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Homemade Italian Stew

 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.
8 ServingsPrep: 10 min. Cook: 70 min.


  • 2 pounds turkey Italian sausage links, casings removed
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) Italian-seasoned tomato sauce
  • 1/2 pound fresh mushrooms, sliced
  • 1 cup water
  • 1/2 cup beef broth
  • 1/2 cup dry red wine or beef broth
  • 1-1/2 cups cooked spiral pasta
  • 1/2 cup shredded reduced-fat mozzarella cheese


  • 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. Yield: 8 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 300 calories, 12 g fat (4 g saturated fat), 65 mg cholesterol, 1,237 mg sodium, 22 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable,

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Homemade Italian Stew (continued)

Nutritional Facts: 1 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.