FAVORITE ITALIAN SAUSAGE STEW
Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.
Nutrition Facts : Calories 187 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.
COMFORT ITALIAN SAUSAGE STEW
Make and share this Comfort Italian Sausage Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 38m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In lg skillet over med heat, brown sausage.
- Add wine, oil, onions and garlic; cook 5 minutes.
- Add basil, oregano, red pepper flakes, both cans of tomatoes, and potatoes.
- Bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- Stir in parsley and salt.
Nutrition Facts : Calories 356.4, Fat 17.2, SaturatedFat 5.7, Cholesterol 32.3, Sodium 1498.9, Carbohydrate 35.3, Fiber 5.2, Sugar 12.4, Protein 14.9
ITALIAN SAUSAGE STEW
Make and share this Italian Sausage Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large Dutch oven, brown sausage over medium heat; drain.
- Add in water, potatoes, carrots, celery, onions, Worcestershire sauce, and seasonings.
- Bring mixture to a boil; lower heat; cover and simmer for 1 hour or until sausage is not pink and vegetables are tender.
- Add ketchup, green pepper, and parsley.
- Cook an additional 12-15 minutes or until pepper is tender.
- Throw out bay leaf.
- Mix together cornstarch and cold water; blend until smooth; stir into stew.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
HOMEMADE ITALIAN SAUSAGE STEW
One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
ITALIAN SAUSAGE STEW
Adapted from Gooseberry Patch's In the Kitchen with Family & Friends, this super-thick and hearty stew really satisfies. Yummm...
Provided by Debs Recipes
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a deep saucepan, sauté sausage in oil until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper.
- Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes.
- Add beans and pasta; cook an additional 15 minutes or until pasta is tender; add some water or more broth at this time, if necessary, to keep the stew from drying out.
Nutrition Facts : Calories 362.4, Fat 20, SaturatedFat 6, Cholesterol 32.9, Sodium 1382.5, Carbohydrate 28, Fiber 5.6, Sugar 5, Protein 18.8
ONE-POT SAUSAGE STEW
Steps:
- In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
- Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
- Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
- Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
- Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
- Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.
BRAISED ITALIAN SAUSAGE STEW
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through.
- Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.
- Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread.
ITALIAN SAUSAGE & QUINOA STEW
I like how the sweetness of the orange and yellow peppers blends with the spiciness of the Italian sausage. If you have trouble finding quinoa, substitute rice or tiny pasta in this recipe. -Marietta Slater, Justin, Texas
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.
Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1188mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 8g fiber), Protein 17g protein.
SAVORY ITALIAN STEW
My niece shared this recipe with me, and whenever I've served it, I get requests for the recipe. The sausage, tortellini, tomatoes, zucchini and herbs make it different from typical stews featuring meat and potatoes. It's a hearty one-dish meal that's simple to prepare.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with cheese.
Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 919mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
ITALIAN SAUSAGE STEW
Made with Bob Evans® sausage, this is a satisfying but quick stew.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a Dutch oven, crumble and cook sausage over medium heat until browned; drain. Add tomatoes, beef broth, beans, frozen vegetables. Bring to a boil. Reduce heat to low and simmer. Cook 7 to 10 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 673.1 calories, Carbohydrate 38.3 g, Cholesterol 44 mg, Fat 38.2 g, Fiber 12.7 g, Protein 39.6 g, SaturatedFat 13.4 g, Sodium 2500.9 mg, Sugar 5 g
HEARTY ITALIAN SAUSAGE STEW
This simple, hearty stew is serious comfort food. It is best with good quality sausage, as it provides the seasoning. Garnish with a 50/50 mix of Pecorino Romano and Parmesan cheese for even more flavor.
Provided by Shana C
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown Italian sausage over medium heat in a soup pot and drain.
- Add olive oil, onion, garlic and carrots.
- Cook over medium-low heat until vegetables are tender, about 10 minutes.
- Add tomatoes, beef broth, kidney beans and 1/2 a can of white beans.
- Mash remaining white beans and add.
- Simmer 10-20 minutes.
- Add macaroni and cook until tender, usually about 10 minutes.
- Add salt and pepper to taste and garnish with Pecorino Romano and/or Parmesan cheese.
Nutrition Facts : Calories 929.3, Fat 49.2, SaturatedFat 13, Cholesterol 67.8, Sodium 4336.3, Carbohydrate 76.2, Fiber 13.6, Sugar 9.9, Protein 48
ONE-POT ITALIAN SAUSAGE STEW
Enjoy a hearty, filling recipe when you whip up a batch of One-Pot Italian Sausage Stew. One-Pot Italian Sausage Stew is perfect for wintertime meals, potlucks, and freezing for quick take-with-you lunches.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat dressing in large nonstick skillet on medium heat. Remove casings from sausage if necessary. Crumble sausage into skillet; cook 5 min. or until evenly browned, stirring frequently. Add eggplant and onions; cook and stir 5 min. or until onions are crisp-tender.
- Stir in pasta sauce and chicken broth. Add beans; stir. Bring to boil; simmer on medium-low heat 6 to 8 min. or until beans are tender, stirring occasionally.
- Add spinach; cook and stir 1 min. or just until wilted.
Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
ITALIAN SAUSAGE AND BEAN STEW
Classic, flavour-packed stew of Italian sausages cooked with beans, celery, onions and Cirio Chopped Tomatoes for a rich and satisfying lunch or dinner
Provided by lfarrow19
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a pan and fry sausages to brown lightly all over.
- Turn down heat and add onion, celery and garlic over gentle heat to soften but not brown.
- Pour over Cirio Chopped Tomatoes and bring to bubbling.
- Season, then turn down to simmer for 10 minutes.
- Add sage and bay leaves. Spoon in cannellini beans and stir.
- Season again and cook for another 5 minutes to heat beans.
ITALIAN WHITE BEAN AND SAUSAGE STEW
This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 9h45m
Yield 6
Number Of Ingredients 13
Steps:
- Soak beans in cold water, 8 hours to overnight.
- Drain beans and set aside.
- Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
- Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
- Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
- Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
- Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g
ITALIAN SAUSAGE AND BEEF STEW
My mom clipped this recipe from a magazine back in the 70's, and it has become a favorite. Perfect comfort food for a cool autumn or winter night, and tastes even better the next day!
Provided by Robs415
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut sausage into round slices, and stew beef into smaller, bite-size pieces.
- Brown sausage, then meat, in garlic.
- Saute onions in same pan.
- Put meats, onions, potatoes, pepper and kidney beans into Dutch oven. Sprinkle with salt, pepper, and a generous amount of basil. Stir to mix ingredients, and pour broth (or bouillion dissolved in 1 cup water) over all.
- Cook in a 350 degree oven for 1 hour.
Nutrition Facts : Calories 674.5, Fat 36.4, SaturatedFat 13.3, Cholesterol 93.9, Sodium 1492.9, Carbohydrate 47.9, Fiber 9.6, Sugar 6.2, Protein 38.9
HOMEMADE ITALIAN STEW
Nancy Cox of Martinsville, Indiana spices up autumn evenings with this zippy stew, a blend of Italian turkey sausage, seasoned tomato broth, pasta and veggies. "This reheats well and tastes even better the next day," she says.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick saucepan coated with cooking spray, cook the sausage, onion, green pepper and garlic until meat is no longer pink; drain. Add the tomatoes, tomato sauce, mushrooms, water, broth and wine or additional broth. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add pasta; heat through. Top each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 300 calories, Fat 12g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1237mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
ITALIAN SAUSAGE STEW WITH ROSEMARY GARLIC MASH
When on a budget, try whipping up this hearty and cheap midweek stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.
- Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.
- Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.
Nutrition Facts : Calories 616 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 3.91 milligram of sodium
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