This Italian sausage, fennel, and white bean soup is a cozy, one-pot meal that’s ideal for cool evenings. It combines spicy Italian sausage, tender fennel, creamy cannellini beans, and bright basil for a richly flavored bowl that’s satisfying any time of year.
Soups are a simple way to feed a crowd: one pot, minimal cleanup, and plenty of vegetables and protein to keep everyone full. This soup is versatile—great for a relaxed summer patio dinner or a chilly night by the fire pit. It pairs nicely with a light, sparkling drink but stands well on its own for a midweek dinner.
The combination of spicy sausage, aromatic fennel, leeks, and garlic creates a savory base, while diced tomatoes and cannellini beans add body and texture. Stirring in pesto and finishing with fresh basil and Parmesan lifts the flavors and gives each bowl a bright finish.
Ingredients for Italian sausage fennel white bean soup
- Italian sausage – Choose hot or sweet depending on your heat preference.
- Leeks – Offer a mild, sweet onion flavor.
- Shallot – Adds a delicate, rounded onion-garlic note.
- Fennel – A slightly sweet vegetable with a mild anise flavor that softens and sweetens when cooked.
- Chicken stock – Use homemade or store-bought for a flavorful base.
- Canned diced tomatoes – Convenient and reliably ripe for consistent flavor.
- Cannellini beans – Creamy yet sturdy, perfect for soups.
- Pesto – A small spoonful brightens and rounds out the soup; store-bought works well.
Make it spicy!
Adjust the heat to suit your taste. Use all spicy Italian sausage for more kick, or choose sweet sausage to mellow the dish. You can also add red pepper flakes (about 2 teaspoons) when sautéing the vegetables, or select a canned diced tomato variety with chiles for extra heat.
What is fennel?
Fennel is a Mediterranean vegetable with a crisp texture similar to raw celery and a subtle anise (licorice-like) flavor. It can be enjoyed raw or cooked; when cooked, fennel becomes tender and sweeter, and its licorice notes soften considerably.
Alternative proteins
If you prefer not to use pork Italian sausage, substitute ground chicken, turkey, or a plant-based ground meat. If you skip the traditional sausage flavor, add a tablespoon of Italian seasoning to the soup to boost the herb profile.
Storage and leftovers
This soup stores and freezes well. Cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave until warmed through.
More soup recipes
- For heat and brightness, try a spicy chicken lime soup.
- If you love lemon, a lemon chicken vegetable farro soup is refreshing.
- For a rustic, hearty option, a Chilean carbonada soup is satisfying.
- Need something quick? A 20-minute seafood stew delivers fast, fresh flavor.
Italian Sausage Fennel White Bean Soup
Equipment
-
5.5 quart pot or similar soup pot
Ingredients
- 1 pound hot Italian sausage
- 1 leek, trimmed, cut in half lengthwise and thinly sliced
- 1 large shallot, minced
- 1 fennel bulb, top and bottom trimmed, halved and thinly sliced
- 4 cloves garlic, minced
- Kosher salt, to taste
- 6 cups chicken stock
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 tablespoons basil pesto
- Fresh minced basil, for serving
- Fresh minced fennel fronds, for serving
- Grated Parmesan, for topping
Instructions
- Heat a 5-quart soup pot over medium heat.
- Remove sausage from casings if needed and add the ground sausage to the pot.
- Break up the sausage and brown for about 5 minutes, until most pieces are lightly browned.
- Add the leek, shallot, and fennel and sauté about 10 minutes, until the vegetables begin to soften.
- Add the garlic and cook about 1 minute, until fragrant.
- Pour in the chicken stock and diced tomatoes, scraping the bottom of the pot to release any browned bits.
- Stir in the beans and simmer over low heat 10–15 minutes, until the soup is fragrant and the vegetables are tender.
- Stir in the pesto. To serve, ladle into bowls and top with fresh basil, minced fennel fronds, and grated Parmesan.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
