greens closer to the end so they do not overcook.
Yes, but the dried beans must be soaked and fully cooked before adding them to the soup. About 1 cup of dried beans should provide roughly the amount needed once cooked.
Mash some of the beans against the side of the pot and stir them back into the soup. You can also simmer the soup uncovered for a few additional minutes.
Yes. Small pasta shapes such as ditalini, small shells, or elbow macaroni work well. Add extra broth because the pasta will absorb liquid while cooking and as the soup sits.
Either works. The sausage and pasta sauce provide plenty of flavor, but chicken, beef, or vegetable broth will make the soup taste richer.
📖 Recipe
Italian Sausage and Bean Soup Recipe
Video
Equipment
- 1 Dutch oven or large stock pot
- 1 wooden spoon
Ingredients
- 1 pound ground Italian sausage (mild or hot)
- 24 ounces garlic and herb pasta sauce (or your favorite)
- 2 cans (15.8 ounces each) great northern beans, rinsed and drained
- 3 cups water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups coleslaw mix
Instructions
- Begin the recipe by grabbing a large pot or dutch oven over medium-high heat. Add the 1 pound ground Italian sausage and break it into smaller pieces. Cook until it is no longer pink, about 4 to 5 minutes. Drain off any excess fat if necessary before moving on to the next step.
- In the same pot still over medium-high heat, add the 24 ounce jar of pasta sauce, 2 (15.8 ounces each) cans of great northern beans, 3 cups water, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Stir to combine.
- Once the soup comes to a boil, add the 1 ½ cups coleslaw mix and stir to combine. Reduce the heat to low, cover, and allow the soup to cook for an additional 10 to 15 minutes.
- Serve the soup warm topped with some shredded parmesan cheese and a side of crusty bread. Enjoy!
Notes
- Drain off any excess oil from the cooked Italian sausage, but just know that it may still end up in the soup. It's perfectly okay and adds a little additional flavor to the broth.
- Substitute chicken or beef broth or stock instead of using water for additional flavor.
- For this recipe, I prefer to use mild Italian sausage. However, you may swap it for spicy sausage for a little heat. To make the process easy, I like to use the package of loose ground sausage, but you may also use the links as well by removing the casings before cooking.
- This recipe makes enough soup to enjoy about 4 to 6 dinner portions. You may break it down into small or larger portions to fit your needs. It can also be cut in half for 2 to 3 servings.
- Before serving the soup, try topping it with some finely grated Parmesan cheese. Enjoy the soup on its own or pair it with a sandwich or side salad.
- Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. Freezer-friendly: Store in freezer-safe containers for up to 3-4 months. Thaw overnight in the refrigerator before reheating.
Did You Make This Recipe?
If you try this Italian Sausage and Bean Soup, I'd love to know how it turned out. Leave a comment and star rating below, share a photo on Instagram and tag @SimplyLaKita, or save the recipe on Pinterest for your next cozy dinner.
Patricia says
Fantastic recipe and great tips. Love this! Thank you LaKita!!
LaKita says
Thank you so much! I'm thrilled you enjoyed the soup and found the tips helpful. Comments like yours make my day and I appreciate you taking the time to let me know. 💛🍲✨
Damia says
I just made this with home made crusty bread. It’s delicious!
LaKita says
Thank you Damia! Glad to hear the soup was a success for you and with crusty bread is perfect!
Lorraine says
This is my kind of soup. However, what is coleslaw mix?
LaKita says
Great Lorraine! It's a mixture of chopped cabbage combined in a bag and ready to use for coleslaw. You can usually find it with the bagged salad mix at the grocery store.
Lauren Michael Harris says
I made this sausage and bean soup for dinner this weekend because it was so cold out. It was perfect - my husband is already asking me to make it again soon!
LaKita says
Thank you Lauren, happy to hear you and your family enjoyed it!!
Enri Lemoine says
My kind of recipe. I made it, and I must say this is comfort food at its best. The addition of the cabbage was genius! I can't wait to make it again when it gets colder in South Florida.
LaKita says
Thank you Enri! I agree, it's such a great cold weather soup!
Mindy says
So delicious and satisfying. We love it! I seriously could eat this everyday!
LaKita says
Thank you so much Mindy, I completely agree!!
Jacqueline Debono says
We loved this soup, sausage and beans together is a classic combo and the coleslaw mix gave it a great texture. Easy, hearty and warming!
LaKita says
Thank you Jacqueline, happy to hear you enjoyed the soup recipe!
Ashley says
This looks like such a good soup! And I love adding the coleslaw mix to cut down on prep time. Genius!
LaKita says
Thank you Ashley, yes we love a good shortcut around here 🙂
Cathleen says
I love this soup! It is so perfect on extremely cold days like today. Pinned to make over and over, thanks so much for the recipe 🙂
LaKita says
Thank you Cathleen, I agree this is a great soup for cold days 🙂
megane says
Such an awesome combination in a soup. I make this in bulk and freeze for easy meals when I cannot be bothered. It always is a favorite here.
LaKita says
Thank you Megan! This is a great soup to have on hand!
Colleen says
This sausage and bean soup is a meal in itself. I love the addition of the coleslaw mix! Great recipe, thank you!
LaKita says
Thank you Colleen, the coleslaw definitely gives it a little something extra!
Sharon says
The beans and sausage together were enough to have me making this recipe, but then you came in with the addition of coleslaw mix and I knew this was going to be a regular on my winter soup rotation. Amazing!
LaKita says
Thank you Sharon! Happy to hear you enjoyed the soup recipe 🙂