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Italian Sausage and Bean Soup

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 (2 quarts)

Ingredients

  • 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

Directions

  • 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, until flavors are blended, 16-20 minutes.
Nutrition Facts
1-1/3 cups: 416 calories, 21g fat (8g saturated fat), 53mg cholesterol, 1411mg sodium, 35g carbohydrate (9g sugars, 12g fiber), 23g protein.

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Reviews

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Average Rating:
  • Rich
    Mar 9, 2020

    The recipe sounds simple and tasty. Going to make it this week, it’s still in the 20s at night here!! I will use soup bean mix and mild sausage but I love the slaw part. I’m going to let it be crunchy. I’m not singling anyone out here, sorta, but first a question...where did you read “healthy”? It’s a sausage recipe for gosh sakes! If you want to cut down on the salt make your own sauce,,,that’s where almost all the salt comes in. Hmmmm, low salt pasta sauce...YUM! Wanna cut down on the fat...use smoked turkey legs...or ham...or....freakin tofu! By the way...I have a great recipe for tofu...allow to come to room temp, throw it in the garbage, put a steak on the grill. Y’all be careful out there!

  • pkitty
    Sep 25, 2019

    Made this exactly as written. Got the hot Italian from the butcher in the meat department at our local grocery store. And, Prego had the garlic and herb spaghetti sauce. The hot Italian sausage has a different flavor from the breakfast sausage and there was maybe less than a teaspoon of grease after it was fried. I put it all together and let it simmer for 25 minutes. The carrots and slaw were still crunchy! Maybe this is the way it is suppose to be but we didn't like that so I simmered it for several hours till the Cole slaw was cooked. I must say the flavor is very mild and seems to be missing something. So if you think this is going to be too hot for children (by using hot Italian sausage) it is not. It was fair but don't think I will be making it again.

  • DuckyD
    Mar 27, 2018

    I thought that it was fair to middling. I followed the recipe exactly except that I added onion. My first spoonful of soup made me think that it was watery tasting. The taste did improve after that, but it will never be my favorite.

  • kmwa429
    Jan 5, 2018

    To die for! Even my 3yr old ate it!A few minor adjustments - took the sausage out of the pot and cooked down an onion and garlic in the grease. Added the slaw to that to cook it down a bit before adding everything else. My husband accidentally got southern chopped slaw which hid the cabbage from the picky preschooler and made it like a chili.

  • patty2222
    Oct 25, 2017

    I have been making this for several years now, it was such a strange combination I had to try it and everyone loves it!! I combine the ingredients (sausage cooked with onion and garlic) in a large crockpot at work and cook on high for several hours, then top with cheddar..... it's a favorite!! thanks for sharing!!

  • queenzookie
    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.

  • 32123sun
    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!

  • asnunez
    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.

  • BobbysChicagoBAbe
    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.

  • win30o6
    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!!!!!!!!!!!!!!