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Sausage & Cannellini Bean Soup Recipe

Sausage & Cannellini Bean Soup Recipe

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 1/4 teaspoon pepper
  • 1 bunch escarole or spinach, chopped
  • 4 teaspoons shredded Parmesan cheese


  • 1. Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
  • 2. Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

1-1/3 cups with 1 teaspoon cheese: 232 calories, 6g fat (2g saturated fat), 33mg cholesterol, 837mg sodium, 24g carbohydrate (3g sugars, 9g fiber), 17g protein.

Reviews for Sausage & Cannellini Bean Soup

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justmbeth User ID: 1196484 193497
Reviewed Mar. 24, 2014

"Good quick soup to throw together. I used spinach instead of escarole."

mglahti User ID: 5556768 132988
Reviewed Oct. 26, 2013

"Used hot sausage for added zing."

bjsilve0 User ID: 172187 132986
Reviewed Apr. 8, 2013

"My other half is a soup aficionado and he LOVE this and it does freeze well. easy to make and the addition of spinach adds a layer of nutrients and we just happen to love spinach."

sdilbeck User ID: 7151471 178224
Reviewed Mar. 29, 2013

"5 star rating. Excellent dish."

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