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Italian Sausage & Bean Soup Recipe
Italian Sausage & Bean Soup Recipe photo by Taste of Home

Italian Sausage & Bean Soup Recipe

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4.5 17
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The unusual blend of sausage and beans with coleslaw makes this soup for a cold winter night the definition of complete comfort food. The recipe doubles easily, so serve a crowd and pair with crusty bread and a tossed salad. —Stacey Bennett, Locust Grove, Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound bulk hot Italian sausage
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 package (16 ounces) coleslaw mix
  • 1 jar (24 ounces) garlic and herb spaghetti sauce
  • 3 cups water

Nutritional Facts

1.333 cups equals 416 calories, 21 g fat (8 g saturated fat), 53 mg cholesterol, 1,411 mg sodium, 35 g carbohydrate, 12 g fiber, 23 g protein.


  1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 16-20 minutes or until flavors are blended. Yield: 6 servings (2 quarts).
Originally published as Italian Sausage & Bean Soup in Taste of Home February/March 2012, p52

Nutritional Facts

1.333 cups equals 416 calories, 21 g fat (8 g saturated fat), 53 mg cholesterol, 1,411 mg sodium, 35 g carbohydrate, 12 g fiber, 23 g protein.

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Reviewed Nov. 11, 2015

"Easy and good. I only use 1/3 lb. of mild sausage -- enough for the flavor without so much fat. I added onions and garlic with the sausage. I used slightly less cabbage than called for. I cooked 45 minutes to allow the cabbage to soften. And I added 1 cup of cooked pasta at the end."

Reviewed Oct. 25, 2015

"Wow this soup is good! Having for dinner tonight. It was hard to stop testing it lol. I added a small onion, little basil and oregano. So simple!"

Reviewed Oct. 21, 2015

"We made a Vegan version of this yummy recipe! Used 1-1/2 pkgs. Vegan Italian Sausage, diced it and browned it a bit in oil. Made the soup portion, cooking 'til the cabbage was very tender. (Had to add a bit more water to do this) Added the 'Sausage' at the end and cooked about 5 minutes longer. It was SOOOO YUMMY!

To "win30o6" I've got a question. It's simple. "Why?!" If you don't like what you see, back-out of this site. Simple as that. It's not funny. It's not cute. It's not meant for your intertainment. It's a place for people that enjoy cooking and leaving comments in their ACTUAL experiences with a recipe or to add questions."

Reviewed Jun. 26, 2015

"This soup has great flavor! Only rated it 4 stars, since it really needs to cook longer for the cabbage in the coleslaw mix to get softer. If you're concerned about the fat and sodium in this recipe, like win30o6 so rudely was, all you have to do is get some turkey or chicken sausage instead. And, cut down on the sodium by either buying low sodium beans or cooking up your own beans and spaghetti sauce. Most times there's a way, without being rude. I did also add some crushed red pepper and garlic powder, like some former reviews recommended."

Reviewed Jan. 5, 2015

"You call this healthy soup with 8g sat fat and 1,411 mg sodium? Correction: I'd call it an artery clogger or heart attack waiting to happen!!!!!!!!!!!!!!"

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