This Shrimp and Sausage Cioppino from Giada’s kitchen has become my go-to comfort food. It’s brimming with tender shrimp, hearty beans, and a tomato broth that just feels so nourishing.

The spicy sausage adds a little kick, while the fresh herbs bring everything together with so much flavor. For the best experience, pair it with a crisp white wine or warm up a loaf of crusty bread to dunk in that savory broth.

It’s also a great make-ahead dish; the flavors only deepen over time, so it’s a win-win for easy, delicious meals.

Recipe Ingredients

• ¼ cup olive oil
• 1 large fennel bulb, trimmed and chopped into ½-inch pieces
• 4 garlic cloves, smashed and peeled
• 2 large or 4 small shallots, chopped
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 1 pound spicy Italian turkey sausage links, casings removed
• 2 cups dry white wine, such as Pinot Grigio
• ¼ cup tomato paste
• 3 cups low-sodium chicken broth
• 1 dried bay leaf
• 1 pound large shrimp, peeled and deveined
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup fresh basil leaves, chopped
• 1 tbsp chopped fresh thyme leaves
• Crusty bread for serving

How To Make Giada Shrimp and Sausage Cioppino

1. Start by heating the olive oil in a Dutch oven or large saucepan over medium-high heat until it shimmers.
2. Add the fennel, garlic, and shallots, followed by ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, for about 4 minutes or until the vegetables are softened.
3. Add the sausage to the pan, breaking it into ½-inch pieces using a wooden spoon, and cook until browned, which should take about 5 minutes.
4. Pour in the white wine and use the wooden spoon to scrape up any browned bits on the bottom of the pan. Stir in the tomato paste, chicken broth, and bay leaf, and bring everything to a simmer. Cover the pot and let it cook over medium-low heat for 10 minutes.
5. Uncover the pan and add the shrimp, beans, basil, and thyme, stirring to combine. Simmer, uncovered, until the shrimp turns pink and is fully cooked, about 4 minutes.
6. Remove the bay leaf and adjust the seasoning with additional salt and pepper to taste. Ladle the cioppino into bowls and serve immediately with crusty bread on the side.

Recipe Tips

• For an extra layer of flavor, try browning the sausage separately before adding it to the cioppino; this enhances the sausage’s flavor and adds richness to the broth.
• Swap out the spicy Italian turkey sausage with mild or sweet Italian sausage if you prefer a milder flavor profile without the heat but still want a savory base.
• For a seafood twist, add in a handful of mussels or clams in the last 5 minutes of cooking; they’ll add a briny depth and pair well with the shrimp.
• To thicken the broth slightly, consider mashing a few of the cannellini beans before adding them to the pot, which gives the cioppino a heartier texture.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Spicy Calamari Stew With Garlic Toasts
• Giada Delicious Asparagus Soup with Herbed Goat Cheese
• Giada Tuscan White Bean and Garlic Soup