Vinny DelGiudice’s Sausage and White Bean Soup

Name: Sausage and White Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 lb. sweet Italian sausage; 1 14 oz. can cannellini beans; 1 fennel bulb, chopped; 3 carrots, chopped; 2 celery stalks, chopped; 3 tbsp. olive oil; 2 tbsp. tomato paste; 1 28 oz. can crushed tomatoes; 4 cups chicken stock; 2 bay leaves; 1 parmigiano rind (optional); 1-2 tsp. salt, as needed

In the second installment of Real Italian, Real Fast, Vinny DelGiudice shares a rustic Italian soup that delivers depth and comfort with minimal effort.

By Vinny DelGiudice

9:00 AM EST on February 24, 2026

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Italian sausage and cannellini bean soup with vegetables in tomato broth — This sausage and white bean soup comes together in under an hour, layered with vegetables and rich tomato broth.

Real Italian, Real Fast is a new Appetito series focused on everyday Italian home cooking, with simple, affordable recipes built for busy weeknights and real life.

This week, we’re making Sausage and White Bean Soup. It's filled with veggies, beans and sausage, plus it's done in under an hour. It’s perfect for any family, since the vegetables can easily be substituted with whatever you have on hand, whether that's onions, zucchini or leeks!

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Sausage and White Bean Soup

Recipe by Vinny DelGiudice

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 lb. 1 sweet Italian sausage
1 14 oz. 1 can cannellini beans
1 1 fennel bulb, chopped
3 3 carrots, chopped
2 2 celery stalks, chopped
3 tbsp. 3 olive oil
2 tbsp. 2 tomato paste
1 28 oz. 1 can crushed tomatoes
4 cups 4 chicken stock
2 2 bay leaves
1 1 parmigiano rind (optional)
1-2 tsp. 1-2 salt, as needed

Directions

In a large dutch oven over medium-high heat, add 2 tbsp. olive oil.
Remove the sausage from the casing and place it in the dutch oven.
Use a wooden spoon to break apart the sausage, cooking until it is browned, for about 5 minutes.
Once browned, set the sausage aside.
Lower the heat to medium and add 1 tbsp. olive oil.
Stir in the carrots, celery and fennel.
Season with ½ tsp of salt and sauté for 8-10 minutes, until softened.
Stir in 2 tbsp. tomato paste and sauté for another 3 minutes to caramelize the tomato paste.
Add the crushed tomatoes, chicken stock, bay leaves, parmigiano rind and ½ tsp of salt.
Bring the soup to a boil, then add the sausage and cannellini beans.
Stir well and lower the heat to medium-low. Simmer for 20 minutes.
Serve as is or add 2 cups of cooked pastina!