Italian sausage, pasta, cabbage and lots of beans--including cannellini!--make this hearty soup a family favorite for lunch or dinner on any cold winter day.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
483 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.
Ingredients
2 cups water
1 tablespoon Italian seasoning
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 small onion, chopped
1 tablespoon garlic powder
4 cubes beef bouillon
1 ½ cups shredded cabbage
2 tablespoons garlic, minced
½ (6 ounce) can tomato paste
1 teaspoon ground black pepper, or to taste
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
¼ cup shredded Parmesan cheese, or to taste
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (32 ounce) carton beef stock
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can cannellini beans, drained and rinsed
2 pounds mild Italian sausage links, casings removed
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained and rinsed
