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4.06 from 17 votes

Italian Sausage and Bean Soup

Try making this Italian Sausage and Bean Soup this season! It's a quick and easy one-pot soup that cooks up in less than 30 minutes. Hearty and comforting for the whole family to enjoy.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: American
Keyword: Italian sausage and bean soup
Servings: 6
Calories: 294kcal


  • 1 Dutch oven or large stock pot


  • 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


  • 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.


  • 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.


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