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Publisher Photo
"To create this tasty chili-like stew, I started with a pound of Italian sausage and just kept adding different ingredients that appealed to me," says Joann Schultz of Stevens Point, Wisconsin. "Everyone who tries it enjoys it."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 2 medium carrots, sliced 1/8 inch thick
  • 1/4 to 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups water
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup uncooked instant rice

Directions

In a skillet, cook the sausage until no longer pink; drain. Add onion, celery, carrots, Italian seasoning, basil, salt and pepper. Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender. Stir in the water, tomatoes and soup; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice; cover and cook for 10 minutes or until tender. Yield: 6 servings.
Originally published as Italian Stew in Quick Cooking September/October 1999, p22

Nutritional Facts

1 cup: 239 calories, 10g fat (4g saturated fat), 30mg cholesterol, 999mg sodium, 27g carbohydrate (11g sugars, 3g fiber), 11g protein.

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 2 medium carrots, sliced 1/8 inch thick
  • 1/4 to 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups water
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 3/4 cup uncooked instant rice
  1. In a skillet, cook the sausage until no longer pink; drain. Add onion, celery, carrots, Italian seasoning, basil, salt and pepper. Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender. Stir in the water, tomatoes and soup; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice; cover and cook for 10 minutes or until tender. Yield: 6 servings.
Originally published as Italian Stew in Quick Cooking September/October 1999, p22

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[email protected] User ID: 199387 50265
Reviewed Dec. 23, 2009

"This is delicious and easy. I added fresh baby spinach, too."

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