Description
This Italian sausage soup with cannellini beans is a family favorite and perfect for a cold winter day.
Ingredients
- 1 tablespoon olive oil
- 2 pounds mild Italian sausage links, casings removed
- 1 small onion, chopped
- 2 tablespoons garlic, minced
- 1 (32 ounce) carton beef stock
- 2 cups water
- 4 cubes beef bouillon
- 1 (16 ounce) can tomato sauce
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- 1 (15.5 ounce) can dark red kidney beans, drained and rinsed
- 1 (15.5 ounce) can garbanzo beans, drained and rinsed
- 1 (14.5 ounce) can cut green beans, drained and rinsed
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 1 (14.5 ounce) can sliced carrots, drained
- ½ (6 ounce) can tomato paste
- 1 (1.25 ounce) package beefy onion soup mix
- 1 ½ cups shredded cabbage
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon ground black pepper, or to taste
- 1 teaspoon salt, or to taste
- 1 cup shell pasta
- ¼ cup shredded Parmesan cheese, or to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage
- onion
- and garlic; cook and stir until sausage is browned and crumbly and onion is translucent
- 8 to 10 minutes.
- Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
- Add tomato sauce
- cannellini beans
- kidney beans
- garbanzo beans
- green beans
- diced tomatoes with juice
- carrots
- tomato paste
- soup mix
- cabbage
- garlic powder
- Italian seasoning
- pepper
- and salt. Reduce heat to medium and simmer for 40 minutes.
- Meanwhile
- bring a large pot of salted water to a boil. Add shells and cook
- stirring occasionally
- until tender yet firm to the bite
- about 9 minutes. Drain.
- After soup has cooked for 40 minutes
- add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 10