Cioppino is a classic Italian-American dish, famous for originating in San Francisco – which is why it always goes perfectly with crusty sourdough bread!
This is my super easy version featuring shrimp and Italian turkey sausage. What I love about this recipe, and Cioppino in general, is how customizable it is. You can scale back on shrimp and add clams, lobster, mussels, cod, scallops… You can really make it your own!
I love the addition of Italian turkey sausage, because it just adds so much flavor to the broth. Pork sausage works great, too.
Shrimp And Sausage Cioppino
- 1/4 cup extra-virgin olive oil
- 1 large fennel bulb trimmed and chopped into 1/2-inch pieces
- 4 cloves garlic peeled and smashed
- 1 large or 2 small shallots chopped
- 1/2 teaspoon kosher salt plus 1/2 teaspoon
- 1/4 teaspoon freshly ground black pepper plus 1/4 teaspoon
- 1 pound spicy Italian turkey sausage links casings removed
- 2 cups white wine such as Pinot Grigio
- 1/4 cup tomato paste
- 3 cups low-sodium chicken broth
- 1 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 tablespoon chopped fresh thyme leaves
- Serving suggestion: crusty sourdough bread.
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.