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Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
To prepare the soup, place a large soup pot over medium-high heat, and once hot, brown the sausage.
Next, add the diced onion to the pot, along with the Italian seasoning, a couple of good pinches of black pepper and the white pepper, and saute with the sausage until softened and golden; then, stir in the garlic and red pepper flakes and saute just until fragrant.
Add in the diced potatoes and stir to combine, followed by the chicken stock (or broth). Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
After 12 minutes, add in the navy beans, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
Turn the soup off and stir in the roughly chopped cabbage, allowing it to wilt into the hot soup; add the tiny squeeze of lemon to add a ever-so-slight “bright” note.
Ladle the sausage soup into bowls and serve with bread, if desired.