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Cabbage, White Bean, and Sausage Soup

One of my favorite things about winter is making soup, and even though I make it a lot, I make so many different kinds that we never get sick of it.

Cabbage soup – in any of its variations – is one of my favorites.

Cabbage, White Bean, and Sausage Soup 2

This is one of the most flavorful cabbage soups I’ve had…and even picky eaters who aren’t really into cabbage soup usually admit it’s pretty darn good and then go for a second helping, which I am always only to happy to oblige.

Cabbage, White Bean, and Sausage Soup 3

With a whole head of cabbage in it, this soup is healthy and delicious, and with sausage and beans, it’s also really hearty.(Plus it’s even tastier the next day!) Paired with fresh bread, it’s the perfect meal on a chilly night, or make a batch on Sunday and portion it out for quick lunches during the work week.

Cabbage, White Bean, and Sausage Soup 4

Cabbage, White Bean, and Sausage Soup
Prep time: 
Cook time: 
Total time: 
Yield: About 8 servings
  • 8 oz (about 1¼ cups) dried Great Northern Beans, rinsed (see Note)
  • 2 tablespoons olive oil
  • ¾ lb fully cooked Italian-style chicken sausage, sliced
  • 2 tablespoons butter
  • 1 medium head (about 3 lbs) cabbage, chopped
  • 2 medium onions, diced
  • ¼ cup lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 6 large cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes (more or less to taste), plus more for garnish if desired
  • 1½ tablespoons minced fresh rosemary leaves (or 1½ teaspoons dried rosemary leaves or dried Italian herb seasoning)
  • 2 bay leaves
  • 2 chicken-flavored soft bouillon cubes
  • 8 cups water
  • 1 cup heavy cream
  1. Pick over the beans and remove any stones, pieces of dirt, or irregular beans. Put them in a large bowl; fill the bowl with cold water and soak overnight. The next day, drain the beans, add them to a large pot, fill the pot with water, and bring to a boil over high heat; once boiling, turn the heat down, cover the pot, and cook until the beans are tender (about 1 hour, but it could take longer), adding more water as necessary and stirring occasionally; drain.
  2. Heat the oil in a lidded 5-quart pot over medium-high heat; add the sausage and brown, about 5 to 7 minutes. Transfer the sausage to a bowl and set aside. Add the butter, then once melted, add the cabbage, onion, lemon juice, salt, and pepper to the pot; cover the pot and cook until the veggies start to soften, about 10 minutes. Add the garlic, red pepper flakes, and rosemary, and cook 2 minutes, stirring constantly.
  3. Add the bay leaves, bouillon cubes, water, beans, and sausage; bring the soup up to a boil, then cover the pot, turn heat down to simmer, and cook until the veggies are tender, about 20 minutes, stirring occasionally.
  4. Turn off heat and stir in cream; serve garnished with red pepper flakes, if desired.
Beans: To save time, instead of dried beans you can use 2 (14 to 16 oz) cans of white beans. To do so, add the rinsed, drained beans at the end of the cooking time once the veggies are tender, and cook until they're warmed throughout, about 5 minutes.
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. I really like the combination of white beans, cabbage and sausage in your soup, the cream is also a scrumptious touch;-)

  2. pork and beans, pork and beans. i’ll eat my candy with the pork and beans. (weezer reference, had to do it, sorry!) this is a hearty and appetizing soup, faith–nice!

  3. Bianca @ Confessions of a Chocoholic says:

    I made a very similar soup recently but with mushrooms and carrots instead of cabbage, and no cream. I loved it but next time will try your version, this sounds absolutely delicious!

  4. Love this soup – it’s very eastern European – just great!

  5. I have some fantastic cabbabges in the garden so guess what I will be making. Thanks Diane

  6. I totally agree soups are the best for chilly nights! I heard from my friend living in New York now that it’s pretty cold!

    Definitely gonna have this with sour dough :)

  7. Sausage, beans, cream and cabbage? YUM! It looks delicious and a homemade bun beside this hearty winter solace would be heaven.

  8. That sounds like a very comforting, warming soup on dreary days like we’re having right now here in Oregon. Wish I had some!

  9. All these days of our sickness, soup was the only thing I and my husband could eat. I would love to have gotten a bowl of this one which looks very tasty and nourishing!

  10. i make an almost identical soup that my friend told me is a traditional ukranian soup called KAPUSTA, which just means ‘cabbage’.

    his recipe uses homemade lacto-fermented sauerkraut instead of raw cabbage, and it’s fantastic!!

  11. I love any type of cabbage soup, so I’m sure I would love this too!!

  12. This reminds me of a stir fry I made with cabbage and potatoes and white beans last year. But lately, I’m of the opinion that everything is better in soup form…and this is kind of proving that.

  13. I love Northern bean – I wish more recipes used them! This looks fantastic (as usual!).

  14. As soon as any side of cold hits, I’m all about soup/stew/chili! So yummy. I am a big cabbage fan…wish I could say the same for the man!

  15. I love a hearty bowl of soup in cold days. actually I made one last Sunday and it was a winner! :) this one looks great, easy to make and hearty too! :)

  16. A fabulous soup! Really comforting and tasty. Yummy.



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