Italian Sausage and Bean Soup Recipe
Quick and easy Italian sausage and bean soup recipe ready in under 30 minutes! This hearty one-pot soup combines flavorful sausage, creamy beans, and veggies for a comforting family meal.
Servings: 6
Calories: 294kcal
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!
- If you have any soup leftovers, then be sure to store them in the refrigerator in an airtight container for up to 4 days.
Video
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.
Nutrition
Calories: 294kcal | Carbohydrates: 8g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1293mg | Potassium: 560mg | Fiber: 2g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg
