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Rustic zuppa del giorno soup with sausage and beans in a floral bowl with gold rim
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Foolproof Zuppa del Giorno Recipe

Zuppa del giorno is a rustic Italian "soup of the day" built on browned sausage, cannellini beans, and a parmesan-rind broth — hearty, savory, and ready in under an hour.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 340kcal

Ingredients

For the soup base:

  • 1 lb mild Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 clove garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 6 cup chicken broth
  • 1 parmesan rind
  • 2 (15 oz) cans cannellini beans, drained
  • 1/2 teaspoon red pepper flakes, plus more to taste
  • Salt and black pepper, to taste

For finishing:

  • 1 cup ditalini pasta
  • 1 bunch curly kale, stemmed and chopped
  • Grated parmesan, for serving
  • Olive oil, for drizzling

Instructions

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage, breaking it into crumbles, and cook 6–8 minutes until deeply browned in spots.
  • Push the sausage to one side and add the onion, carrot, and celery. Cook 5 minutes until softened, then add garlic and cook 30 seconds more.
  • Stir in the crushed tomatoes, chicken broth, and parmesan rind, scraping the bottom of the pot. Bring to a boil, then reduce to a low simmer.
  • Add the cannellini beans and simmer uncovered for 20 minutes, stirring occasionally.
  • Stir in the ditalini pasta and simmer 8–10 minutes until just al dente.
  • In the last 3 minutes, stir in the chopped kale in batches until wilted. Remove and discard the parmesan rind.
  • Season with salt, black pepper, and red pepper flakes to taste. Ladle into bowls and top with grated parmesan and a drizzle of olive oil.

Notes

  • Save parmesan rinds in the freezer specifically for recipes like this — the savory depth they add is difficult to replicate any other way.
  • For the best texture on leftovers, freeze the broth and beans without the pasta, then cook fresh pasta to stir in after reheating.
  • If the broth reduces too much on reheating, add a splash of extra chicken broth or water to loosen it back up.
  • Escarole or spinach can replace the kale — add spinach only in the final 2 minutes since it wilts much faster.
  • This soup is naturally gluten-adjustable — use a gluten-free pasta shape and confirm your sausage and broth are labeled gluten-free.
  • The soup thickens noticeably in the fridge; this is normal and expected given the beans and pasta.