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Sausage & Cannellini Bean Soup

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.
  • Makes
    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 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


  • 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.
  • Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition 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.

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Average Rating:
  • Hilary
    Feb 24, 2019

    No comment left

  • RLSM
    Dec 15, 2018

    Very good and easy to toss together in the crock pot (sausage was already cooked and in the freezer). We added some Frank's hot sauce to our bowls for added kick. Will make again!

  • justmbeth
    Mar 24, 2014

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

  • mglahti
    Oct 26, 2013

    Used hot sausage for added zing.

  • annette.barney
    Aug 12, 2013

    No comment left

  • bjsilve0
    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
    Mar 29, 2013

    5 star rating. Excellent dish.