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Italian Sausage Meatball Soup with Cabbage and White Beans
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

This Italian Sausage Meatball Soup with Cabbage and White Beans is a gluten free, grain free and dairy free soup that is a meal in a bowl! 

Course: Mains, Soups
Cuisine: Italian
Keyword: Italian Sausage Meatball Soup with Cabbage and White Beans
Servings: 6 servings
Calories: 354 kcal
Author: Alyssa Brantley
Italian Sausage Meatball Soup with Cabbage and White Beans from www.EverydayMaven.com
  • 1/2 pound bulk Italian pork sausage rolled into .5 ounce mini meatballs
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 5 to 6 cloves garlic crushed
  • 1 teaspoon fennel seeds crushed
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 3 teaspoons kosher salt see NOTES
  • 1 1/2 pounds green cabbage core removed and thinly sliced
  • 8 cups low sodium broth
  • 3 cups diced tomatoes
  • 3 cups cannellini beans rinsed and drained
  • 1/2 cup organic frozen peas
  • fresh parsley for serving
To Prepare:
  1. Roll Italian sausage into mini meatballs, each approximately .5 ounces. You can weigh one and get a sense of about how large they should be. You should yield 22 to 24 mini meatballs.
  2. Peel onion and dice. Set aside.
  3. Use a garlic press to crush peeled garlic cloves and set aside in a small dish.
  4. Use a mortar and pestle to crush the fennel seeds into a fine powder.
  5. Add dried basil, crushed red pepper flakes and kosher sale to crushed fennel and set aside until ready to use.
  6. Remove core from cabbage, cut into 2" segments and thinly slice.
  7. If using canned beans, rinse and drain beans.
To Cook:
  1. Heat a large soup pot or dutch oven over medium heat. Once hot, add olive oil and then mini meatballs. Cook meatballs for a total of 10 minutes, flipping once or twice until at least two sides are nice and brown.
  2. Leave the olive oil and cooking fat from meat in the pot and use a slotted spoon or tongs to remove the meatballs to a plate.
  3. Add diced onion to pot. Saute for 8 to 10 minutes, stirring occasionally, until fragrant and beginning to brown.
  4. Next, add crushed garlic and spices. Cook 30 to 45 seconds, stirring constantly, until fragrant.
  5. Add cabbage and stir to coat with onion-spice mixture. Continue cooking for 2 to 3 minutes.
  6. Add broth and diced tomatoes and bring to a boil.
  7. Once boiling, cover and reduce heat to a simmer. Simmer for 12 to 15 minutes until cabbage is tender.
  8. Remove lid, add cannellini beans and frozen peas. Return meatballs to soup and continue cooking over a low light 3 to 5 minutes until beans, peas and meatballs are warmed through.
  9. Taste, adjust salt if necessary and serve topped with fresh parsley. Enjoy!
Nutrition Facts
Italian Sausage Meatball Soup with Cabbage and White Beans
Amount Per Serving
Calories 354 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 1762mg77%
Potassium 840mg24%
Carbohydrates 32g11%
Fiber 9g38%
Sugar 8g9%
Protein 20g40%
Vitamin A 395IU8%
Vitamin C 59.6mg72%
Calcium 171mg17%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

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