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Hearty Sausage Stew Recipe
Hearty Sausage Stew Recipe photo by Taste of Home

Hearty Sausage Stew Recipe

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My daughters shared this recipe with me, and I've since shared it with many others. It fits the bill for economy of time and money. Plus, it tastes great! —Nellie Lamb, Muskogee, Oklahoma
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings


  • 1/2 pound fresh kielbasa or Polish sausage links
  • 1/2 pound Italian sausage links
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3-1/2 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup apple juice
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 4 ounces uncooked spiral pasta

Nutritional Facts

1-3/4 cups equals 462 calories, 24 g fat (8 g saturated fat), 61 mg cholesterol, 1,793 mg sodium, 41 g carbohydrate, 4 g fiber, 20 g protein.


  1. In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside.
  2. In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.
  3. Serve immediately or cool and freeze in freezer containers for up to 3 months.
  4. To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally. Yield: 7 servings.
Originally published as Hearty Sausage Stew in Simple & Delicious January/February 2010, p27

Nutritional Facts

1-3/4 cups equals 462 calories, 24 g fat (8 g saturated fat), 61 mg cholesterol, 1,793 mg sodium, 41 g carbohydrate, 4 g fiber, 20 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Oct. 6, 2014

"Easy to make and delicious."

Reviewed Sep. 26, 2014

"For the ones on here that mentioned the high salt count on this recipe, I agree. But that is an easy fix. Use fresh tomatoes, homemade chicken stock instead of canned or boxed, and fresh apple cider instead of juice! FYI, homemade stock is easier than you think! Keep it in the freezer!"

Reviewed Nov. 24, 2013

"Was very good to us"

Reviewed Nov. 10, 2013

"sounds great if you don't worry about fat and about getting all your salt for the day in one serving!"

Reviewed Nov. 9, 2013

"Way to much sodium (1,793mg) if I can lower the sodium by 85% to 269 mg per serving then I will make it for my family, just needs to be healthier"

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